Spicy Oven-Baked Chicken Thighs and Wings African Style

Ingredients

• 1.5 kg Chicken thighs and wings (Mix of thighs and wings, skin included)
• 1 piece Onion (Large, sliced into rings)
• 1 tablespoon Smoked paprika powder
• 1 tablespoon Hot chili powder
• 0.5 tablespoon Curry powder
• 2 tablespoons Bouillon seasoning (Cube or powder type)
• 1 tablespoon Salt
• 1.5 tablespoon Vegetable oil (e.g., sunflower or rapeseed oil)
• 1 tablespoon "die" spice (powder or granules) (Can be replaced by any aromatic spice of your choice)

Instructions

1. Washing and preparing the chicken

   Rinse the chicken thighs and wings under cold water, then pat them dry with paper towels. Place the pieces in a large bowl and add the onion rings on top.

   Time: PT5M

2. Seasoning

   Add the "die" spice, smoked paprika, chili powder, curry, bouillon seasoning, salt and vegetable oil. Mix thoroughly to coat each piece of chicken and each onion ring.

   Time: PT5M

3. Marination (optional)

   Cover the bowl with plastic wrap and let marinate in the refrigerator for about 1 hour to intensify the flavors.

   Time: PT0M

4. Preheating the oven

   Preheat the oven to 180 °C.

   Time: PT10M

   Temperature: 180°C

5. Preparing the baking sheet

   Line the baking sheet with parchment paper (or foil). Arrange the chicken pieces in a single layer and spread the onion rings over the top.

   Time: PT5M

6. First bake

   Place the tray in the oven and bake for 25 minutes at 180 °C.

   Time: PT25M

   Temperature: 180°C

7. Flip and second bake

   Remove the tray, flip each piece of chicken using tongs, then return to the oven for an additional 25 minutes at 180 °C.

   Time: PT25M

   Temperature: 180°C

8. Rest

   Take the chicken out of the oven, let rest for 5 minutes before serving so the juices redistribute.

   Time: PT5M

Nutrition Facts

Calories

950

Protein

70 g

Carbohydrates

5 g

Fat

60 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken thighs and wings: Chicken drumsticks, Wings only
• Instead of Onion: Shallot, Leek
• Instead of Smoked paprika powder: Sweet paprika
• Instead of Hot chili powder: Cayenne pepper
• Instead of Curry powder: Mild curry
• Instead of Bouillon seasoning: Crumpled bouillon cube
• Instead of Vegetable oil: Olive oil, Sunflower oil
• Instead of "die" spice (powder or granules): Spice of your choice

Equipment Needed

• Mixing bowl
• Kitchen knife
• Cutting board
• Baking sheet (oven‑proof dish)
• Parchment paper (optional)
• Oven
• Kitchen tongs

Critical Steps — Do Not Skip

• Properly wash and dry the chicken
• Mix the spices evenly
• Flip the chicken at mid‑cook

Chef Tips from the Video

• For extra smoky flavor, add a pinch of hickory wood powder.
• Serve with pilaf rice or boiled cassava to soak up the flavorful juices.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Vacuum‑seal or place in a freezer bag for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑mix the spices in a small bowl and keep them in an airtight jar.
• Marinate the chicken the day before for even more intense flavors.
• Cut the onions in advance and store them in cold water.