Eritrean Spiced Chicken Wings

Ingredients

While Buffalo Wings are typically coated in a spicy sauce made with hot sauce and butter, this Eritrean-inspired version focuses on the use of aromatic spices to create a unique flavor profile. The wings are marinated with a blend of Eritrean spices, resulting in a different taste experience compared to the traditional American Buffalo Wings. We alse have the original recipe for Buffalo Wings, so you can check it out.

• 2 pounds (900g) chicken wings 2 pounds (900g) chicken wings
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine olive oil, lemon juice, paprika, cumin, coriander, turmeric, garlic powder, onion powder, cayenne pepper, salt, and pepper.
3. 3.
   Add the chicken wings to the bowl and toss until well coated with the marinade.
4. 4.
   Place the wings on a baking sheet lined with parchment paper.
5. 5.
   Bake for 35-40 minutes, or until the wings are crispy and cooked through.
6. 6.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Chicken wings — For extra crispy wings, pat them dry with a paper towel before marinating. This helps remove excess moisture and ensures a crispy texture.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in the marinade.
• Serve the wings with a side of tangy tomato chutney or a cooling yogurt dip to balance the flavors.
• If you prefer a smoky flavor, add a pinch of smoked paprika to the marinade.
• To achieve a restaurant-style charred finish, broil the wings for a couple of minutes after baking.
• Experiment with different Eritrean spice blends to customize the flavor according to your preference.

Serving advice

Serve the Zilzil Tibs as an appetizer at gatherings or as a main course accompanied by injera, a traditional Eritrean sourdough flatbread. Garnish with fresh cilantro for a vibrant touch.

Presentation advice

Arrange the Zilzil Tibs on a platter, allowing the crispy wings to take center stage. Sprinkle some additional spices on top for an extra pop of color. Serve with injera on the side or as a base for the wings.