This dish of fragrant and hot chicken can be eaten as a starter or a main course.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 16 chicken wings, split and tips discarded
- 1 onion, chopped
- ⅔ cup soy sauce
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon ground ginger
Instructions
- Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
- Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 2 g |
| Sodium | 2440 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
this had a lot of flavor. I did make a couple changes. I added a dash of Cayenne pepper and a little sugar.
I love this recipe. I used Authentic Berbere to make this. It was really tasty.
I really did like this! The only reason I gave it a 3/5 is because of the salt. It is so salty that the beautiful flavor was a bit obscured. But really do like it.
i never exactly follow recipies I follow I use my judgment according to my families taste. it is a marinate usually I do it around 6 or more hours try grilling it its awesome I bake it for 10 mins 350 degrees and grill in
Made this 2 days ago and it was okay. It was a change from my norm. I did not like the texture of the skin on the wings (not crispy). I like my chicken wings a little crisp so the next day i heated the left-over wings under the broiler for about 5-7 minutes on each side. Next time i will do that on the 1st go around as well as what someone said in another review…Use brown sugar mixed with soy sauce for more of a glaze.
I wish I could give this three and a half stars for accuracy! Both I and my sister liked it, but hubby wasn’t crazy about it. Everyone agrees it could be improved by adding a little brown sugar to the soy sauce mixture, so I’ll be trying this again but making the sauce into more of a glaze next time. Still, tasty and well paired with the Ethiopian Cabbage Dish on this site.
!! Amazing flavor. My apartment smelled fantastic all day. The boyfriend couldn’t believe it. Regardless of any debate over whether or not the flavors are truly Ethiopian, this is very much worth making!
Very tasty dish! I only had boneless skinless breasts on hand, but will definitely go with the wings next time. I highly recommend keeping the onions in the dish, they were sweet and delicious.
Make it vegetarian!!!!! I used Quorn naked chicken cutlets and just skipped the boiling part. Everything else stayed the same. It was VERY delicious. Pair it with the Ethiopian cabbage/carrot/potato dish and it is an amazing dinner.
very yummy – i was sceptical of the marinade since it smelled so strong, but the wings turned out great. you don’t even need any dip.
I cooked this for picky southern parents, an Egyptian husband and a beyond picky toddler. It has been a great hit. The only difference I made was to cook the chicken in a dutch over. It came out so moist and flavorful. It may not be Ethiopian (Ethiopian food is the best) but it is still good.
Two variants — One time I ran short on soy sauce and went with 1/3 cup soy sauce and 1/3 cup white wine; family loved it–we call it Drunken Ethiopian Chicken. Also have used it on boneless thighs, just saute the thighs with the onions and then pour the sauce over and reduce, worked great!
not very good, i would not make again, waste of chicken
My 9 year old son, 90 year old father-in-law and I LOVED these. You could actually taste the cinnamon and ginger. I had left out the onion because my son doesn’t like them, but I used 1/2 teaspoon onion powder. Fabulous for any age.
Very testy but not Ethiopian. You should comeup with some other name
Easy, so economical, can be prepared in large volumn to be frozen and simply reheated when any occasion calls for it. Another recipe dieters can say ‘thank you’ for.
This is definetly NOT Ethiopian chicken. Being of Ethiopian descent I was wandering how the ingredients were going to come out having an Ethiopian flavor… well it didn’t. So if you’re looking for Ethiopian this isn’t it. The soy sauce should have been a dead give-away. As for the taste of the dish itself, I thought it bland as well.
This was good, but it almost tasted plain. If your like me and you like a strong flavor then you will probably not like this.
I loved these and so did my kids. My hubby, however, thought they were just okay – too strong. Next time I make them I will probably add a little cayenne pepper for kick.
I was expecting “Ethiopian” flavors from the title. Having grown up in Ethiopia, I can assuredly say that this isn’t Ethiopian… it’s more like some kind of Asian combination from the seasonings.
OK but there are better wing receipes out there.