East End Bistro opened in Accra in 2020 with the mission to showcase African cuisine from across all regions. When I was tasked to create the menu for the restaurant, owners Kofi Maafe and Keith Edem wanted a signature dish that was both craveable and handheld. After some trial and error and trying out famous African spice blends, we landed on East African berbere to carry the flavor for an umami-forward wings dish. Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had. They’re perfect to serve as an appetizer or as part of a platter of snacks for a large group.
Recipe information
Total Time
1 hour 10 minutes (plus marinating)
Yield
4–6 servings
Ingredients
All-Day Seasoning Blend
1
1
1
2
2
2
1
¼
¼
3
2
2
Chicken Wings
2
1
1
1
2
2
Fried Garlic
15
2
Berbere Honey Glaze and Assembly
¾
2
2
Need to make a substitution?
Preparation
All-Day Seasoning Blend
Step 1
In a mortar and pestle, spice grinder, or blender, combine the 1 Tbsp. dried parsley, 1 Tbsp. dried oregano, 1 Tbsp. kosher salt, 2 tsp. dried thyme, 2 tsp. dried rosemary, 2 tsp. whole black peppercorns, 1 tsp. cumin seeds, and ¼ tsp. cayenne pepper. Grind or blend the spices until the mixture has the same consistency as granulated garlic. Transfer to a small bowl and whisk in ¼ cup sweet paprika, 3 Tbsp. granulated garlic, 2 Tbsp. granulated onion, and 2 tsp. Worcestershire powder (if using). The seasoning will keep in an airtight container in a cool, dark place for 1 month (makes a scant ¾ cup).
Chicken Wings
Step 2
In a large bowl, rub 2 lb. chicken wings, separated into flats and drumettes, all over with 1 cup ginger-garlic purée, homemade or store-bought, and allow to marinate in the refrigerator, covered, at least 4 hours or preferably overnight.
Step 3
When ready to cook, preheat oven to 450°. Line a rimmed baking sheet with foil. Remove wings from refrigerator and allow them to come to room temperature. Line a plate with paper towels.
Step 4
In a small bowl, stir together 1 Tbsp. plus 1½ tsp. All-Day Seasoning Blend, 1 Tbsp. kosher salt, 2 tsp. ground coriander, and 2 tsp. baking powder. Sprinkle mixture over wings and toss well to coat. Arrange wings, fatty-side down, on prepared baking sheet. Bake 30 minutes, then turn wings over and bake until golden brown and crispy, 15–20 minutes more. Remove baking sheet from oven. Drain wings on the paper towels and allow to cool 5 minutes.
Fried Garlic
Step 5
Smash 15 garlic cloves, then peel and mince. Line a plate with paper towels and put a fine-mesh sieve over a small heatproof bowl.
Step 6
In a small skillet, combine 2 Tbsp. neutral oil and garlic. Turn heat to medium and cook until garlic is lightly golden, 5–7 minutes. Remove skillet from heat and continue to cook until garlic is completely golden, 1 more minute. Be careful not to burn the garlic; it will turn bitter if you do. Strain through sieve; transfer garlic to the paper towels to cool. (Reserve garlic oil for another use.)
Berbere Honey Glaze and Assembly
Step 7
In a small pot over medium-low heat, warm ¾ cup honey and 2 Tbsp. apple cider vinegar or white wine vinegar until honey is looser and less viscous, 5–7 minutes. Whisk in 2 Tbsp. berbere spice blend, reduce heat to low, and cook until spices are evenly distributed and heated through, about 2 minutes.
Step 8
In a large bowl, toss wings with glaze and fried garlic. Transfer to a platter and serve garnished with chopped fresh chives.
