West African spicy chicken wings

West African spicy chicken wings
Prep time
Cook time

West African cuisine has never been trendier! These super-tasty chicken wings go down a treat.


  • 12 chicken wings
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • 1 tsp smoked chilli flakes
  • 60ml tomato paste
  • ½ cup smooth peanut butter
  • 150ml chicken stock plus 1 cup water
  • 2 tsp fish sauce
  • zest of 2 small limes
  • 2 tbsp lime juice
  • salt and pepper
  • salted peanuts, chopped and toasted
  • 1 large mango, peeled and chopped
  • 60ml spring onion, chopped
  • 2 tbsp red pepper, chopped
  • zest of 1 lime
  • 1 tbsp lime juice
  • 1 tsp honey
  • mint, chopped


  • Preheat the oven to 200°C.
  • Season the chicken wings with salt and pepper, place on a roasting tray and drizzle with 1 tbsp vegetable oil. Bake in the oven until golden brown and crispy.
  • Make the dipping sauce by heating the rest of the oil in a saucepan on medium heat.
  • Add the onion, garlic and chilli. Cook for a few minutes until the onion becomes soft and starts to caramelise.
  • Add the tomato paste, peanut butter and stock. Simmer until the sauce thickens.
  • Add the fish sauce, lime zest and juice. Taste to adjust the seasoning.
  • Toss one third of the sauce with the crispy, cooked chicken wings. Set aside and keep warm.
  • Mix together all the salsa ingredients. Add salt and pepper to taste.
  • Serve the wings with the extra sauce and salsa, sprinkle with chopped, toasted peanuts and garnish with fresh mint.