Sweet & Tangy Berbere Chicken

Ainekset

Ingredients:

2 lbs chicken wings, cleaned and patted dry

2 tbsp olive oil

1 tbsp Ethiopian berbere spice blend

1 tsp smoked paprika

1 tsp garlic powder

1 tsp fresh grated ginger (or ½ tsp ground)

2 tbsp honey (instead of ½ cup)

2 tbsp apple cider vinegar (instead of ¼ cup)

2 tbsp ketchup

1 tbsp soy sauce

1 tsp Dijon mustard

Zest of 1 lemon

½ tsp salt

¼ tsp black pepper

Garnish:

Fresh cilantro, chopped

Toasted sesame seeds

Lemon wedges

Ohjeet

Prepare Wings:

Preheat the oven to 400°F (200°C).

In a large bowl, combine olive oil, berbere, garlic powder, smoked paprika, salt, and pepper.

Toss the wings in the mixture until evenly coated.

Arrange the wings on a wire rack over a baking sheet lined with foil.

Bake for 35-40 minutes, flipping halfway, until crispy and golden brown.

Make the Sauce:

In a saucepan over medium heat, combine honey, apple cider vinegar, ketchup, soy sauce, berbere, Dijon mustard, lemon zest, and juice.

Simmer for 8-10 minutes, stirring occasionally until the sauce thickens.

Stir in butter until melted and glossy. Adjust seasoning to taste.

Coat the Wings:

Once wings are cooked, transfer to a large bowl.

Pour the sweet tangy berbere sauce over the wings and toss to coat evenly.

Garnish and Serve:

Arrange the wings on a platter.

Sprinkle with fresh cilantro and sesame seeds.

Serve with lemon wedges for an extra burst of brightness.

Pro Tip: For a crispier finish, broil the wings for an additional 2-3 minutes after tossing them in the sauce.