Ingredients
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16
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1
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2/3
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1/2
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1/2
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1/8
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-
-
-
-
-
-
-
-
Directions
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 , Very good and tender My husband said it was the best wings I ever cooked , These had a nice flavor and were very tender The leftover broth is a nice bonus to this recipe
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
