Sumac Kingfish Wings are an awesome dish inspired by New Zealand Chef Al Brown. Coated in a mixture of sumac, cumin, and chilli powder, these wings offer a spicy, citrusy twist, enhanced by the zest of fresh lemon and olive oil. Perfectly baked and topped with spring onions and a squeeze of lemon juice, this recipe makes the often overlooked kingfish wings shine with bold, Middle Eastern-inspired flavours.
Ingredients
- 2 kingfish wings
- 2 tbsp olive oil
- 1 tbsp sumac
- 1 tbsp ground cumin
- 1 tsp chilli powder (adjust to taste)
- 1 lemon, zested
- 1 salt & pepper to taste
- 1 spring onions, chopped
- 1 extra olive oil and lemon wedges for serving
Instructions
- Prepare the Kingfish Wings: Coat the kingfish wings in olive oil, then rub them with sumac, ground cumin, chilli powder, lemon zest, and season with salt and pepper. Let them sit for 20-30minutes.
- Bake the Wings: Preheat your oven to 200°C (fan bake). Place the wings on a preheated baking tray and bake for approximately 15 minutes, depending on the size of the wings, until the skin is crispy and the flesh is cooked through.
- Serve: Top the wings with freshly chopped spring onions, a drizzle of olive oil, more lemon zest, and a squeeze of lemon juice before serving. Enjoy!
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
