1
Ingredients (Marinade) • 1 red onion • 1 leek • 1 small red pepper • 4 to 6 garlic cloves • Ginger • Parsley • 1 tsp of cumin • 1 tsp of coriander • 1 Tbsp of paprika • 1 chicken bouillon cube • Pepper • Salt • A pinch of sugar or 1 tsp of honey • Canola oil Ingredients (Basting sauce) • 1 tsp of paprika • 1/4 tsp of Chili powder or use Chili flakes • Oil • Salt • Pepper Ingredients / Equipment (Other) • 1 piece of coal ( heated on stove) • A cube of butter • 1 small bowl lined with aluminum foil • Cucumber, sliced – can serve on Instructions • Blend all marinade ingredients • Add chicken wings to marinade. Refrigerate and let chicken marinate overnight or few hours. • Remove chicken wings from marinade, place in a large baking tray in a single layer. • Bake in preheated oven for about an hour. • When wings are fully cooked, put then in a pan. Pour the basting sauce on them. Mix well. • In the same pan, put a small bowl lined with aluminum foil. Add a peace of hot coal in the bowl. Then place a cube of butter on TOP of coal. Cover immediately. Let sit for about 10 minutes. The smoke will give the wings a smoky flavor. For extra flavor, my Mom adds some melted butter to the basting sauce instead Niger Chicken Wings Source: Hanatou’s mother Cook: Hanatou Abou Main, inexpensive
