Best Chicken Wings Africana Recipes

AFRICAN CHICKEN WINGS

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.

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.

CHICKEN WINGS FRICASSEE

Steps:

• Cut chicken wings into three sections; discard wing tips. In a shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper. Add wings; toss to coat evenly. In a large skillet, brown wings on all sides in oil. Add onions and garlic; cook until tender. Stir in water, salt and remaining pepper; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-35 minutes or until chicken juices run clear. Serve over rice.

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.