Ingredients
- 500 grams of chicken wings
- 1 Lime
- Ginger powder
- Garlic powder
- Cayenne pepper
- Onion powder
- Smoked paprika
- Aromat Seasoning
- 2 - 3 tbsp of any type of oil
- Crushed peanuts for Garnish (Optional)
Deep Fried Plantain
- Ripe Plantains
- Oil for frying
- Pinch of salt (if you prefer)
Method
- Cut the lime in half and squeeze over the chicken wings. Cover and refrigerate for 30 minutes (you can skip this process if you don't have the time).
- In a separate bowl, mix 3 tbsp ginger, 2 tbsp garlic, 2 tbsp cayenne pepper, 1 tbsp smoked paprika, 1 tbsp Aromat seasoning and a pinch of salt. Mix all together and set aside.
- Take out your chicken wings and pat dry with paper towel.
- Add 2 - 3 tbsp of oil oil of your choice. Add 3 - 4 tbsp of your homemade suya spice (I would add a bit more than that for more depth of flavour). Rub the oil and dry spices in until the chicken wings are well coated.
- Cover and refrigerate overnight or for a minimum of 2 hours.
- Preheat oven at 180⁰C fan forced. Place chicken in a greased roasting pan. Roast for 18 - 20 minutes, depending on the appliance.
- Turn wings after 10 minutes and roast for another 8 - 10 minutes or until chicken is thoroughly cooked.
Deep Fried Plantain
- Set your deep fat fryer to 170⁰C.
- Slice or dice up your riped plantain into a bowl or tray. Sprinkle a pinch of salt on it (if you prefer).
- Ensure your oil is heated up to 170⁰C before adding plantain to it.
- Turn Plantain every 2 - 3 minutes to allow both sides to cook through and for an even golden brown colour. Total cooking time is between 6 - 7 minutes.
- Take them out of the fryer and place them on a paper towel to cool.
- Serve up your fried Plantain with Suya spice wings, topped with crushed peanuts (if you're not allergic to it).
