2 pounds chicken wings (separated into wingettes & drumettes)
1 TBSP baking powder
BERBERE SPICE:
2 TBSP crushed red pepper flakes
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
DIRECTIONS
Pat the wings dry with paper towels and place in a large mixing bowl.
Mix the baking powder and BERBERE ingredients together in a small bowl until well combined. Sprinkle the spice mix over the chicken wings and toss together to coat all the wings.
Place the wings in a single layer on a wire baking rack above a foil lined baking sheet. Refrigerate uncovered for 1 hour.
Preheat the oven to 250°F. Take the wings out of the fridge and set aside while the oven preheats.
Place the wings in the oven and bake for 30 minutes.
Turn the oven heat up to 425°F and bake for 40 more minutes.
Let sit out of the oven for 10 minutes before serving.
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