Peel and chop the garlic finely. Thoroughly wash the spring onion and slice it thinly. Separate the white and green parts. Dice the carrot in small pieces.
Put a heave bottom pot on medium heat and add the olive oil. While the oil is still cold, add the chopped garlic. Stir it continuously and let it turn golden brown (not dark brown otherwise it will turn bitter).
Once the garlic is golden brown add the paprika powder and stir to infuse the oil with it. Leave it into the oil for a minute and your chili-oil is ready.
Transfer three-fourth of the chili-oil into a bowl, reserving one-fourth into the pot. Put the pot back to medium heat and let the pot heat up.
Once the pot is hot, add the chicken wings and place it into a single layer touching the bottom of the pan. Leave it to develop a golden color without moving it. It will take about 2 minutes. Then flip and repeat on the other side as well. Once the chicken wings have developed a golden color on both sides, take them out of the pan. We are not cooking them yet, only bringing some color to it.
The pot remains on medium heat. Add the spring onion whites into the pot (reserve the greens for later). Scratch the bottom of the pot to release the browned bits. It will add a lot of flavour to our broth. If you aren’t able to get off the brown bits, add some splashe of water to help you with it. Sauté for a minute.
Add the diced carrots along with salt and pepper. Stir and cook for about 3 minutes. Adding ingredients step by step, incorporate layers of flavours into our soup.
Add the chicken wings (along with any water that it might have released), and the 2 litres of water. Bring it to a boil.
Simmer and cover with a lid. Let it cook for about 20 minutes (or until the chicken it completely tender).
Once the chicken is cooked, take the pieces out from the pot and let it cool down. Turn the heat to medium now and let it come to a boil.
Once boiling, add the whole grain spaghetti and let it cook according to packet instructions (mine took 8 minutes). Once cooked turn off heat.
Once the chicken is cool enough to handle, shred it with your hands.Remove the bones and if you want to discard the skin, you can do that at this point too.
For serving take a deep bowl and add the spaghetti on the bottom. Pour broth to fill the bowl. Top with some shredded chicken, spring onion greens (reserved earlier) and some chili oil. Serve hot and enjoy!
