Ailes de poulet dans une sauce tomate ultra savoureuse

Ingredients

• 1.2 kg Chicken Wings (fresh, skin on)
• 4 tablespoons Vegetable Oil (for frying and sauce)
• 2 medium Onion (peeled and diced)
• 4 cloves Garlic (minced)
• 4 Hot Peppers (e.g., Scotch bonnet or bird's eye, finely chopped)
• 2 tablespoons Fresh Ginger (peeled and grated)
• 4 stalks Green Onions (chopped, reserve some for garnish)
• 3 Bell Pepper (one green, one yellow, one red, cut into strips)
• 3 cans Canned Whole Tomatoes (14‑oz each, crushed by hand or blender)
• 1 can Tomato Puree (14‑oz can of concentrated tomato puree)
• 1 tablespoon All‑Purpose Seasoning (generic all‑purpose spice blend)
• 1 tablespoon Salt
• 1 tablespoon Maggi Seasoning (liquid or powder, adds umami)
• 1 tablespoon Chicken Seasoning (store‑bought chicken spice blend)
• 1 tablespoon Curry Powder
• 1 tablespoon Thint Spice Blend (West African seasoning (if unavailable, use a mix of smoked paprika and cayenne))

Instructions

1. Fry the chicken wings

   Pat the chicken wings dry, season lightly with salt, then heat 2 tablespoons of vegetable oil in a large frying pan over medium‑high heat. Fry the wings, turning occasionally, until golden brown and cooked through, about 12‑15 minutes. Remove and set aside on paper towels.

   Time: PT15M

   Temperature: medium-high heat

2. Prepare the vegetables

   Dice the two medium onions, mince the garlic, finely chop the hot peppers, grate the ginger, slice the bell peppers into strips, and chop the green onions. Set each component in separate bowls.

   Time: PT8M

3. Blend the tomato base

   In a bowl, combine the three cans of whole tomatoes and the can of tomato puree. Blend or crush by hand until smooth. This will be added later to the sauce.

   Time: PT5M

4. Sauté onions

   Add the remaining 2 tablespoons of vegetable oil to a clean saucepan. Heat over medium heat until shimmering, then add the diced onions. Stir and fry for about 2 minutes until translucent.

   Time: PT2M

   Temperature: medium

5. Add tomato puree

   Stir in the 1 can of tomato puree (concentrated) and cook for another 2 minutes, allowing the raw flavor to evaporate.

   Time: PT2M

   Temperature: medium

6. Introduce spices

   Add 1 tablespoon each of curry powder and Thint spice blend. Mix well and cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: medium

7. Simmer the tomato sauce

   Pour the blended tomato base into the saucepan, stir to combine, then cover and let simmer on medium heat for 20‑25 minutes, stirring occasionally.

   Time: PT22M

   Temperature: medium

8. Add chicken and vegetables

   Uncover the sauce, add the fried chicken wings, sliced bell peppers, and the chopped green onions. Sprinkle the remaining spices: all‑purpose seasoning, salt, Maggi, chicken seasoning, and a pinch more Thint if desired. Stir gently.

   Time: PT3M

9. Final simmer

   Cover the saucepan again and simmer on low heat for 10‑15 minutes until the peppers are tender and the flavors meld.

   Time: PT12M

   Temperature: low

10. Serve

    Remove from heat, give a final stir, and serve hot with rice, boiled manioc, potatoes, or any starch of your choice.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken drumettes, boneless chicken thighs
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Onion: shallots
• Instead of Garlic: garlic paste
• Instead of Hot Peppers: jalapeño, serrano
• Instead of Fresh Ginger: ground ginger (½ tsp)
• Instead of Green Onions: chives
• Instead of Bell Pepper: any color bell peppers
• Instead of Canned Whole Tomatoes: canned diced tomatoes
• Instead of Tomato Puree: tomato sauce
• Instead of All‑Purpose Seasoning: seasoned salt
• Instead of Salt: sea salt
• Instead of Maggi Seasoning: soy sauce (½ tbsp)
• Instead of Chicken Seasoning: paprika + garlic powder
• Instead of Curry Powder: ground cumin + turmeric
• Instead of Thint Spice Blend: smoked paprika + cayenne

Equipment Needed

• Large Frying Pan or Deep Fryer
• Saucepan
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Wooden Spoon or Spatula
• Can Opener
• Lid for Saucepan
• Blender or Hand‑Held Immersion Blender (optional)
• Serving Bowl (optional)

Critical Steps — Do Not Skip

• Fry the chicken wings until golden and fully cooked.
• Simmer the tomato base for at least 20 minutes to develop depth.
• Final low‑heat simmer after adding wings and peppers ensures the sauce coats everything evenly.

Chef Tips from the Video

• For extra depth, roast the garlic and onions before adding them to the saucepan.
• Add a teaspoon of smoked paprika with the curry for a subtle smoky flavor.
• If you prefer a smoother sauce, blend the entire mixture after the first 20‑minute simmer.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato sauce base can be prepared up to 2 days ahead and refrigerated.
• Fried chicken wings can be cooked ahead and reheated in the sauce just before serving.

Frequently Asked Questions