Extra-Crispy African Chicken Wings

Extra-Crispy African Chicken Wings

Thank you to the holiday-lovin’ trio of @threemanycooks for this African inspiration. Like a most delicious foodie present, they gifted us with a roasted chicken recipe that had our mouths watering with this picture…
chicken wings recipe from three many cooks

In this picture you can see how Caitlin translated the recipe into a show-stopping appetizer to serve throughout the holiday season (and the rest of the year too). Read on for step-by-step photos and instructions.
crispy chicken wings recipe

holiday recipe

makes: appetizers for 8-10

  • Sauce:
  • 2 sweet potatoes, roasted
  • 3 Tbsp. vegetable oil
  • 1 onion, diced
  • 2 tsp. fresh garlic, minced
  • 1 lb. collard greens, stemmed, washed and coarsely chopped
  • 2 cups chicken broth
  • 1 can tomatoes, petite diced
  • Salt and pepper, to taste
  • 1 tsp. ground nutmeg
  • Vegetable oil
  • 2 lbs. chicken wings
  • Salt and pepper, to taste
  • 1 Tbsp. cumin
  • 1 Tbsp. coriander
  • 1/4 cup dry-roasted peanuts, chopped

For the sauce:

While the sweet potatoes are roasting, warm the oil in a
large sauté pan on medium heat. Once the oil is warm,
add the onions and cook until translucent and tender.
Next, add the garlic, then the collard greens. Toss in the
oil with the onions and garlic, and cook until they begin to
wilt. Add the chicken broth, canned tomatoes (juice and
all), and season with salt, pepper and nutmeg. Cook on
medium-low for 30 minutes.

Slice the roasted potatoes in half lengthwise, and let cool.
Use a spoon to scoop the meat of the sweet potato into
a food processor; add some of the juice from the greens
(as much liquid as needed to thin the sweet potatoes to a
sauce consistency).

To make the wings, fill a pot with vegetable oil and turn to
high heat. Let the oil reach 325°F. While the oil is heating,
season the chicken wings with salt, pepper, cumin and
coriander. Toss to coat. Drop no more than 5 chicken
wings at a time in the hot oil. Let cook 5 to 10 minutes
until the chicken is cooked. (The bigger the wing, the
longer it needs to cook.)

Use tongs or a slotted spoon to remove the chicken
from the hot oil and let rest on paper towels. Repeat with
remaining chicken wings. Before serving, fry the chicken
for a second time in small batches, this time only for 1 to
2 minutes, until the chicken is crispy and golden brown.
Remove from the oil and let cool again.

To serve, place the greens on the bottom of a serving
platter. Layer the hot chicken wings on top of the greens,
spoon the sweet potato sauce over the wings, and
sprinkle with chopped peanuts. Refrigerate any leftovers.

crispy chicken wings

Kroger's MyMagazine Extras featuring Cooking with Caitlin





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