• Take your chicken wings and place them into a large, sturdy mixing bowl.
• Over the chicken wings, sprinkle and drizzle all of your marinade ingredients: salt, ground pepper, caraway powder, onion granules, coriander powder, turmeric, paprika paste, olive oil, the juice from half a lemon, and your grated garlic cloves.
• Using your hands, mix the chicken wings thoroughly with all the marinade ingredients. Once mixed, cover the bowl tightly and place it in the refrigerator. Let the wings marinate for at least one hour.
• Grab a large baking tray and place an oven-safe wire rack directly on it. Take your marinated chicken wings out of the bowl and arrange them in a single layer on the wire rack.
• Place the baking tray with the arranged wings into your preheated oven. Bake at 190°C (375°F) for 20 minutes.
• Using tongs, turn each wing over to the other side to ensure even cooking and browning. Return the tray to the oven and continue baking for another 25 minutes.
• Give the wings a light spray of olive oil, then generously sprinkle them with sesame seeds. Return the tray to the oven for a final 5 minutes at the same 190°C (375°F) temperature.

For Garlic Dip

• Place the garlic cloves and sea salt into your mortar. Begin crushing the garlic and salt vigorously with your pestle.
• Add the chopped parsley to the garlic paste in the mortar. Begin to slowly drizzle in the sunflower oil, a little bit at a time, while continuing to crush and mix with your pestle.
• Add the water to the paste. Continue to mix and stir until the mixture thins out and you obtain a beautiful, soft, and dippable sauce.