Superbowl Sunday is here and it’s officially wings season. Now do I know anything about American football? NOPE. Do I care about American football? NOPE. Can I name one person who plays American football? Well I think so…something Brady.. buahhahah. I don’t know his team sha but he is a fine piece of human specimen but I digress. Superbowl Sunday for me is just another opportunity to each chicken wings, shikena.
I have several wings recipes on the blog from this Nigerian style recipe, to Jollof wings etc. This one right here is in a league of its on. Imagine the crispiness of deep fried wings without all that oil, like who doesn’t want that?
To achieve the level of crispiness, we will be using baking powder. Yes BAKING POWDER. This Is a trick I picked up from many nights of watching food shows and it has never failed me. To cown it off, we will toss the crispy wings in a sweet and spicy suya sauce! I know you are already licking your fingers.
- 20 split chicken wings
- Salt – to taste
- 1 tspn Black or Cameron pepper
- 2 maggi cubes
- 2 tbspn baking powder
- 1 heaped tbspn suya spice
- 3 tbspn honey (substitute maple syrup)
- 2 tbspn mayonnaise (substitute greek yogurt)
- 2 tbspn lemon juice
- Combine all wings ingredients. Set aside
- Preheat oven to 275F. Line a baking pan with parchment or use a baking wrack. Oil generously.
- Arrange chicken pieces on wrack. Bake for 3omins. Increase heat to 425F and continue to bake until chicken is crispy (30-45 more mins)
- Remove chicken from oven and set aside.
- Combine all sauce ingredients in a medium pot. Place on medium heat and boil until it thickens. Toss in warm wings and coat generously
Serve your delicious wings with a side of something cold like this tangy and sweet Chapman
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