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Awaze Wings Recipe

Name: Authentic EthioAfrican Kitchen & Bars Awaze Wings Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Ethiopian
Ingredients: 6 pieces chicken wings (party-cut or drumettes & flats); 3 tbs all-purpose flour; 1 tbs cornstarch; 1 tsp fine salt; 0.5 tsp freshly ground black pepper; 1 cups vegetable oil (for frying); 2 tsp mitmita (Ethiopian chili-spice blend); 1 tsp paprika (preferably smoked); 0.5 tsp garlic powder; 0.25 tsp ground cumin; 0.5 tsp brown sugar; 0.5 tsp kosher salt; 1 tbs unsalted butter; 1 tsp neutral oil (vegetable or canola); 0.5 cups yellow onion, thinly sliced; 0.25 cups red bell pepper, thinly sliced; 0.25 cups green bell pepper or jalapeño, thinly sliced; 2 tsp awaze paste (or a mix of berbere + honey + lemon if unavailable); 1 tsp tomato paste; 1 tsp fresh lemon juice; 1 tbs water (to loosen sauce); 0.5 tsp honey or maple syrup (optional, to balance heat); 1 tbs fresh cilantro or parsley, chopped (for garnish)

Inspired by Authentic EthioAfrican Kitchen & Bar

Time45m

Serves2

Six crispy fried wings dry-rubbed with mitmita (Ethiopian spice blend) and sautéed with onions and peppers

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Ingredients

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Chicken & Coating

6 pieces chicken wings (party-cut or drumettes & flats)

3 tbs 00 bread flour

1 tbs Cornstarch

1 tsp fine salt

1/2 tsp freshly ground black pepper

1 cups vegetable oil (for frying)

Awaze Dry Rub (Mitmita-forward)

2 tsp mitmita (Ethiopian chili-spice blend)

1 tsp paprika (preferably smoked)

1/2 tsp Watkins garlic powder

1/4 tsp Ground cumin

1/2 tsp Brown sugar

1/2 tsp kosher salt

Awaze Sauté (Sauce and Vegetables)

1 tbs Unsalted butter

1 tsp neutral oil (vegetable or canola)

1/2 cups yellow onion, thinly sliced

1/4 cups red bell pepper, thinly sliced

1/4 cups green bell pepper or jalapeño, thinly sliced

2 tsp awaze paste (or a mix of berbere + honey + lemon if unavailable)

1 tsp tomato paste

1 tsp fresh lemon juice

1 tbs water (to loosen sauce)

1/2 tsp honey or maple syrup (optional, to balance heat)

1 tbs fresh cilantro or parsley, chopped (for garnish)

Method

Prepare Chicken & Coating

Pat dry and trim

Pat the 6 chicken wings dry with paper towels. If wings are whole, cut at the joint to separate drumettes and flats; discard wing tips or reserve for stock.

Combine dry coating

In a wide shallow bowl or plate, whisk together 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon fine salt, and 1/2 teaspoon ground black pepper until evenly distributed.

Coat wings

Lightly toss each wing in the flour-cornstarch mixture until evenly coated. Shake off excess and set wings on a rack or tray while you heat the oil.

Heat oil for frying

Pour about 1 cup vegetable oil into a heavy skillet or small pot (enough to come 1 to 1.5 inches up the side). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately when dropped in.

Fry wings until crisp

Fry the wings in a single layer (work in batches if necessary) for 8–10 minutes, turning once halfway, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer wings to a paper-towel-lined tray to drain and rest 3 minutes.

Make Awaze Dry Rub

While the oil heats or the wings rest, combine the dry-rub spices: 2 teaspoons mitmita, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ground cumin, 1/2 teaspoon brown sugar, and 1/2 teaspoon kosher salt in a small bowl. Stir until evenly mixed.

Toss the hot, drained wings with the dry rub: place fried wings in a large bowl, sprinkle the spice mix over them, and toss or shake gently until the wings are evenly coated. Set coated wings aside while you make the sautéed awaze sauce (this allows flavors to bloom on the hot surface).

Awaze Sauté (Finish & Toss)

Cook aromatics

In a large skillet over medium heat, melt 1 tablespoon unsalted butter with 1 teaspoon neutral oil. Add 1/2 cup thinly sliced yellow onion and sauté 2–3 minutes until translucent. Add 1/4 cup red bell pepper and 1/4 cup green bell pepper (or jalapeño for more heat) and sauté 1–2 minutes until softened but still bright.

Build awaze sauce

Reduce heat to medium-low. Stir in 2 teaspoons awaze paste and 1 teaspoon tomato paste, cooking 30–45 seconds to bloom the flavors. Add 1 teaspoon fresh lemon juice, 1 tablespoon water, and 1/2 teaspoon honey (optional). Stir to combine and simmer gently 1 minute until glossy. Taste and adjust: add a pinch of salt or another 1/4 teaspoon honey if too spicy, or another 1/2 teaspoon lemon juice if too rich.

Combine wings with sauce

Add the dry-rubbed fried wings to the skillet. Toss or stir continuously for 1–2 minutes so the sauté coats each wing evenly with the awaze sauce and softens the outer crust slightly while preserving crispness. Heat just until wings are hot throughout and sauce clings to them.

Finish & garnish

Remove from heat. Transfer wings to a serving plate, spoon any remaining sauce and softened onions/peppers over the top, and sprinkle with 1 tablespoon chopped fresh cilantro or parsley. Serve immediately with lemon wedges and extra mitmita on the side if desired.