Ethiopian Chicken Wings Recipe #232750
I adapted this from a recipe I found on the allrecipes site. It makes a mildly spiced wing that's fall-apart tender and also leaves you with a pot of chicken broth that can be used in other recipes. I changed the ingredients to specify a mild soy sauce based on CulinaryQueen's comments.
by Chilicat
40 min | 5 min prep
SERVES 4
- 16 chicken wings, split and tips discarded
- 1 onion, chopped
- 2/3 cup soy sauce (mild or low-sodium)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil and cook for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
- Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking. Hint: Bake on parchment paper or non-stick foil to keep the wings from sticking and to make clean-up easy. The side of the wing facing the baking sheet will get the crispiest.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 232750 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars