Spicy Glazed Chicken Wings
These are some of the tastiest, most flavorful spicy chicken wings I’ve made, and they’re made with a marinade that turns into a glaze, calling for only three ingredients. This recipe is a keeper! These incredible spicy chicken wings are all thanks to Chef Richard. I have to admit, I was skeptical at first. Richard texted me his idea for a spicy chicken wing marinade: just three ingredients. I almost asked him where the rest of the list was. But Richard’s marinades are legendary (our Greek chicken marinade is a testament to that), so I trusted him. With the perfect balance of sweetness, spice, and heat, these spicy wings are a world away from Buffalo wings. The magic ingredient is berbere spice, an Ethiopian blend that adds complex flavor with its mix of chile peppers and warm spices like cumin and coriander. Prepare to become obsessed and get ready to see more berbere spice recipes on Inspired Taste! For more chicken wing recipes, see our sweet chili chicken wings, BBQ chicken wings, and these lemon garlic chicken wings. Key Ingredients Berbere Spice: An Ethiopian spice blend with a warm, complex flavor. It features chile peppers for heat, balanced by earthy spices like cumin, coriander, and cardamom, creating a profile reminiscent of curry. You can buy it online, and I am seeing it more in stores. I purchased my jar from Whole Foods. I recommend nabbing a jar, and once you try it, you’ll be looking for more ways to use it! If you cannot find it, a good substitute is a mix of curry powder or garam masala with a bit of cayenne pepper for added heat (for 2 teaspoons of curry powder, I’d use 1/4 teaspoon of cayenne, but use more for more heat). Maple Syrup: I use pure maple syrup, which balances the heat and spice from the berbere spice blend really well! The maple syrup in the marinade also thickens into a shiny glaze in our recipe’s last step, making these wings crave-worthy. Chicken: The marinade does nicely for 1 pound of chicken. So far, I’ve used it with wings and chicken thighs. I also think chicken drumsticks would do really well, too. For wings, you can use jointed wings or wings that have already been separated. For tips on separating wings, see how to cut a chicken wing. Berbere Spice: An Ethiopian spice blend with a warm, complex flavor. It features chile peppers for heat, balanced by earthy spices like cumin, coriander, and cardamom, creating a profile reminiscent of curry. You can buy it online, and I am seeing it more in stores. I purchased my jar from Whole Foods. I recommend nabbing a jar, and once you try it, you’ll be looking for more ways to use it! If you cannot find it, a good substitute is a mix of curry powder or garam masala with a bit of cayenne pepper for added heat (for 2 teaspoons of curry powder, I’d use 1/4 teaspoon of cayenne, but use more for more heat). Maple Syrup: I use pure maple syrup, which balances the heat and spice from the berbere spice blend really well! The maple syrup in the marinade also thickens into a shiny glaze in our recipe’s last step, making these wings crave-worthy. Chicken: The marinade does nicely for 1 pound of chicken. So far, I’ve used it with wings and chicken thighs. I also think chicken drumsticks would do really well, too. For wings, you can use jointed wings or wings that have already been separated. For tips on separating wings, see how to cut a chicken wing. Spicy Glazed Chicken Wings PREP 4 hr 10 mins COOK 50 mins TOTAL 5 hr PREP 4 hr 10 mins COOK 50 mins TOTAL 5 hr These spicy berbere chicken wings are outrageously delicious. If you’ve not cooked with berbere spice before, I highly recommend you start. It’s an Ethiopian spice blend with ground chile pepper for heat and warm spices like cumin, coriander, and cardamom, which remind me of the aromas of curry. A good substitute is a mix of curry powder or garam masala with a bit of cayenne pepper for added heat (for 2 teaspoons of mild curry powder, I’d use 1/4 teaspoon of cayenne, but use more for more heat). Marinating time: For best results, marinate the wings for 4 hours and up to overnight 3 Servings, 3 wings each You Will Need 1 pound (450g) chicken wings 2 teaspoons Berbere spice 2 ½ tablespoons maple syrup 1 teaspoon fine sea salt 1 tablespoon chopped chives or green onion, optional for serving Directions 1Marinate the wings: In a small bowl, mix 2 teaspoons berbere spice, 2 ½ tablespoons maple syrup, and 1 teaspoon salt. Place the wings into a gallon freezer bag and pour the marinade over the wings. Seal the bag tightly, removing as much air as possible. Massage the marinade into the chicken for a minute. Refrigerate the chicken for at least 4 hours or up to overnight. Turn the bag over once during the marinating time. 2Bake wings: Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. Place a wire rack inside the prepared baking sheet. Remove the chicken from the marinade, allowing any excess marinade to drip back into the bag. Do not discard the marinade (reserve it in the refrigerator for later). Arrange the chicken wings in a single layer on the wire rack. Bake until cooked through and tender, 40 to 50 minutes. 3Remove the wings from the oven and set aside. Add the reserved marinade to a wide skillet over medium-high heat. Bring the marinade to a simmer, then add the wings directly to the simmering marinade in the skillet. Continue to cook and toss until the marinade thickens into a glaze that sticks to the wings. Transfer to a serving plate and top with chopped chives. 1Marinate the wings: In a small bowl, mix 2 teaspoons berbere spice, 2 ½ tablespoons maple syrup, and 1 teaspoon salt. Place the wings into a gallon freezer bag and pour the marinade over the wings. Seal the bag tightly, removing as much air as possible. Massage the marinade into the chicken for a minute. Refrigerate the chicken for at least 4 hours or up to overnight. Turn the bag over once during the marinating time. 2Bake wings: Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. Place a wire rack inside the prepared baking sheet. Remove the chicken from the marinade, allowing any excess marinade to drip back into the bag. Do not discard the marinade (reserve it in the refrigerator for later). Arrange the chicken wings in a single layer on the wire rack. Bake until cooked through and tender, 40 to 50 minutes. 3Remove the wings from the oven and set aside. Add the reserved marinade to a wide skillet over medium-high heat. Bring the marinade to a simmer, then add the wings directly to the simmering marinade in the skillet. Continue to cook and toss until the marinade thickens into a glaze that sticks to the wings. Transfer to a serving plate and top with chopped chives. Adam and Joanne's Tips No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still bake chicken wings. Arrange them on the foil or parchment lined baking sheet without the rack and rotate a few times during baking. The nutrition facts provided below are estimates. No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still bake chicken wings. Arrange them on the foil or parchment lined baking sheet without the rack and rotate a few times during baking. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 3 wings, or 1/3 of the recipe / Calories 334 / Total Fat 19.5g / Saturated Fat 5.3g / Cholesterol 166.5mg / Sodium 903.9mg / Carbohydrate 11.9g / Dietary Fiber 0.7g / Total Sugars 10.1g / Protein 26.5g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Juicy Oven Pulled Pork Next Post: Pasta Carbonara