Stew chicken wings
I genuinely believe that no other part of the chicken is juicier than the wings. As early as I can remember, I identified the wings as my top choice when presented with the option to pick a chicken part. My love affair with the wings may have started way back in my childhood, growing up in Dominica. Chicken wings seem to trap all the flavors, and especially when it’s folded. In traditional Dominican cooking, it is common to fold, the tips, the flats, and the drumettes. Folding chicken wings to perfection is very challenging to achieve and master. Once you’re able to do it, you’ll undoubtedly enjoy the delightful flavors of stew wings.
When I was much younger, before our family had our own shop, my mother used to send us to the local shops in the village to purchase chicken wings by the pounds. I remembered buying a pound, two pounds, or three pounds of chicken wings on several occasions from the local shopkeepers.
I would watch as they opened the rectangular boxes from the freezer, weigh that frozen part of the chicken using those iron weights on one side, and the wings on a metal tray on the other until the wings pushed the weight up and gradually came down. It was a happy dance between them.
I’d get really excited because it was an opportunity to get my favorite part of the chicken prepared in my favorite way, stew chicken wings.
I really didn’t care what part of the wings I got, as long as it wasn’t all tips and it was a good portion. Since the tips were the least desirable, the chances of me receiving tips were very high. I preferred the flats because the meat was softer and I’d receive two bones. The higher your ranking in my family, the more wings, you’d receive. Of course, my dad got the most, and me being the baby in my family, meant that my wings supply was minimal. When someone stopped by, I’d pray that they would leave before lunch was served, because, I truly disliked sharing my limited wings supply. My mom was the entertainer type, so of course, everyone’s wings were reduced whenever unexpected guests showed up.
Over the years, I observed my mother as she prepared stew chicken wings, and have done so myself on numerous occasions for my family. I want to share my recipe with you. Enjoy!
Stew chicken wings
- 3 lbs chicken wings folded
- 1 Lemon/lime
- 1 tbsp Black pepper
- 2 tbsp Paprika
- 3 tbsp Turmeric
- 2 tbsp Salt
- 5 cloves Garlic minced
- 1/4 cups Olive oil
- 2 tbsp Brown sugar
- 3 bunch Parsley chopped
- 6 Sprig Thyme
- 5 cups Water
- 2 Seasoning peppers chopped
- 1 Large carrot sliced into large chunks
- 1 Large onion
- 1/4 cup Ketchup
- Wash chicken with lemon or lime.
- Then season with the 2 cloves of garlic, 1 tablespoon of paprika, 2 tablespoons of turmeric, salt, black pepper.
- Heat a medium to large sized pot over medium heat.
- Once heated, then add oil.
- When the oil gets very hot, then you add sugar to the pot.
- Use a wooden spoon to stir sugar for even heat. When all the sugar turns dark brown and starts the caramelizing process, then pour the seasoned chicken into the pot.
- Stir the chicken continuously to create a uniform coverage.
- Add the the water
- Add the carrots, ketchup, thyme, parsley, onion, rest of the garlic, paprika, turmeric, the seasoning peppers
- Cover the pot, make sure the stove is on low to medium heat, and let it simmer 30 minutes or until it comes to the preferred reduction level and the right consistency. The chicken will naturally make it's own water as well.
- Enjoy with your favorite staple