Chicken Wings

Spicy West-African Chicken Wings

  1. For those days when you just want a quick fix, these delicious spicy wings will do the magic. With the beautiful flavours of Cameroon peppers and fresh red palm oil, you do not need to marinade these chicken wings at all. I cooked these on a Sunday after church for I and my sister, it was pretty quick and easy, and we both loved it.

Note: Cameroon pepper as known in most West African countries is a yellow “Fatalii” chilli pepper that is highly cultivated in Cameroon (hence the name) and minimal amounts are also cultivated in other African countries. It is mostly sold in African markets/shops in its dried state which retains its flavour and shelf life. It can easily be mistaken for the Habanero pepper or yellow scotch bonnet pepper, but for a more detail description click here. I get mine from Foodace Spices, click here to buy.


  • 6 Chicken wings (Cleaned)
  • 1 Tbsp Palm oil
  • 1 Tsp Dried Cameroon pepper flakes
  • 1 Purple Onion (Quartered)
  • 1 Maggi cube
  • Salt to taste


  • Preheat oven to 180 degrees and toss all ingredients into a baking pan.
  • Mix it altogether making sure every piece of chicken is coated with the palm oil and seasonings.
  • Place the pan inside the oven and bake for 30 minutes until the chickens are fully cooked with a rich golden red colour.
  • Remove from the oven and serve hot.

We ate these with some leftover Banga (Palm Fruit) Rice (Recipe coming soon) and Moi Moi (Bean Pudding; Click here for recipe). So delicious.

Enjoy xx.

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