Serves 6
470 min
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Recipe GLPR6d1b0b32ce657d
Golden, crispy baked chicken wings coated in a custom herb and spice blend, then glazed with a warm honey-berbere sauce enriched with fried garlic chips. This African-inspired dish is savory, slightly sweet, and deeply aromatic with layers of complex spice.
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Ingredients
1 Tbsp. dried parsley
1 Tbsp. dried oregano
1 Tbsp. kosher salt
2 tsp. dried thyme
2 tsp. dried rosemary
2 tsp. whole black peppercorns
1 tsp. cumin seeds
¼ tsp. cayenne pepper
¼ cup sweet paprika
3 Tbsp. granulated garlic
2 Tbsp. granulated onion
2 tsp. Worcestershire powder
2 lb. chicken wings, separated into flats and drumettes
1 cup ginger-garlic purée
1 Tbsp. plus 1½ tsp. All-Day Seasoning Blend
2 tsp. ground coriander
2 tsp. baking powder
15 garlic cloves
2 Tbsp. neutral oil
¾ cup honey
2 Tbsp. apple cider vinegar or white wine vinegar
2 Tbsp. berbere spice blend
Fresh chives, chopped, for garnish
Directions
In a mortar and pestle, spice grinder, or blender, combine the dried parsley, dried oregano, kosher salt, dried thyme, dried rosemary, whole black peppercorns, and cumin seeds with the cayenne pepper. Grind or blend until the mixture resembles the texture of granulated garlic. Transfer to a small bowl and whisk in the sweet paprika, granulated garlic, granulated onion, and Worcestershire powder. Store in an airtight container in a cool, dark place for up to 1 month.
Place the chicken wings in a large bowl and rub thoroughly with the ginger-garlic purée until all pieces are evenly coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
When ready to cook, preheat your oven to 450°F. Line a rimmed baking sheet with foil. Remove the wings from the refrigerator and let them sit at room temperature while the oven heats. Line a plate with paper towels for draining.
In a small bowl, stir together the All-Day Seasoning Blend, kosher salt, ground coriander, and baking powder. Sprinkle this mixture over the wings and toss thoroughly to coat every piece. Arrange the wings on the prepared baking sheet with the fatty side down. Bake for 30 minutes.
After 30 minutes, flip the wings over and return them to the oven. Bake until they are golden brown and crispy, approximately 15–20 minutes more. Remove the baking sheet from the oven and drain the wings on the paper towel–lined plate. Allow them to cool for 5 minutes.
While the wings finish cooking, smash the garlic cloves with the flat side of a knife, then peel and mince them finely. Line another plate with paper towels and place a fine-mesh sieve over a small heatproof bowl.
In a small skillet, combine the neutral oil and minced garlic over medium heat. Cook for 5–7 minutes until the garlic turns light golden in color. Remove the skillet from the heat and let it continue cooking residually for 1 more minute, watching carefully to ensure the garlic becomes fully golden without burning, as burnt garlic becomes bitter. Pour the mixture through the sieve to separate the oil from the garlic. Transfer the fried garlic to the paper towel–lined plate to cool and drain.
In a small pot over medium-low heat, combine the honey and vinegar. Warm gently for 5–7 minutes, stirring occasionally, until the honey becomes looser and less thick. Whisk in the berbere spice blend, then reduce the heat to low. Cook for about 2 minutes more, stirring frequently, until the spices are evenly distributed and warmed through.
Place the cooled wings in a large bowl and pour the warm berbere honey glaze over them. Add the fried garlic and toss everything together until the wings are evenly coated. Transfer to a serving platter and garnish generously with chopped fresh chives before serving.
