KOREAN BBQ CHICKEN WINGS WITH SPICY SUYA RUB
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
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
Oil, as needed
- In a bowl combine ground peanuts, cayenne pepper, salt (if using), paprika, ginger, onion and garlic powders to make suya pepper.
- 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.
- 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.
- Using a pasty/basting brush (ideally), spread rub over cooked BBQ chicken.
- Serve with a sprinkle of suya pepper, and if you want to go full Naija, add some sliced red onions, too 🙂