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Suya wings

Suya wings

30 small chicken wings
3/4 cup Suya spice
1 tablespoon ginger, grated
1 tablespoon garlic
1 tablespoon peanut powder
3 tablespoons canola oil
2 tablespoons water
1/2 maggi cube
1 tablespoon cayenne pepper (Optional)

Wash you wings and cut them into drummettes and wingette.

Put chicken wings in bowl, Mix all the ingredients together. Salt to taste and allow to marinate for at least 2 hours.

Preheat your oven to 375 F.
Arrange your wings on a lined baking tray.
Bake at 375 F for 30/40 minutes.

Take out of the oven and serve with onion and Suya spice.

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2 lbs chicken wings

4 tablespoons olive oil

4 tablespoons of butter

2-3 heaping tablespoon of garlic

3 heaping tablespoons of chopped parsley

½ teaspoon salt

½ cup of grated Parmesan cheese

Add salt and pepper to the wings and put it on a baking sheet. Put them in the refrigerator for 1-2 hours

Preheat oven to 425 degrees place baking sheet in oven and bake for 20-25 minutes then flip and bake for another 20-25 minutes or until brown and crispy.

In a small saucepan add olive oil and butter, let it melt then add garlic and cook on med 3 minutes. Pour in a large bowl add salt and 2 tablespoons parsley.

Remove wings from oven and place in a bowl. Toss until coated, place on a serving platter.

Sprinkle with Parmesan cheese and remaining parsley.


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Buttermilk Fried Chicken 

2 small chickens

3 cups buttermilk

1 teaspoon cinnamon

1 tablespoon salt

4 teaspoon garlic

1 tablespoon crushed peppercorns

2 tablespoons sea salt

2 tablespoons paprika

1 tablespoon ginger

Butterfly chicken by placing breast-side down and using a very sharp knife or kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over press gently to flatten it until you hear a nice crack.

Add buttermilk, 1 teaspoon cinnamon and 1 tablespoon salt in a large freezer bag. Refrigerate for 6 hours minimum or up to two days.

Remove chicken from marinade, rinse off the buttermilk and place on a rack so excess can drip off.  Place chicken in roasting pan and  add 4 teaspoon garlic, 1 tablespoon crushed peppercorns, 2 tablespoons sea salt, 2 tablespoons paprika and 1 tablespoon ginger.

Roast for 30 minutes at 350 degrees F.

Fried until golden.

Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces.

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Honey garlic chicken wings

Honey garlic chicken wings

50 Split Chicken Wings
1/4 cup flour
1 tablespoon cornstarch
2 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Refrigerate coated wings for 15 to 30 minutes.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes.

1/2 cup honey
4 tablespoons soy sauce
4 large garlic cloves , crushed
1 tablespoon ginger
1/3 cup water

Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 5 minutes or until reduced by half.

Take wings from the fryer, toss with sauce and return to the oven for 10 minutes, turning after 5 minutes.

Serve hot.

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Baked guineafowl with tomato sauce

Baked guineafowl with tomato sauce

1 guineafowl

2 large garlic cloves

1 tablespoon ginger

1 Teaspoon of Black Pepper

1 onion

1 Bouillon cube

Salt to taste

2 cups water

Cook for 45 min and water if necessary

Let cool down,  remove the meat and put on a baking sheet

Bake at 350 F for 15 mins

Heat the stock and add

1 tablespoon tomato paste

1/2 cup tomato

2 tablespoon olive oil

1 tablespoon garlic

1/2 tablespoon parsley

1 tablespoon cayenne pepper

when the water evaporate cover the meat with the mixture

Bake at 350 F another for 15 mins

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