Benguela Lily Fleur de Sel Afrique Wings

Prep time: 15 minutes

Cook time: 20 minutes

Marination time: 2 hours

Ingredients:

• 2 lbs chicken wings
• 2 tablespoons Benguela Lily Fleur de Sel
• 1 tablespoon berbere spice
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1/4 cup olive oil
• 2 tablespoons atchar or chow-chow or piccalilli
• Fresh herbs (parsley, cilantro) for garnish

Sweet and Sour Herby Oil Blend:

• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped 
• 1 tablespoon fresh basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 2 cloves garlic, minced
• Zest of one lemon
• 2 tablespoons honey
• 3 tablespoons apple cider vinegar
• 1 teaspoon Benguela Lily Fleur de Sel
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. In a bowl, combine Benguela Lily Fleur de Sel, berbere spice, smoked paprika, and ground coriander to create the savory meat rub.
2. Pat the chicken wings dry and coat them evenly with the prepared meat rub. Allow the wings to marinate in the refrigerator for at least 2 hours to let the flavors meld.
3. Preheat the grill to medium-high heat.
4. Grill the marinated chicken wings for about 10-12 minutes per side, or until they reach an internal temperature of 165°F (74°C) and have a crispy, charred exterior.
5. Once the wings are cooked, transfer them to a serving platter. Drizzle the herby oil blend over the wings for added freshness and flavor.
6. Finish by spooning atchar over the grilled wings for a tangy and spicy kick.
7. Garnish with additional fresh herbs for a vibrant presentation.

For the herb oil: 

1. In a bowl, combine all the chopped herbs, minced garlic, lemon zest, honey, apple cider vinegar, Benguela Lily Fleur de Sel, and black pepper.
2. Heat the olive oil in a small saucepan until warm but not boiling.
3. Pour the warm olive oil over the herb mixture and stir well to combine.
4. Let the sweet and sour herby oil blend sit for at least 30 minutes to allow the flavors to meld.
5. Before using, give it a good stir to incorporate any settled herbs.
6. Use this delightful sweet and sour herby oil blend for basting or drizzling over your grilled wings for extra burst of flavor.

Kitchen tip: 

If using a charcoal grill, add soaked wood chips to the charcoal for a smoky essence that complements the Benguela Lily Fleur de Sel Afrique. Arrange the wings on the grill with the wing tips facing away from the hottest part. This minimizes direct exposure to intense heat.

Get the Benguela Lily Fleur de Sel HERE.