Spicy Sticky Surinamese Chicken Wings
My family loves wings and they love them spicy. Preparing for parties - I’ll never forget - we would always cook up an extra batch of spicy wings to munch on, the day after the feast.
My mum has a variety of marinades and I adapted one of her recipes with a twist of my own, by adding a few sweet notes of honey and sugar. The Pimento (smoked pepper powder) in this marinade gives the wing that smoky flavour. The spice, fruitiness and aromas come from the Madame Jeanette pepper, also known as the Surinamese Yellow. You will find this pepper is widely used in the Surinamese kitchen.
Now I know a lot of you will think “She’s out of her mind!”, maybe even stare dumbfoundedly into blank space or blow steam out of your ears when you read: “add one whole Madame Jeanette pepper”. Bear with me; some Madame Jeanette peppers aren’t that hot. Here's how you find out: when you break a pepper, you can instantly smell how hot it is, because your senses will react. The scent is more pungent and penetrating and immediately you will feel which Surinamese dish fits that exact pepper best. Is this pepper perfect for Brown Beans and Rice, Moksi Alesi or could it even be for Pom? My Madame Jeanette was perfect for spicy Wings.
You should absolutely give these wings a try! This cut of meat is ideal as a big bucket sharing dish with family, a game night with friends, girls’ night to gossip about more than the juicy wings or simply when you crave a saucy snack. Dunk these babies into your favourite dip and enjoy!
>> Need more oven-baked goodness for yourself or parties? Check-out these Crispy Oven-Baked Chicken Strips w/ a Parmesan Panko Breadcrumb. They are easy and super crunchy and crispy!
Spicy Sticky Surinamese Chicken Wings
- Prep: 20 min
- Total: 2 hours (including 1 hour of marinating)
- 6 double chicken wings (makes 12 individual and is a 0,694 gr box from Albert Heijn)
- 2 garlic cloves
- 2 Maggie chicken stock cubes (use 1 cube if you are used to eat less salt)
- 1 Madame Jeannette pepper (deseeded and use to your preference or add ½ tsp of chili/cayenne powder instead)
- 1 tbsp light soy sauce (I’ve used Lee Kum Kee)
- 1 tbsp dark soy sauce (I’ve used Lee Kum Kee)
- 1 tbsp honey
- 1 tsp Pimenton powder
- ½ tsp sugar
- ½ tsp Shaoxing Wine (leave out if you can’t have this for religious/health reasons)
- 3 tbsp peanut/sunflower oil
- 2 tbsp of white vinegar
- 1 litre boiled water
- Wash the chicken wings with vinegar and water.
- Place the washed chicken wings in a squared bowl, skin side up. Pour the boiled water over the skin. You will notice that the skin will tighten. Leave the chicken in the boiled water for 10 minutes. After 10 minutes place the wings on some kitchen towel paper and dry them off.
- In the meantime prepare your marinade. Put the Madame Jeanette pepper (add as much as you like), Maggie cubes (I’ve used 2 cubes, but if you eat less salt add 1 cube) and garlic cloves in a pestle and mortar and beat until it becomes a paste. Scoop the paste into a bowl and add all the other ingredients: both soy sauces, Shaoxing wine, honey, Pimento and sugar. Mix the marinade very well.
- Add the chicken wings and let it marinate for an hour (if you don’t have much time), but preferably for a whole day.
- Preheat the oven. Put the chicken wings (skin side up and arrange them in an even layer row) on a prepared baking sheet. Then bake the wings on 175 C for 20 minutes (turn the wings half way time). Finally, grill for 10 minutes on 200 C. Serve these chicken wings hot, but careful not to burn your fingers!
I love to eat these wings on their own, without a dip or sauce. But feel free to eat them with your own preferred condiments, a (spicy) ketchup or even mayo.
TIP: if you have some leftover marinade store this in the freezer. When you defrost the marinade, you can use it as a flavour enhancer for your stir-fried veggies, rice, brown beans or even some grilled chicken.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!