Sweet and sticky Berbere chicken wings

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60ml freshly squeezed orange juice

2 tbsp olive oil

2 tsp apple cider vinegar


4 tbsp Berbere spice rub

2 tbsp light brown sugar

2 tsp honey, plus a little extra for drizzling

950g chicken wings

1 tbsp coriander leaves, finely chopped, to garnish

2 limes, cut into wedges, to serve

Salt and black pepper

Sweet, sticky and salty, these wings are the ultimate party food. To get ahead, and for even more flavour, marinate the wings overnight, or for at least two hours.

Serves 4


Preheat the oven to 200C. In a medium bowl, whisk together the first six ingredients with 1 tsp salt and plenty of black pepper. Add the chicken wings and toss well to coat. Empty onto a parchment-lined baking tray, spread out and roast for about 40 minutes, turning the wings halfway, until cooked through and nicely charred in places. Arrange the wings on a serving plate and drizzle with a little more honey. Finish with the coriander, a sprinkle of the spice rub and serve with the lime wedges.

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