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Berbere Spice Chicken Wings

by Rie McClenny

Inspired by


for 4 servings

Berbere Spice

  • 3 tablespoons
  • 1 tablespoon
  • 1 tablespoon
  • 1 teaspoon
    ground fenugreek
  • 1 teaspoon
    ground ginger
  • 1 teaspoon
    onion powder
  • ½ teaspoon
    ground cardamom
  • ½ teaspoon
    ground nutmeg
  • ½ teaspoon
    garlic powder
  • ¼ teaspoon
    ground cloves
  • ¼ teaspoon
    ground cinnamon
  • ¼ teaspoon
  • 12 chicken drumettes
  • ½ cup
    flour (60 g)
  • 1 tablespoon
    baking powder
  • 1 tablespoon
  • 2 tablespoons
    unsalted butter
    Calories 460
    Fat 31g
    Carbs 21g
    Fiber 3g
    Sugar 0g
    Protein 25g

Estimated values based on one serving size.



  1. In a medium bowl, combine the paprika, salt, cayenne, fenugreek, ginger, onion powder, cardamom, nutmeg, garlic powder, cloves cinnamon, and allspice. Mix well.
  2. Save two tablespoons of spice mix. Set aside.
  3. Add the chicken drumettes to the bowl with the spice mixture and toss to coat evenly. Marinate in the fridge at least 30 minutes, up to overnight.
  4. In a small bowl, combine the flour, baking powder, and cornstarch. Sprinkle the flour mixture over the marinated chicken. Toss them until well-coated.
  5. Preheat the oven to 425˚F (220˚C).
  6. Place the chicken on a wire rack set over a parchment paper-lined baking sheet. Bake them for 30-40 minutes or chicken is slightly browned.
  7. In a small saucepan, melt the butter. Once the butter is melted, add the reserved 2 tablespoons spice mix and stir to combine.
  8. Drizzle the spice butter mixture over the drumettes.
  9. Enjoy!




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