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Try The Flygerians' recipe for mighty Supermalt wings, then try their ewa agoyin and beef suya. Try more West African recipes.


Mighty Supermalt wings recipe

  • 1½kg chicken wings
    split at the joint
  • 3 tbsp olive oil
  • 1 tbsp Jumbo chicken stock powder
  • 2 tbsp freshly ground black pepper
  • 3 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbsp smoked paprika
  • sesame seeds
    to garnish (optional)
  • spring onions
    chopped, to garnish (optional)

HONEY GLAZE

  • 60g honey
  • ½ scotch bonnet chilli
    finely chopped
  • 120g Original Supermalt
  • 2 garlic cloves
    crushed

Nutrition: PER SERVING (4)

  • kcal565
  • fat34.6g
  • saturates9.2g
  • carbs17.1g
  • sugars15.8g
  • fibre3.3g
  • protein44.6g
  • salt5.8g

Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Toss the chicken wings with the oil, stock powder, pepper, garlic powder, onion powder, paprika and 1 tbsp of salt, making sure the wings are evenly coated.

  • step 2

    Arrange on a baking sheet lined with foil, ensuring they are not overcrowded.

  • step 3

    Bake for 45-50 mins, flipping them halfway, until the wings are golden brown and crispy all over.

  • step 4

    For the glaze, combine the honey, chilli, Supermalt and garlic in a small pan over a medium heat. Bring to a simmer, stirring occasionally, and continue simmering for 5-7 mins or until the sauce thickens slightly – it should have a glossy shine.

  • step 5

    Once the wings are cooked, put them in a large, clean bowl. Pour the glaze over the wings and toss them until evenly coated. Garnish with sesame seeds and spring onions, if you like, and serve the wings hot.

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