Doro Wat Chicken Wings
60
Minutes Prep Time
60
Minutes Cook Time
4
Servings
These crispy chicken wings get their sweet and spicy flavor using Doro Wat spices. This episode of with Jacksonville Jaguars player Dawuane Smoot in the kitchen with Publix’s Chef Tony show a new take on an old classic.
INGREDIENTS
CHICKEN WINGS
20 chicken wings, blanched in fryer
4 tablespoons unsalted butter
2 large onions, julienned
6 cloves garlic, minced
2 teaspoons cayenne pepper
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground fennel
1 teaspoon ground nutmeg
½ cup African Berbere sauce
¼ cup tomato paste
2½ cups chicken stock
4 hard-boiled eggs, pierced with a fork Kosher salt and ground black pepper
2 quarts vegetable oil
½ cup cilantro, chopped
BERBERE SAUCE
5 tablespoons dried red pepper flakes
1 tablespoon cumin seed
1 tablespoon black peppercorns
2 teaspoons kosher salt
4 cardamom pods
½ teaspoon dried oregano
½ teaspoon ground nutmeg
2 teaspoons whole cloves
½ teaspoon ground cinnamon
2 teaspoons allspice berries
2 teaspoons coriander seeds
1 ¼ cups cayenne pepper
3 tablespoons paprika
6 cloves garlic, minced
2 cups water
3 tablespoons vegetable oil
BUTTERMILK RANCH DRESSING
½ yellow onion
3 cloves garlic
¼ cup semi-dried parsley
⅛ cup semi-dried chives
2 teaspoons ground celery seed
1 cup buttermilk
1 cup sour cream
1 cup mayonnaise
Kosher salt and ground black pepper
INSTRUCTIONS
CHICKEN WINGS
Heat a large Dutch oven over medium-high heat; melt butter.
Add onions, garlic, and spices; cook 15 minutes, stirring frequently.
Add Berbere sauce and tomato paste; cook 5 minutes.
Nestle wings into Dutch oven; add stock and heat to a boil over high heat. Reduce heat to medium; simmer chicken 1 hour.
Add eggs and cook 10 minutes.
Remove eggs and cut in half.
Remove wings to a baking sheet to cool.
Season stew with salt and pepper to taste; puree until smooth.
Heat oil to 360⁰F. Fry wings 5 minutes to crisp skin. Add to pureed sauce and toss to coat.
Serve on a platter with eggs; garnish with cilantro.
BERBERE SAUCE
Place first 11 ingredients in a large sauté pan and cook over medium heat, stirring constantly. Toast until aroma fills the air and color has darkened slightly, about 5 minutes. Transfer to a food processor and set aside.
Place cayenne pepper and paprika in same pan over medium heat for 5 minutes stirring constantly. Add cayenne mixture to spice mixture in food processor. Add water, garlic, and oil; puree until smooth, stopping occasionally to scrape down sides.
Return pureed mixture to sauté pan and cook over medium-low heat for 15 minutes stirring frequently to prevent sauce from burning. Remove sauce from heat and cool to room temperature. Store in a tightly sealed container in refrigerator for up to 5 months.
