Olive Magazine
Berbere Spice Chicken Wings Recipe

Baked berbere chicken wings

Published: March 9, 2018 at 9:46 am
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 4 as a snack

Do you love baked chicken wings? Check out this easy recipe with a fiery Ethiopian twist from berbere spice mix. Packed with punchy flavour, these wings make the perfect snack for any dinner party

Nutrition:
NutrientUnit
kcal456
fat28.5g
saturates9g
carbs13.9g
sugars12.7g
fibre2.2g
protein34.9g
salt1.4g
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Try these baked berbere chicken wings then check out more chicken wings recipes such as our BBQ chicken wings and spicy chicken wings.

TREND: MODERN AFRICAN FOOD

Championed in 2017 by olive favourite Zoe Adjonyoh (of Zoe’s Ghana Kitchen) and blogger Lopè Ariyo, the foods of Ghana, Nigeria, Ethiopia and Eritrea are destined to fly this year. A good entry point is the fiery Ethiopian spice blend berbere, which has a natural affinity with chicken. Try the legendary wings at LemLem Kitchen in Hackney’s Netil Market, or make our berbere chicken wings recipe here...

Ingredients

  • 1kg chicken wings, jointed
  • 1 tbsp vegetable oil
  • 1 tsp sea salt flakes
  • 2 tbsp runny honey
  • to serve lemon wedges

BERBERE SPICE MIX

  • 8 cardamom, pods discarded and seeds ground
  • 1 tsp coriander seeds, toasted and ground
  • 2 tbsp smoked sweet paprika
  • 2 tsp garlic granules
  • 1 tsp dried chilli flakes
  • 1 tsp ground fenugreek
  • 1 tsp ground cumin
  • ½ tsp ground ginger

SOURED CREAM AND LIME DIP

  • 100ml soured cream
  • 1 lime, zested and juiced

Method

  • STEP 1

    Mix all of the berbere spice mix together in a large bowl and add the chicken wings, oil and salt. Toss well and marinate in the fridge for at least 2 hours but preferably overnight.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Tip the chicken wings and all of the marinade into a roasting tin, cover with a double layer of foil and roast in the oven for 1 hour or until the chicken wings are tender.

  • STEP 3

    To make the dip, mix the cream and lime zest and juice with a little seasoning.

  • STEP 4

    Turn the oven up to 200C/fan 180C/gas 6, remove the foil and toss the wings with the honey. Roast for another 20 minutes, tossing regularly, until the wings are caramelised and sticky. Serve with lemon wedges and the soured cream dip.

Check out more of the best

Sticky Chicken Wings with Raspberry Sauce
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