Nigerian Suya Chicken Wings

Originating with the Hausa people of Northern Nigeria, Suya (derived from Hausa word for "to fry" or "grill") is one of the most beloved street foods in Nigeria. Meat (chicken, beef or lamb/goat) is sliced, coated with a complex peanut-based spice blend known as yaji or suya pepper before skewered and grilled over open charcoal flames. Traditionally suya is served with raw onions, tomatoes, cucumbers and/or cabbages as a cooling component to the spicy flavour of the spice blend. But you can serve them with coleslaw, fries, rice or plantains. You can easily find suya pepper/yaji in African grocery stores, online, or simply make your own at home with the recipe I am sharing below. If 3 tablespoons of cayenne pepper is too spicy for you, replace 1 tablespoon with sweet paprika powder. The spice blend is great for roasting vegetables or mixed with oil or yoghurt as a dip. It is an incredible condiment to use on really anything that needs a little extra spicy kick.

Suya Spice Blend / Yaji	Chicken Wings
70 g Unsalted roasted peanuts 3 tbsp Cayenne pepper 1 tbsp Smoked paprika powder 1 tbsp Garlic powder 1 tbsp Onion powder 2 tsp White pepper 1 tsp Ground ginger 1/3 tsp Ground cloves 1 tsp Chicken bouillon powder 1 tsp Sea salt	4 tbsp Roasted peanut oil Sea salt to taste 1.5 kg Chicken wings without tips, halved at joints 1-2 Red onions, peeled and sliced Cherry tomatoes, halved 1 tsp Finely chopped flat parsley

For spice blend, add the roasted peanuts to a food processor and pulse until coarsely ground. Transfer to a bowl and combine the rest of the ingredients. Use a spoon to stir until evenly blended. Use it immediately or transfer to an airtight container and in a cool, dry place for up to 1 month.
Stir together roasted peanut oil, salt if using, and suya blend, reserving 2 tablespoons for sprinkle, in a large, shallow dish. Add chicken wings and coat with suya blend mixture. Cover and refrigerate 3 hours or up to 24 hours.
Preheat the oven to 200C/400F. Line a large baking tray with an aluminium foil. Place an oven rack on a baking tray and grease it with oil to prevent the wings from sticking.
Arrange the marinated chicken wings on the rack and bake for 20-22 minutes, flipping halfway through. Remove chicken from oven. Sprinkle evenly with reserved suya blend and parsley. Serve with red onion wedges or rings and sliced tomatoes.

7 comments:

DeniseinVA 23/2/26 13:09: Looks delicious Angie :)
Tom 23/2/26 13:55: ...Angie, it sounds like everyone loves chicken wings, I sure do.
David M. Gascoigne, 23/2/26 13:58: Many years ago I spent time in Nigeria. This makes me wish for their food tastes.
Lori 23/2/26 15:01: Thank you for this, it sounds amazing. Love the quote.
My name is Erika. 23/2/26 15:02: This sounds tasty. I've never had Nigerian food before, but if this is any example of it, I think I'd like it.
Lola Martínez 23/2/26 15:20: Muy buenas estas alitas, se ven crujientes y bien acompañadas con algunas de tus propuestas, son un plato exquisito. Ya sabes que yo reduciré el picante.
DEZMOND 23/2/26 15:25: Nom on the little yellow cherry tomatoes, we ahve them in Lidl, but it is not close to my house, sadly, so I do not go often, but I will go later this week as they have a veggie week with vegetarian wursts which I haven't seen there in like years.