Bahian cuisine is influenced by indigenous flavors, African traditions and Portuguese cuisine. These colorful wings are wrapped in a delicious spicy tomato and coconut sauce based on the combination of vegetables, fruits and spices to give them incredible flavor. The recipe gives a large batch of wings, suitable for a celebration. From the new book Eat from our roots.
First, place the chicken wings in a large bowl. Squeeze the lime and lemon juice over the chicken and massage vigorously. Pour vinegar over the chicken mixture and rub the wings with lemons and limes like brushes. Discard the citrus fruits and vinegar and pat the chicken dry. Preheat the oven to 400°F. Line a tray with baking paper.
In a large mixing bowl, toss the wings with the oil, garlic, salt, and pepper. Place the wings on the sheet. Bake for 40 to 45 minutes until skin is browned and crispy.
Meanwhile, prepare the sauce: Heat the oil in a medium saucepan over medium-high heat. Add onion, garlic, ginger and paprika. Sauté, stirring frequently, until onions are translucent and soft, 6 to 7 minutes. Add the peppers, cumin, tomatoes, coconut cream, and 1.5 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 a starter or with rice as a main course.