Preheat the oven to 180ºC / 350ºF. Mix 1 tablespoon of the oil, the garlic and the cumin
together in a shallow dish. Cut off and discard the tips of the chicken wings and add the wings to
the spice mixture, turning to coat. Cover with clingfilm and leave to marinate in a cool place for
Heat 3 tablespoons of the remaining oil in a large, heavy-based frying pan. Add the chicken wings
in batches and cook, turning frequently, until golden brown. Transfer to a roasting tin.
roast the chicken wings for 10-15 minutes or until tender and the juices run clear when the point
of a sharp knife is inserted into the thickest part of the meat.
Meanwhile, mix the remaining olive oil with the tomatoes, vinegar and basil in a bowl.
Using tongs, transfer the chicken wings to a non-metallic dish, Pour the dressing over them,
turning to coat. Cover with clingfilm, leave to cool, then chill for 4 hours. Remove from the
refrigerator 30-60 minutes before serving, to return them to room temperature.