Angolan flame-grilled chicken wings

In July of this year, I took a trip to Angola, one of the least touristy destinations in the world. This was a superb cultural and culinary trip organised by Roads & Kingdoms, and hosted by the fabulous food writer, historian, and cultural guru who was our guide for the week.

On my first night, we went out to a local restaurant, Churrascaria Nandinhos, renowned for its BBQ'ed chicken. I have lived in the US, and BBQ'ed chicken in the Virginia belt was what I considered the best. Of course, the tender roast chicken at Zuni Cafe in San Francisco was also a standout. But I was not ready at all for what was put in front of me: tender roasted chicken, a massive platter of fries, black beans and a platter of rice. The chicken completely blew me away - it was moist, succulent, and had just the right flavours. Throughout the trip, I craved more from here.

Towards the end of the trip, we were on a beach in the very desolate Namib region. Chef Anselmo Silvestre, one of the country's top chefs, had prepared a dinner table that was a mile long and filled with locally caught and grilled seafood. There were oysters, crab, mussels, shrimp, grilled fish, steak, and a plate of BBQ chicken that was quietly added to the mix. It was a feast, with the fresh flavours of the ocean, grass-fed beef, and more, all cooked in a traditional makeshift fire pit behind the kitchen, overlooking the vast beach.

The memories of the chicken flooded back, rich and flavourful. Upon my return to India, I took the liberty of asking Chef Silvestre if he would share his recipe, and here it is. The dish reminded me of my time in Angola, with its rich history, vibrant culture, and the incredible chefs who fed us so well. This grilled chicken reminds me of wonderful memories, packed with flavour and richness, just like the beauty of this country and its wonderful people. The jar of Jindungo is from chef Ricardo Braga, another master of the art. The sauce is spicy, super spicy, and pairs excellently with the chicken.

For more recipes from Zafar, click here.

Ingredients:

1 cup parsley, minced

7-8 cloves garlic, minced

150 ml light beer

2 tablespoons olive oil

1 teaspoon chilli powder, or to taste

1/2 teaspoon dried or fresh thyme

Juice of 1 lemon or lime

Salt, to taste

10 chicken wings, jointed

1 tablespoon wholegrain Dijon mustard

Mix all the ingredients, except the chicken and mustard, together- tatse for salt and spice and adjust to your liking.

Add the chicken and marinate for at least one hour. I generally like to marinate the chicken overnight.

Heat a charcoal grill or preheat an oven to 375°F.

Add the chicken to the grill in a layer. Grill, layer the chicken, and grill for 3-4 minutes on one side until charred.

To the remaining marinade, add the mustard and mix well. Bring to a simmer in a small pan to reduce the sauce. Baste the chicken with the sauce while it is grilling.

Flip the chicken and baste it with the sauce, ensuring the whole grain mustard is evenly distributed on the wings. Cook for an additional 3-4 minutes, until the wings are crisp and cooked through, pulling apart easily.

For the oven, layer the chicken and roast for 20-25 minutes, basting the meat every 4-5 minutes with the marinade. The chicken should be crisp, and the wings should pull apart easily.

Serve immediately with the traditional jindungo sauce.