Ethiopian Berbere chicken wings

Recipe adapted from here (serves 4 as part of starter, serves 2 as part of mains)

 

Chicken wings- 1kg, I used niblets without any skin

Runny honey- 2 to 3 tbsp
Lemon wedges- to serve (optional)

Berbere spice mix
Cardamom- 8,. Discard the pods and keep the seeds, around 1/4 tsp of seeds (read notes)

Coriander powder- 1 tsp,

Chilli powder- 2 tbsp (I used Kashmiri chilli powder, if you dont have that, use mild paprika)

Garlic granules/ powder- 2 tsp

Fenugreek powder- 1 tsp

Cumin powder- 1 tsp

Ginger powder- ½ tsp

Salt- to taste

Oil- 1 tbsp, to brush on tray (I used oil spray)

Dip

Mayonnaise- 2 tbsp

double cream- 2 tbsp

Yoghurt- 1/4 cup

Lemon juice- 1/2 tbsp

Salt- to taste

Into a spice jar throw in all the ingredients for the berbere spice mix and grind to a fine powder.

Marinate the chicken wings as evenly as possible, with the spice mix and keep covered in the refrigerator for a minimum of 1hr. Can also be kept overnight in the fridge.

When ready to cook, preheat oven to 170C and line a baking tray with aluminium foil.

Spray/brush the foil with oil and tip the chicken wings on to the tray.

Cover with another piece of foil and cook for about 20 minutes.

Take it out of oven, turn the wings over and cook for another 20 minutes.

While the wings are cooking make the dip by whisking together all the ingredients. Do a taste test and adjust salt accordingly.

Remove the tray from the oven and change the setting to broil/grill mode.

Brush the wings with half the honey, or you can even toss the wings in a bowl with the honey. I found that brushing it was easier.

Place the tray back in the oven, but without the foil covering and grill for about 6 to 8 minutes.

When the time is up, turn the wings over and brush with remaining honey.

Watch the wings carefully while grilling as some grills can be really powerful and may burn the chicken, in which case, reduce the cooking time.

Check that the wings are cooked, caramelised and slightly sticky

Remove from oven and serve hot with the dip and lemon wedges.

Notes: The cardamom flavour stood out a little too much for me, so maybe ill reduce it a bit next time.

The original recipe called for chilli flakes, but since i was using a slightly spicy version of Kashmiri chilli, i didnt add the flakes. 

The reason my wings are more red is because of the Kashmiri chilli.

The honey here doesnt lend an overpowering sweet flavour, but just enough to know its there. If you refer it more sweet, brush with more honey.