Chicken wings with tomatoes recipe
These sticky chicken wings are irresistibly good. Smoked paprika gives them an extra hint of smokiness and groundnut oil bestows an underlying nutty tone. Pile them onto a platter to share or serve on individual mounds of rice.
Ingredients
- 2 tbsp groundnut oil
- 1 onion, chopped
- 1 tsp smoked paprika
- 1 kg chicken wings
- 0.5 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 1 tsp ground cumin
- 400 g chopped tomatoes
- 1 tsp tomato purée
- 1 pinch caster sugar
- 1 spring onion, sliced diagonally, to garnish
- 2 tbsp groundnut oil
- 1 onion, chopped
- 1 tsp smoked paprika
- 2.2 lbs chicken wings
- 0.5 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 1 tsp ground cumin
- 14.1 oz chopped tomatoes
- 1 tsp tomato purée
- 1 pinch caster sugar
- 1 spring onion, sliced diagonally, to garnish
- 2 tbsp groundnut oil
- 1 onion, chopped
- 1 tsp smoked paprika
- 2.2 lbs chicken wings
- 0.5 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 1 tsp ground cumin
- 14.1 oz chopped tomatoes
- 1 tsp tomato purée
- 1 pinch caster sugar
- 1 spring onion, sliced diagonally, to garnish
Details
- Cuisine: Mauritian
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 55 mins
- Serves: 4
Step-by-step
- Preheat a large saucepan over a medium-high heat, drizzle in the groundnut oil and add the chopped onion and paprika.
- Stir frequently for around 5 minutes and fry until softened and reddish in colour.
- Add the chicken wings, salt and pepper and sprinkle in the cumin.
- Fry the wings in the spices for 3 minutes, turning over halfway until the skin is browned on both sides and covered in those aromatic spices.
- Pour in the chopped tomatoes, tomato purée, sugar and 250ml (8.4floz) cold water, and give it a good stir so it’s all mixed well together.
- Bring to a boil then reduce the heat to medium and cook, uncovered, for 45 minutes.
- Once the chicken is cooked through, the sauce will have reduced to a rich tomato coating on the wings.
- Serve garnished with spring onions over white basmati rice or simply get your hands dirty and enjoy as they are.
This recipe is from The Island Kitchen: Recipes from Mauritius and the Indian Ocean by Selina Periampillai. Published by Bloomsbury, £26.00, available now.
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