I dunno about you but I’m starting to get a tad bored of the mighty Buffalo wings. Don’t get me wrong, I love them dearly but I just think there’s more can be accomplished with these crackers such as steering away from the US of A and steaming straight for the North African coast as a robust alternative.
Spices rock my world and working with them is a continual pleasure and adventure, I tend not to follow recipes when it comes to spices instead letting my hand and eye guide me always drawing back on what I already know (that’s important!) ….and the chicken wing is wonderful palate to practice on as it takes big flavours well.
Try these North African inspired Chicken Wings as a viable alternative to the still incredible Buffalo Wings
Ingredients – serves 4
12 full free range chicken wings
50 mls rapeseed oil
2 cloves garlic rough chop
2 tps cumin seeds
2 tps coriander seeds
1 pinch chili flakes
1 tbs sweet paprika
2 tps turmeric
Juice of 1/2 a small lemon
Slat and pepper
Get the marinade for the wings together – add everything to a mortar and pestle or a processor and hammer to a wet paste
Massage the marinade into the wings and leave covered in the fridge for 24 hours
Roast the wings under tight fitting foil for 30 minutes at 180c this will get the cook the wings through and make sure they are moist and tender.
Sling the wings, uncovered back into the oven – crank up to 200c and hard roast for about 10 more minutes or until browned and charred.
Finally serve the wings with a spiced and lemon cous cous – Add100grams cous-cous to 100mls of chicken stock, cover and leave to plump up fro 10 minutes. Use a fork to fluff up the cous cous, add a pinch of turmeric, chopped coriander and squeeze of lemon juice and you are good to go…….