Oh, I just can’t wait to eat wings! You’ll love these spicy chicken wings with African flavors – inspired by The Lion King!
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I Just Can’t Wait To Be King is a song from the animated movie and musical The Lion King. Simba, the young son of the Mufasa, King of the Pride Lands, boasts to his friend Nala about how it will be when HE is king.
Let every creature go for broke and sing
Let’s hear it in the herd and on the wing
It’s gonna be King Simba’s finest flingOh, I just can’t wait to be king!
A hornbill named Zazu (memorably voiced by Rowan Atkinson in the Disney animated version) attempts to keep Simba in his place, with not a lot of success. Simba’s uncle Scar (who also covets the throne) tricks Simba into going to the elephant graveyard, where he finds a huge scary heap of bones. Which leads me nicely onto eating chicken wings…
Our first wing recipe (Shuffle Off To Buffalo Wings) was one of our first posts, so I thought it was about time for another. And luckily, I *love* wings. I really CAN’T wait to eat them! Just with the first recipe, I prefer to bake my wings, but instead of a buffalo sauce, these wings are given a touch of African flavor from Harissa, a spicy paste that typically includes roasted red peppers, hot chili peppers, paprika, garlic paste, coriander seed, saffron, and more. For this recipe I actually used a Harissa spice blend rather than a paste, but if you only had the paste it would still work well!
To prepare the wings, whisk together lemon juice, harissa spice blend, garlic paste, cumin, paprika and salt. Prepare the wings using some sharp kitchen shears to cut off (and discard) the tips. Then bend the remaining wing in the opposite direction to expose the joint, and cut along that area to divide the two parts. Add the prepared wings to the spice mix, stir well, then cover and leave to marinate in the fridge for at least two hours.
Place the wings on a wire rack over a baking sheet, season with salt, then roast in a preheated oven for 25-30 minutes or until cooked through.
A plain yogurt or sour cream dip makes a nice condiment for serving these wings – just mix in some freshly chopped cilantro and you’re ready to eat wings!
- 1.5 lb chicken wings, prepared
- 2 tbs lemon juice
- 2 tsp harissa spice blend
- 1 tsp garlic paste
- 1 tsp cumin
- 1 tsp paprika
for the dip
- Plain yogurt, Greek yogurt or sour cream
- Chopped fresh cilantro leaves
- To prepare the wings, whisk together the lemon juice, harissa spice blend, garlic paste, cumin, paprika and salt. Add the prepared wings to the spice mix, stir well, then cover and leave to marinate in the fridge for at least two hours.
- Preheat the oven to 400F.
- Place the wings on a wire rack over a baking sheet, season with salt, then roast for 25-30 minutes or until cooked through.
- To make the dip, combine the yogurt or sour cream with the cilantro and serve.