Preheat your oven or prepare to fry:

• -If baking, preheat the oven to 200°C (400°F) and line a baking sheet with foil or parchment paper. Place a wire rack on the sheet.
• -If frying, heat vegetable oil in a deep pan or fryer to 180°C (350°F).

Season the wings:

• -Pat the chicken wings dry with paper towels.
• -In a large bowl, toss the wings with vegetable oil, garlic powder, paprika, cayenne (if using), salt, and black pepper. Ensure all the wings are evenly coated.

Cook the wings:

• -Baking: Arrange the wings in a single layer on the rack and bake for 35-40 minutes, flipping halfway through, until golden and crispy.
• -Frying: Fry the wings in batches for 8-10 minutes, until crispy and fully cooked. Drain on paper towels.

Prepare the Jollof glaze:

• -In a saucepan over medium heat, melt the butter.
• -Add Kwikish Jollof Paste, honey, and lemon juice. Stir well and let it simmer for 5-7 minutes, allowing the flavors to combine and the glaze to thicken slightly.

Coat the wings:

• -Transfer the cooked wings into a large mixing bowl.
• -Pour the warm Jollof glaze over the wings and toss until each piece is generously coated.

Char the wings (optional):

• -Place the glazed wings on a grill or under the broiler for 2-3 minutes to create a slightly charred, smoky finish. Watch carefully to prevent burning.

Serve:

• -Arrange the wings on a plate and serve hot. Pair sides like plantains or yam fries or with your favorite dips, & fresh veggies.

Chef's Tips

• Boost heat: Add chili oil, hot sauce, or extra cayenne to the glaze for a spicy kick.
• Balance flavors: Sweeten with more honey or brighten with extra lime juice.
• Pro trick: Broil wings after glazing for a smoky, caramelized finish.