CRISPY PEPPER CHICKEN WINGS

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The secret to delicious, succulent, crispy pepper chicken wings is to season the chicken wings with just the right amount of local spices, honey/brown sugar, oil, and marinate in the refrigerator for at least 12 hours. Today, I'm sharing my special recipe for the best crispy baked pepper chicken wings, Nigerian style, of course. 

  • 2 lbs chicken wings 
  • 2 tbsp olive oil 
  • 2 tsp brown sugar or raw honey (optional)
  • 2 tsp suya pepper
  • 1 tsp nigerian peppersoup spice (trust me on this)
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 maggi seasoning cube
  • 1 tsp thyme
  • 1 tsp curry
  • 1 tsp dried basil leaves
  • 1-2 tsp crushed red pepper flakes 
  • 1 habanero pepper (optional)
  • 1/2 small-sized red onion (finely chopped)
  • 1 small-sized tomato (finely chopped)

  1. If the chicken wings you bought aren't pre-cut into wingettes and drumettes, cut them through the joint. Be careful.
  2. Place chicken wings in a bowl and clean thoroughly with vinegar or lemon water, and then rinse with water. Place in a strainer to remove excess water. Place wings back into bowl. Don't forget to disinfect items used / including sink, counter, etc. 
  3. Add olive oil and brown sugar or raw honey and toss the chicken wings until completely covered. Add all the spices and toss around again until completely coated. Mix in the chopped onions and tomatoes. You can also add habanero pepper, if desired. 
  4. Allow chicken wings to marinate in the refrigerator overnight or for at least 12 hours.
  5. After at least 12 hours, remove from refrigerator, preheat the oven to 425F, and line a baking pan with parchment paper or foil.
  6. Place marinated chicken wings in baking pan, arrange side by side.
  7. Bake in oven for 45 minutes or until golden brown and crispy (after about half way through, turn the chicken wings around; continue to turn until golden brown on both sides).
  8. Enjoy! :)


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