A wonderful recipe from Selina Periampillai who has just recently released her cookbook, The Island Kitchen. Below you'll find a recipe for sticky chicken wings
CHICKEN WINGS WITH TOMATOES
MBAWA YA TOMATI, COMOROS & MAYOTTE
These sticky chicken wings are irresistibly good. On the islands, street-side vendors grill them over charcoal, but at home they can be made in a saucepan. I have added smoked paprika to give them an extra hint of smokiness, and although palm oil is traditionally used, here groundnut oil bestows an underlying nutty tone. The combination of paprika and tomatoes gives these chicken wings a lovely crimson-red finish. Pile them onto a platter to share or serve on individual mounds of rice.
PREP: 10 MINS
COOK: 55 MINS
2 tbsp groundnut oil
1 onion, chopped
1 tsp smoked paprika
1kg chicken wings
½ tsp sea salt
½ tsp freshly ground black pepper
1 tsp ground cumin
400g tin chopped tomatoes
1 tsp tomato purée
Pinch of caster sugar
1 spring onion, sliced diagonally, to garnish
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 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.