KOREAN BBQ CHICKEN WINGS WITH SPICY SUYA RUB

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How have I never made chicken on this blog?? Let’s fix that real quick…

For today’s post, I decided to play around with Korean BBQ wings. Now I’ve never attempted any Asian recipes before, nor have I ever tried to make chicken wings. Lucky for me, Google is my friend. A quick search and I discovered Irvin Lin’s Eat the Love blog. His recipe for Korean BBQ wings looked straightforward enough, so I thought I’d take a crack at it.

It. Was. Awesome.

Supper easy to follow and really tasty.

Now I wouldn’t be me if I didn’t try to switch things up a bit. I’m Nigerian. I like chicken. I like barbeque. When I think of chicken and barbeque, I think of suya. Bam!

Using Irvin’s recipe, I prepared Korean style BBQ wings with a spicy suya pepper rub. I mean, just the smell in my kitchen alone, I actually contemplated bottling the scent to spray only when I have guests over. Don’t judge.

Try out Irvin’s recipe on his blog, making the below changes for the suya rub.

 

**NB: check that your spices for the suya pepper have not lost their potency with a quick whiff and taste. Stale spices = stale suya = ew.

 

 

Ingredients for Suya Rub

 

Suya Pepper

3 tablespoons ground peanuts, roasted

1.5 tablespoons cayenne pepper (use less if you don’t want it too spicy)

1 tablespoon salt (optional for this recipe as marinade contains plenty of soy sauce)

½ tablespoon paprika

1 teaspoon ginger powder

1 teaspoon onion powder

1 teaspoon garlic powder

 

Finish

Reserved marinade

Oil, as needed

 

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Directions

 

  1. In a bowl combine ground peanuts, cayenne pepper, salt (if using), paprika, ginger, onion and garlic powders to make suya pepper.
  2. Mix 2-3 tablespoons of suya pepper with reserved marinade (the more suya pepper you mix, the spicier the rub). Puree the rub mix in a food processer until smooth. IMG_6333
  3. Put a small portion of oil in a saucepan (just enough to lightly coat) and place over medium heat. Add marinade and cook for about 2-3 minutes, stirring to prevent from burning. The marinade will darkened and thicken. Check seasoning and add more suya pepper if needed.
  4. Using a pasty/basting brush (ideally), spread rub over cooked BBQ chicken.
  5. Serve with a sprinkle of suya pepper, and if you want to go full Naija, add some sliced red onions, too 🙂

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