Suya Spice Chicken Wings and Tangy Crudite Slaw

Difficulty:

1/5

Ease of Preparation: Easy
Time of Preparation: 1 hour
Yield: 4-6 as an appetizer/snack

Suya, a Nigerian spice mix, is fast becoming our go-to flavoring for chicken, and these wings are sure to make converts of you and your game-day crowd! The salty, fiery wings go down a treat with the cooling crunch of the tangy crudité slaw. These wings are destined to be returning champions, year after year!

Ingredients:

Suya Spice:

Dry roasted peanuts, unsalted (as needed)
2 tablespoons (15 ml) smoked Paprika
½ teaspoon (2.5 ml) ground black pepper
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) bouillon powder
1 teaspoon (5 ml) cayenne pepper
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) onion powder

Tangy Crudité Slaw:

8 stalks of celery
3 large carrots, peeled
1 small head of broccoli
1 small head of cauliflower
4 garlic cloves, minced
3 scallions, finely sliced
¼ cup (60 ml) smooth Dijon mustard
¼ cup (60 ml) grainy Dijon mustard
¼ cup (60 ml) maple syrup
½ cup (120 ml) apple cider vinegar
½ cup (120 ml) olive oil
Salt and pepper

Chicken Wings:

2 pounds (907 g) whole chicken wings
¼ cup (60 ml) chili oil
2 tablespoons (30 ml) smoked paprika
Salt and pepper
Suya Spice

Method:

For the Suya Spice:

In the bowl of a food processor, pulse handfuls of roasted peanuts to a coarse meal, then dust through a fine sieve to produce a fine powder. Continue pulsing and sieving to yield ½ cup (120 ml) of powder. Reserve the peanut pieces for another use (or continue grinding to produce peanut butter…)

Add the paprika, salt, pepper, ginger, bouillon, garlic, and onion powder to the peanut powder and whisk to combine.

Transfer to a spice shaker and reserve for plating. Store in a dry place to prevent clumping.

For the Tangy Crudité Slaw:

Using a food processor fitted with a shredder attachment, grate the carrots, celery, broccoli, and cauliflower.

Transfer to a mixing bowl and add minced garlic and sliced scallions.

In a mason jar, make the dressing by combining the smooth and grainy mustards, maple syrup, vinegar, and oil and shaking vigorously to emulsify.

Add the dressing to the mixed grated vegetables and season with salt and pepper.

Let sit for at 15-20 minutes at room temperature before serving. Cover and refrigerate if not using right away.

For the Chicken Wings:

Preheat an oven to 350 F (175 C). (OPTIONAL: Preheat a grill or grill pan over high heat.)

In a large bowl, coat the wings in chili oil, then season well with salt, pepper, and paprika. Toss to combine.

(OPTIONAL: Grill the seasoned wings for 5-6 minutes until nicely charred, flipping occasionally.)

Transfer to a pan fitted with a grill pack and roast for 25 minutes (longer if skipping the grilling step), until cooked through and the joints are starting to move freely.

Remove from oven, let rest for 5 minutes.