Crispy Senegalese Yassa Chicken Wings with Onion Marmalade
These Crispy Senegalese Yassa Chicken Wings, marinated in a zesty blend of citrus and spices, are paired with a sweet onion marmalade for a perfect combination of bold flavors.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken Wings
- 1
Combine Marinade
In a bowl, combine lemon juice, olive oil, garlic, mustard, cayenne pepper, salt, and pepper.
- 2
Coat Wings
Add the chicken wings, ensuring they're well coated.
- 3
Refrigerate
Cover and refrigerate for at least 1 hour, ideally overnight.
Tip: Ensure chicken is refrigerated as it marinates to prevent spoilage.
Preparing the Yassa Marinade
- 1
Mix Ingredients
Mix sliced onions with vinegar, soy sauce, and sugar.
- 2
Marinate Onions
Set aside for marinating while you prepare the marmalade.
Tip: Slicing onions thinly helps them caramelize faster.
How to Make Crispy Senegalese Yassa Chicken Wings with Onion Marmalade
Total time: 2 h 20 min · Yields 4 servings
- 1
Roast Chicken Wings
Preheat oven to 400°F (200°C) and roast marinated wings for 25-30 minutes until crispy.
- 2
Caramelize Onions
In a skillet, cook onions with butter over medium heat until soft and golden, about 20 minutes.
- 3
Simmer Marmalade
Add honey to caramelized onions and cook for an additional 5 minutes until sticky.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can marinate the chicken the night before and prepare the onion marmalade a day ahead.
How can I make this dish less spicy?
Reduce the amount of cayenne pepper in the marinade.
What can I use instead of Dijon mustard?
Whole grain mustard or yellow mustard can be used as substitutes.
Are there gluten-free options for the soy sauce?
Yes, you can use tamari or a gluten-free soy sauce alternative.
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