Bahian cuisine is influenced by indigenous flavors, African traditions, and Portuguese cuisine. These colorful wings are wrapped in a luscious spicy-tomato-and-coconut sauce that relies on the combination of vegetables, fruits, and spices to impart an incredible flavor. The recipe makes a large quantity of wings that are fit for a celebration. From the new book, Eating from Our Roots.
- Begin by placing the chicken wings in a large bowl. Squeeze lime and lemon juice over the chicken and vigorously massage. Pour vinegar over the chicken mixture, and use the lemons and limes like scrub brushes to rub the wings. Discard the citrus and vinegar and pat the chicken dry. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- In a large mixing bowl, combine the wings with the oil, garlic, salt, and pepper. Place the wings on the sheet pan. Bake for 40 to 45 minutes until the skin is browned and crispy.
- Meanwhile, prepare the sauce: In a medium saucepan over medium heat, heat the oil. Add the onion, garlic, ginger, and peppers. Sauté for 6 to 7 minutes, stirring frequently, until the onions are translucent and soft. Add the paprika, cumin, tomatoes, coconut cream, and 1. cups of water, and simmer for 30 minutes, until the sauce has thickened and reduced. Season with salt and pepper.
- To serve, arrange the chicken wings on a serving platter. Pour the sauce over the wings and top with the chopped cilantro. Serve as an appetizer or with rice as an entree.