CHICKEN WINGS AFRICANA
Steps:
- Mince and mash the garlic and the shallots to a paste with the salt and in a large bowl stir the paste together well with the five-spice powder, the paprika, the crumbled rosemary, the cayenne, and the oil.
- Wash chicken thoroughly, pat dry and trim any excess skin from the wings.
- Add the chicken wings to the paste, stirring to coat them well.
- Let wings marinate, covered and chilled, for 4 hours or overnight.
- If Baking: Arrange wings in a single layer, skin side up, on the rack of a parchment or foil-lined large pan and bake on the upper third of a preheated 425° oven. Cook for 25-30 minutes total. After 12-15 minutes turn wings using tongs and cook for an additional 12-15 minutes until they are golden brown. For extra crispy skin, put wings under the broiler. Keep an eye on them to prevent burning!If Grilling: Spray or brush grill with oil to reduce sticking and place wings in a single layer directly on grill at medium high temperature. Cook for 10-12 minutes, until one side is golden brown and cooked through. Then turn wings with tongs and cook for another 8-10 minutes approximately, until wings are golden brown.
AFRICAN CHICKEN WINGS
Before Buffalo wings had even been dreamed of, our African ancestors had their own type of hot flavors. And when you use those to flavor today's popular chicken wings...look out! Now, you can really ratchet up the heat by adding a bit more crushed red pepper to this. Just be prepared for the extra zing.
Provided by JackieOhNo
Categories Chicken
Time 1h
Yield 60-70 wings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- In a large bowl, combine all the ingredients except the chicken wings; mix well. Rinse and pat dry the chicken wings and place in the sauce; toss to coat well.
- Place on rimmed baking sheets or cookie sheets that have been coated with nonstick vegetable spray and bake for 45-50 minutes or until done to desired crispness, turning once.
AFRICAN CHICKEN WINGS
Wings with a peanut coconut sauce First you catch an African chicken. Don't know but maybe they run faster than my sister's when she chases them from under the outside wood furnace.
Provided by drhousespcatcher
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- THE WINGS: Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden.
- The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving.
- THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.
- THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander.
Nutrition Facts : Calories 625.9, Fat 46.8, SaturatedFat 13.2, Cholesterol 174.8, Sodium 651.6, Carbohydrate 5.2, Fiber 1.3, Sugar 1.9, Protein 45
BAKED BUFFALO CHICKEN WINGS
Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier
Provided by Good Food team
Categories Canapes
Time 1h10m
Yield Serves 12 as a canapé
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
- Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.
Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 17 grams protein, Sodium 0.94 milligram of sodium
CHICKEN WINGS AFRICANA
Steps:
- Prepare the chicken wings:
- Mince and mash the garlic and the shallots to a paste with the salt and in a large bowl stir the paste together well with the five-spice powder, the paprika, the rosemary, the cayenne, and the oil. Add the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, for 4 hours or overnight. Arrange the wings, skin sides up, on the rack of a foil-lined large broiler pan and bake them in the upper third of a preheated 425°F. oven for 25 to 30 minutes, or until they are golden brown. The wings may be prepared 1 day in advance, kept covered and chilled, and reheated.
- Make the sauce:
- In a blender blend together the peanut butter, the cream of coconut, the garlic, the water, the bell pepper, the red pepper flakes, and the soy sauce until the mixture is smooth and season the sauce with salt.
- Transfer the sauce to a serving bowl set on a platter, arrange the wings around the bowl, and garnish the platter with the coriander.
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