Finger Licking Suyalised Chicken Wings

Suyalised Chicken Wings

The other day, I made this simple and easy yet finger licking delicious chicken wings which my family enjoyed very much during this lockdown.

It was very simple, using some Suya Spice blend, Aftrad Village Kitchen 10 Spice blend, lemon juice, salt and of course some chicken wings, I created the most delicious finger licking chicken. I served it up with some suyalised sauteed bell peppers and some oven fried potato chips, although fried yams would have been perfect. The whole meal was just so delicious, my 3 years old savoured every bite.

I just couldn’t keep this recipe to myself so here it is below. Also find the video how to on the Youtube Channel.


For Suyalised Chicken Wings:

  1. 2 Kg Chicken Wings
  2. 2 Tsp Aftrad Village Kitchen’s 10 Spice Blend
  3. 4 Tsp Suya Spice Blend plus extras for basting
  4. 1 Tsp Sea Salt
  5. 1 Lemon Juice
  6. 2 Tbsp Oil for basting

For Suyalised Sauteed Bell Peppers:

  1. 1/2 Yellow Bell Pepper
  2. 1/2 Red Bell Pepper
  3. 1/2 Green Bell Pepper
  4. 1 Medium White Onion
  5. 1 Tsp Suya Pepper
  6. 1 Tsp Ghee (or any oil of choice)
  7. Salt to Taste


For Suyalised Chicken Wings:

  1. Clean chicken by removing excess hair and cut wingtips.
  2. Squeeze in the lemon juice and add in the salt, 10 spice blend, and suya spice. Cover it and let it marinate for a couple of hours or overnight preferably.
  3. When ready to cook, remove from the fridge and let it come to room temperature. Place chicken in an oven tray lined with aluminum foil or parchment paper.
  4. Preheat oven of 200 degrees Celsius. Bake till it’s brown all around. Midway during baking, baste the chicken with more suya spice mixed with oil. Or simply sprinkle the suya spice on the chicken.
  5. Enjoy warm whilst warm or served it up with this sauteed bell peppers

For Suyalised Sauteed Bell Peppers:

  1. Heat up the Ghee and add in the onions. Let it sit for about a minute for it to get charred. Then toss or stir it.
  2. Now add in the bell pepper, suya spice and salt.
  3. Toss until well and evenly coated. Once well coated, take it off the heat to retain some crunchiness to the veggies.
  4. Serve it up with your suyalised chicken wings.
  5. Salt to Taste