Spicy hot, these chicken wings were tasty, filled with salty, sweet and aromatic spices.
Smelled like berbere but tasted like curry, they were detox-approved and fairly healthy!
1.5 lb chicken wings
1 tsp salt
1 tsp berbere
1/2 tsp garlic powder
1/2 tsp celery seeds
Add salt, berbere, garlic powder and celery seeds to the chicken wings, mix well
Let the chicken wings marinate for at least 4 hours, the longer the better
When ready, preheat oven to 410F
Lay chicken wings, skin side down on a rack (not directly on the pan), and bake for 8 mins
Flip chicken wings over, skin side up, and bake for another 3 mins
Brush maple syrup directly on the chicken wings’ skin (the up side, skin side only)
Change the oven setting to broil at highest heat for 2 mins
We stumbled into Lost Lake Cafe at Capitol Hill since One World Cafe at Seattle Central was closed.
The place was packed with people — hoping it was a good sign for a happening restaurant, and it certainly had a traditional diner/lounge feel.
The menu was big with breakfasts, sandwiches, soups, salads and burgers.
I made a healthy choice for lunch and decided against trying their famous chicken fried steak and fried chicken, and opted for vegetarian reuben with onion wings, and DH went for their Cuban sandwich.
I enjoyed my veggie reuben with Portobello mushrooms, zucchini, onions, red pepper and tomatoes.
The rye bread was nicely toasted and the vegetables were managed really well; many vegetarian sandwich tended to be watery because of the water from cooked vegetables, but this sandwich remained dry which was great!
I was not a fan of the onion ring mostly because of the batter, it wasn’t very light and a little bland.
DH’s Cuban had an interesting out-of-place fragrant that was uncommon for Cuban sandwich.
Meat was tender enough and bread was soft with crisp outer layer.
The food was ok with no-frail.