Smoky Ethiopian Chicken Wings
A rich and flavorful take on traditional buffalo wings, inspired by the bold spices of Ethiopian cuisine.
Ingredients
- ●2 pounds chicken wingsdrumsticks and flats
- ●2 tablespoons rich berbere spice blendor substitute with Ethiopian chili powder
- ●1 tablespoon honeyoptional
- ●1 tablespoon apple cider vinegaroptional
- ●1/4 cup ghee or vegetable oilfor frying
- ●1 teaspoon dulet seasoningor substitute with a mixture of cumin, coriander, and cayenne pepper
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse the chicken wings and pat them dry with paper towels.
- 3
In a large bowl, whisk together the berbere spice blend, honey, and apple cider vinegar (if using).
- 4
Add the chicken wings to the bowl and toss to coat with the spice blend mixture.
- 5
Heat the ghee or vegetable oil in a large skillet over medium-high heat.
- 6
Add the chicken wings to the skillet and cook until browned on all sides, about 5-7 minutes.
- 7
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
- 8
Remove the skillet from the oven and sprinkle the dulet seasoning over the chicken wings.
- 9
Toss the chicken wings to coat with the seasoning and serve hot.
- 10
Optional: garnish with fresh cilantro or scallions, if desired.