Chicken wings are the ultimate finger food, and are great for outdoors entertaining. They can be prepared in many ways (for more recipes, press HERE) and with different flavors. This time, I’ve decided to make them crispier and spicier than usual. The crispier texture is achieved by using cornstarch, baking powder and Alaea (Hawaiian red salt) in the coating mix. The spicier flavors come from using the highly aromatic Ethiopian Berbere spice mix, and Sriracha sauce. To balance the spicy flavors, and add some freshness to the wings, I scattered some crumbled blues cheese and celery leaves over it, just before serving. The result is finger licking deliciousness. Try it and enjoy.
* Berbere is a wonderful Ethiopian chili-spice mix. It contains numerous spices, including cardamom, fenugreek, cloves, ginger and more. If you can’t find it locally, it is available online. I highly recommend having it in the kitchen. It is great in stews and roasts, including roasted vegetables, and legume dishes.
* Alaea, Hawaiian red salt, is an unrefined sea salt that has been mixed with red alae volcanic clay. It’s great for roasting, and adds an earthy flavor to the dish. It is available in specialty stores or online. If you can’t find it, replace it with any other coarse sea salt.
Prep time: 25 minutes
Roasting time: 40 minutes
6-8 medium chicken wings, divided, tips removed
½ tsp freshly ground four peppers mix
1 tsp sweet paprika
1 tsp Berbere spice mix (see notes)
2 tsp red Alaea Hawaiian salt (see notes)
1 tsp baking powder
2 Tbs cornstarch
¼ cup olive oil
1-2 Tbs Sriracha sauce
For serving: (optional)
Crumbled blue cheese, celery leaves
1. Preheat the oven to 410F (220C). Line a roasting pan with aluminum foil and baking paper.
2. In a medium bowl, mix the pepper, paprika, Berbere mix, Alaea salt, baking powder and cornstarch. Add the chicken wings and coat with the mixture. Let sit at room temperature for 20 minutes. Transfer to the pan, add the olive oil and mix to coat. Drizzle the Sriracha sauce on top and mix again.
3. Roast for about 40 minutes, turning the wings every 15 minutes, until crispy and golden-brown on both sides.
4. Transfer to a serving plate, scatter the crumbled cheese and celery leaves before serving.