Recipe by: Hanatou Abou

Source: Hanatou’s Mum

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


  • 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

Download PDF version here: Hanatou Abou Niger Chicken Wings