Ingredients

· 4 teaspoons ground cumin

· 4 teaspoons paprika

· 4 teaspoons cayenne pepper

· 2 teaspoons sea salt

· ¼ teaspoon black pepper

· 30 chicken wings

· Handful oregano, chopped

For the Yogurt Sauce

· 6 cloves garlic, crushed

· 3 tablespoons lemon juice

· 300 g yogurt

Method

Prepare the BBQ for indirect cooking by banking up the coals on one side. For the yogurt sauce, mix the garlic with the lemon juice in a bowl and set aside. Combine the spices, salt and pepper in a bowl. Toss the wings with three tablespoons of this mixture in another bowl. Cook the wings on the cooler side of the BBQ, with the lid closed, for 30 minutes, turning halfway through. Move the wings over the coals, and cook for five minutes, turning to ensure even crisping. Finish the yogurt sauce by straining the lemon and garlic mixture through a sieve into the yogurt with a pinch of salt and mix well. Toss the wings in the remaining spice mixture, tip onto a platter and serve with the yogurt sauce. Scatter over some oregano if you like.