Best 2 African Chicken Wings Recipes
From the vibrant streets of Lagos to the bustling markets of Marrakech, African cuisine embraces a delightful harmony of flavors, aromas, and textures. Chicken wings, a versatile canvas for culinary exploration, take center stage in this culinary journey. Discover the secrets of tantalizing African chicken wings, where spices dance in rhythmic unison and every bite transports you to the heart of this captivating continent. Embark on a culinary adventure as we unveil the delectable secrets of African-style chicken wings, promising an explosion of flavors that will ignite your taste buds and leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
WEST AFRICAN SPICY PEANUT CHICKEN WINGS
The spicy, savory flavors of chicken mafe, a West African specialty, inspire the sauce that coats these flavorful wings. Frying them twice -- first at a lower temperature and once again at a high one -- creates super-crispy skin. To get a head start on a party, you can fry the wings the first time the day before, freeze the wings overnight, then fry them again just before serving.
Provided by Food Network Kitchen
Categories appetizer
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Spread the wings in a single layer on wire rack set over a rimmed baking sheet and season liberally with salt and pepper. Refrigerate at least 1 hour, or preferably overnight.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 275 degrees F. Working in 2 batches, fry the wings, tossing occasionally, until pale brown and cooked through, about 20 minutes per batch. To test for doneness, lift a wing from the oil and pierce with a paring knife. If there is no resistance they are done. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and let cool for at least 30 minutes. (Make sure the oil returns to the proper temperature between batches.)
- Meanwhile, make the sauce: Heat 2 tablespoons vegetable oil in a medium pot over medium heat. Add the garlic, onion and chile and cook, stirring occasionally, until soft and lightly golden, about 12 minutes. Add the tomato paste and cook, stirring until lightly caramelized, about 2 minutes. Stir in the peanut butter and bay leaf, then pour in the broth. Bring the mixture to a simmer then cook, stirring often, until it is thickened and slightly reduced, about 8 minutes. Remove the sauce from the heat, discard the bay leaf and stir in the fish sauce. Finely grate the zest of 1 lime into the sauce, then add its juice. Season the sauce with salt and pepper, then pour it into a blender and puree until very smooth. Transfer the sauce to a small saucepan and keep warm.
- Increase the temperature of the frying oil to 425 degrees F. Working in 3 batches, fry the wings again until the skin is golden brown and very crisp, about 3 minutes per batch. Transfer the wings to a large bowl and season each batch with salt while hot. (Make sure the oil returns to the proper temperature between batches.)
- Pour two-thirds of the reserved peanut sauce over the wings and toss to coat evenly. Transfer the wings to a platter and sprinkle with the peanuts. Finely grate the zest of another lime over the wings then cut the remaining limes into wedges. Serve the wings immediately with lime wedges, sliced mango and extra peanut sauce on the side.
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.
Tips:
- Choose the right chicken wings: Look for wings that are plump and have a good amount of meat on them. Avoid wings that are too small or have a lot of bones.
- Marinate the chicken wings: Marinating the wings in a flavorful marinade will help to tenderize them and add flavor. You can use a variety of marinades, such as a simple mixture of olive oil, garlic, and herbs, or a more complex marinade that includes ingredients like honey, soy sauce, or yogurt.
- Cook the chicken wings properly: The best way to cook chicken wings is to fry them. You can fry them in a pan on the stovetop or in a deep fryer. Be sure to cook the wings until they are golden brown and crispy on the outside and cooked through on the inside.
- Serve the chicken wings with your favorite dipping sauce: There are many different dipping sauces that you can serve with chicken wings. Some popular choices include ranch dressing, blue cheese dressing, and barbecue sauce.
Conclusion:
African chicken wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties or gatherings, and they can be enjoyed by people of all ages. With so many different recipes to choose from, there is sure to be an African chicken wing recipe that everyone will love.
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