Categories: Chicken
Ingredients
- 2 lbs. chicken wings, separated into flats and drumettes
- 2 tsp baking powder
- 1 tbsp. garlic powder
- 2 tsp paprika
- 2 tsp ground coriander
- Kosher salt
- 15 garlic cloves
- 2 tbsp. vegetable oil
- 2 tbsp. apple cider vinegar or white wine vinegar
- 3/4 cup honey
- 2 tbsp. berbere spice blend
- Chopped fresh chives, for garnish
Directions
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Preheat the oven to 450. Pat the wings very dry with paper towels and place in a large bowl. Stir together the baking powder, garlic powder, paprika, coriander, and 1 tbsp. salt in a small bowl. Sprinkle the mixture over the wings and toss well to coat. Arrange the wings, fatty-side down, in a single layer on a foil-lined baking sheet. Bake 30 minutes, then turn the wings over and bake until golden brown and crispy, 15 to 20 more minutes. Remove the baking sheet from the oven. Drain the wings on paper towels and allow to cool for 5 minutes.
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Meanwhile, make the fried garlic: Smash each clove of garlic, then peel and finely chop. Add the vegetable oil and garlic to a small skillet. Turn the heat to medium and cook until the garlic is lightly golden, 3 to 4 minutes. Remove the skillet from the heat and continue to cook until the garlic is completely golden, 1 more minute. Strain through a fine-mesh sieve; remove the garlic to a paper towel-lined plate to cool.
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Make the berbere honey glaze: In a small pot over medium-low heat, warm the vinegar and honey until the honey is loose and less viscous. Whisk in the berbere and cook over low heat until evenly distributed and heated through, about 2 minutes.
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Toss the wings with the glaze and fried garlic before serving. Top with chives.