ETHIOPIAN CHICKEN WINGS
I adapted this from a recipe I found on the allrecipes site. It makes a mildly spiced wing that's fall-apart tender and also leaves you with a pot of chicken broth that can be used in other recipes. I changed the ingredients to specify a mild soy sauce based on CulinaryQueen's comments.
Provided by Chilicat
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil and cook for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
- Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking. Hint: Bake on parchment paper or non-stick foil to keep the wings from sticking and to make clean-up easy. The side of the wing facing the baking sheet will get the crispiest.
Nutrition Facts : Calories 477.3, Fat 31.4, SaturatedFat 8.8, Cholesterol 150.9, Sodium 2827.3, Carbohydrate 5.9, Fiber 1, Sugar 2, Protein 41.3
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