# Winged Migration

Berbere-Rubbed Chicken Wings Braised in Spiced Tomato Stew Over Millet

Tonight, we're taking chicken wings on a flavor journey from Ethiopia to your dinner table, think sticky, spicy, and gloriously messy, but with a fork. You'll learn the magic of blooming spices and why African stews are the original comfort food innovators.

- Serves: 4
- Cook time: 1 hour 10 minutes
- Cuisine: African
- Meal: Dinner
- Dietary: Gluten-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/berbere-rubbed-chicken-wings-braised-in-spiced-tomato-stew-over-millet-38cd69a9
- Image: /api/recipes/image-file?pathname=recipes%2F38cd69a9-8061-4243-8ca3-cef30add984b-1792942553439.png

## Ingredients

- 2.5 lb chicken wings, whole or separated
- 2 tbsp berbere spice blend
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 3 tbsp vegetable oil
- 1 cup yellow onion, diced small
- 4 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1 tsp smoked paprika
- 1 (14.5 oz) can fire-roasted diced tomatoes, canned
- 1.5 cups chicken broth
- 3 cups collard greens, stemmed and chopped
- 1 cup millet, uncooked
- 2 cups water
- 2 tbsp unsalted butter
- 1 tbsp lemon juice, freshly squeezed
- 1/4 cup cilantro leaves, roughly chopped

## Instructions

1. In a large bowl, toss the chicken wings with berbere spice, salt, and black pepper until well coated.
2. Heat 2 tablespoons of vegetable oil in a Dutch oven or large heavy pot over medium-high heat. Add half the wings and sear until browned on both sides, about 4 minutes per side. Transfer to a plate and repeat with remaining wings. (Herb says: Searing = flavor. The brown bits left in the pot are flavor gold, don't clean them out!)
3. Reduce heat to medium. Add remaining tablespoon of oil and the diced onion. Cook, stirring often, until soft and golden, about 6 minutes.
4. Add garlic, ginger, and smoked paprika. Sauté for 1 minute, just until fragrant. (Herb says: This is how you bloom spices, heat + fat = max aroma.)
5. Pour in the fire-roasted tomatoes (with their juice) and scrape up any browned bits from the bottom of the pot.
6. Return the chicken wings to the pot. Add chicken broth. Stir to coat everything, then bring to a gentle simmer.
7. Cover and cook for 30 minutes, stirring once or twice. Uncover, add collard greens, and simmer another 10 minutes until greens are wilted and wings are tender. (Herb says: Adding greens later keeps them vibrant, not mushy.)
8. While the stew braises, combine millet, water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
9. Fluff millet with a fork and stir in the butter.
10. Stir lemon juice into the stew. Taste and adjust seasoning if needed. (Herb says: That bright hit of acid at the end? It wakes up all the flavors.)
11. To serve, spoon millet into bowls, ladle the saucy wings and stew over top, and shower with fresh cilantro.