The Flygerians’ mighty Supermalt wings

There is nothing like a Supermalt – this malty non-alcoholic sensational drink has earned its rightful place in the high ranks of all great Nigerian households. Its combined sweetness and maltiness is the reason for it cementing its firm place at every Nigerian social gathering. 

Nigerian culture is so diverse and when we cater, we seek to cater to all, so this showstopper dish is bound to have everybody from all walks of life wanting more. These wings were inspired by our Mama (Grandma), as Supermalt was one of her favourite drinks – we would dance around the kitchen from the age of nine until well into our early 20s, cooking up a storm and always drinking Supermalt.

Ingredients

• 1.5 kg chicken wings, split at the joint (no chewing tips round here, tips discarded please)
• 3tbs olive oil
• 1tbs Jumbo chicken stock powder
• 1tbs salt
• 2 tbs freshly ground black pepper
• 3tsp garlic powder
• 1tsp onion powder
• 3 tbs smoked paprika
• Sesame seeds and chopped spring onions, to garnish (optional)

Honey glaze

• 60 g organic honey
• ½ Scotch bonnet chilli, finely chopped
• 120g Original Supermalt
• 2 garlic cloves, crushed

Serves 3-4 Fly people

Method

Preparation is key
Preheat the oven to 200ºC/400ºF/Gas 6.

Toss the chicken wings with the olive oil, chicken stock powder, salt, black pepper, garlic powder, onion powder and smoked paprika, making sure the wings are evenly coated.

It’s time to get these bad boys cooking 
Arrange the wings on a baking sheet lined with foil, making sure they are not overcrowded.

Bake in the preheated oven for 45-50 minutes, or until the wings are golden brown and crispy all over, flipping them halfway through the cooking time.

Make that glaze
In a small saucepan over a medium heat, combine the honey, chopped Scotch bonnet, Supermalt and garlic. Bring the mixture to a simmer, stirring occasionally, and continue simmering for 5–7 minutes, or until the sauce thickens slightly – it should have a glossy shine to it.

Once the wings are done baking, put them in a large clean bowl. Pour the beautiful Supermalt glaze over the wings and toss them until evenly coated.

Let’s chop!
Who doesn’t like a little aesthetic and cute presentation? Garnish with sesame seeds and spring onions, if liked, and serve the wings hot.

Note: If you are not a fan of heat you can leave out the Scotch bonnet.

Taken from The Flygerians Cookbook by Jess and Jo Edun, published by Ryland Peters & Small (£22). Read the review here

Photography by Clare Winfield © Ryland Peters & Small