Kasim Hardaway

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Kitchen Essentials

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These wings are a part of my soulful sunday series — celebrating everything black & delicious.

I wanted to create a dish that celebrated the rich diversity that is Africa & a culinary poem unifying it in one bite ✊🏾

These Pan-African wings include spices from all over the continent featuring Nigerian crayfish powder, Cameroonian poivre de penja & dark muscavado sugar from Mauritius. They're air-fried to perfection then tossed in a savory, spiced palm oil. Instead of a butter-based sauce, I mixed a bit of the spice rub with palm oil, creating another ode to Africa.

And of course, wings aren't complete without a dipping sauce. Included in the recipe is a 10 minute peri-peri dipping sauce. If you've had a traditional peri-peri sauce, my rendition packs a little less heat.

I wanted to ensure that the flavor of the wings could shine through.


Pan-African Wings with Peri Peri Sauce

dark muscovado sugar (sub dark brown sugar)

Make the dry rub by combining all of the ingredients. Set aside. Pat the wings dry. Lightly drizzle with oil (1 - 1 1/2 tablespoons). Coat with baking powder followed by 1 1/2 - 2 tablespoons of dry rub. Ensure that the wings are well coated.

Place the wings in air-fryer at 400°F for 15-20 minutes, flipping them halfway through. While the wings cook, prepare the wing sauce. In a skillet, melt the palm oil on low heat, add dry rub & combine. Add the wings to a bowl, drizzle with sauce & toss well to coat.

Roughly chop the red pepper & onion then broiled until charred. Roughly chop & set aside. Heat oil in a skillet & sauté garlic with paprika for 4 minutes. Add to a blender along with all of the other ingredients. Blend until smooth.

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