These are the most delicious, delicious spicy chicken wings I have ever madeThey are made from marinades that turn marinade into glaze, requiring only three ingredients. This recipe is a goalkeeper!
These incredibly spicy chicken wings are all thanks to chef Richard. I must admit that I was skeptical at first. Richard sent me his thoughts on spicy chicken wing marinade: there are only three ingredients. I almost asked him where the rest of the list was. But Richard’s marinade is legendary (our Greek chicken marinade is proof of this), so I trust him.
These spicy wings perfectly balance sweetness, spices and calories, away from the world of buffalo wings. The magical ingredient is Bellbeer Spice, an Ethiopian mixture that combines with chili peppers and warm spices such as cumin and cilantro. Get ready to be obsessed with and be ready to see more Berbere spice recipes for inspirational flavors! For more chicken wing recipes, see our sweet chili chicken wings, grilled chicken wings and these lemon garlic wings.
Key Ingredients
- Berbere Spice: Ethiopian spices blend warm, complex flavors. It has the heat of Chilean peppers and is balanced by earthy spices like russet, coriander and cardamom, creating a profile reminiscent of curry. You can buy it online and I see more in the store. I bought jars from Whole Foods. I recommend you take a bite into a jar and once you try it out, you will look for more ways to use it! If you can’t find it, a good alternative is a curry powder or a mixture of Garam Masala and a little chili (to add curry powder, I would use 1/4 tsp of chili powder, but for more calories).
- Maple Syrup: I use pure maple syrup and it balances the calories and spices of the Berbere spice mixture well! The maple syrup in the marinade also thickens into a shiny glaze in the final step of our recipe, making these wings crave worth it.
- chicken: The marinade is well made and can hold 1 lb of chicken. So far I have used it with my wings and chicken thighs. I also think the chicken drum knife will be done well. For wings, you can use wings or wings that have been separated. For tips on separating wings, see How to Cut Chicken Wings.
Spicy glazed chicken wings
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These spicy Berbere wings are delicious. If you haven’t cooked with Berbere Spice before, I highly recommend you get started. This is a mixture of Ethiopian spices with chili peppers that can be used for heat and warm spices such as fennel, coriander and cardamom, which reminds me of the aroma of curry. A good alternative is a mixture of curry powder or a Garam Masala and a little chili powder (for 2 tsp mild curry powder, I would use 1/4 tsp cayenne, but with more heat).
Marinate time: For best results, marinate your wings for 4 hours until overnight
3 servings, each wing
You will need
1 lb (450g) chicken wings
2 teaspoons Berbere spice
2½ tablespoons maple syrup
1 teaspoon fine sea salt
1 tablespoon chopped chives or scallions, optional
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1Peel wings: In a small bowl, mix 2 teaspoons Berbere spices, 2 ½ tablespoons maple syrup and 1 teaspoon salt. Place the wings in a gallon freezer bag and pour the marinade over the wings. Seal the bag tightly and remove as much air as possible. Marinate the marinade into the chicken for one minute. Refrigerate the chicken for at least 4 hours or until overnight. During marinating time, turn the bag over once.
2Baked wings: Preheat the oven until 350°F (180°C). Liner the framed baking tray with aluminum foil or parchment for cleaning. Place the wire rack in the prepared baking tray. Remove the chicken from the marinade so that the excess marinade can be dripped into the bag. Do not discard the marinade (keep the marinade in the refrigerator). Place the chicken wings in a single layer on the wire rack. Bake until cooked and tender for 40 to 50 minutes.
3Remove the wings from the oven and set aside. Add the reserved marinade to medium-high heat. Bring the marinade to a boil and add the wings directly to the boiling marinade in the skillet. Continue to cook and throw away until the marinade thickens to glaze and sticks to the wings. Transfer to a plate with chopped chives on top.
Adam and Joanne’s Tips
- No wire rack: If you don’t have a wire rack that fits the inside of the baking tray, you can still bake the chicken wings. Place them on a foil or parchment-lined baking sheet without shelves and rotate them a few times during the baking process.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
3 wings or 1/3 of the recipe
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Calories
334
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Total fat
19.5g
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Saturated fat
5.3g
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cholesterol
166.5mg
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sodium
903.9mg
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carbohydrate
11.9 grams
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Dietary fiber
0.7 g
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Total sugar
10.1g
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protein
26.5g
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