Baked berbere chicken wings
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4 as a snack
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.
