Exquisite Ethiopian Berbere Wings
Berbere wings, are an exquisite, fiery spice and rich flavors, are a culinary masterpiece that originated in the vibrant land of Ethiopia. Baked with love!
Ingredients
- 1 lbs chicken wings uncooked
- 1 tbsp. berbere blend seasoning extra for sprinkling (optional)
- 1 tbsp. lemon juice
- 2 tsp. sea salt *see notes
- 2 tsp. black pepper *see notes
- 1 tbsp. garlic powder
- 2 tbsp. olive oil
- 1½ tbsp. cornstarch
- 1 tbsp. baking powder
Instructions
- In a large bowl, place the uncooked dried wings, and add salt to the wings. Let sit for 5 minutes before moving to next step.
- In a bowl, combine the berbere seasoning blend, garlic powder, black pepper, olive oil and lemon juice.
- Add the berbere seasoning blend to the uncooked chicken, marinade, and let sit for at least 30 minutes before baking.
- Preheat your oven to 425°F, and line a baking sheet with parchment paper or aluminum foil. A cooling rack is optional.
- Right before adding the wings to the baking sheet, add the cornstarch and baking power to the wings and mix. These two ingredients will help the wings remain crispy.
- Thoroughly grease the baking sheet or rack with oil or cooking spray.
- Place the marinated chicken on the baking sheet. Allow the chicken to have space between them. No wing should be on top of another. Allow wings to lay flat on baking sheet. NOTE: If you prefer for extra crispy chicken, place a baking cooling rack on the lined baking sheet before adding the chicken on the rack.
- Bake the wings in the preheated oven for 45-50 minutes, then flip wings over, and cook wings for another 25-30 minutes or until thoroughly cooked, browned and crispy.
- Once cooked, remove the wings from the oven and let them cool slightly.
- Sprinkle extra berbere seasoning after baking to really kick up the flavor, while also allowing a slight floury texture to the finished wings. (optional)
- Enjoy!
Notes
* If your berbere blend has salt and/or black pepper already, lessen these two ingredients added intake amount in your wings.
To have dried wings, means to pat dry your wings with paper towel or napkins before adding seasoning. This helps with a crispy exterior for both baked and fried wings.