Nigerian Peppered Turkey Wings
Photo: E4024, CC BY-SA 4.0
Nigerian peppered turkey wings are a side dish served with rice and a regular at parties. The wings are first steamed in an aromatic mix of onion, ginger, thyme and stock cube, so the meat is seasoned all the way through before it ever meets the sauce. A short bake in the oven firms up the skin, and a thick, cooked-down red pepper paste then clings to each wing.
Instructions
Wash the turkey wings and put them in a pot with some of the onion, the garlic powder if using, the ginger, the crushed stock cube and the thyme. Pour in enough water to cover and let the wings steam for a few minutes.
Keep cooking until the water has dried up and the wings are cooked through and well seasoned. Then transfer them to an oven heated to 200°C and bake them.
While the wings bake, blend the red bell pepper with some onion until you have a smooth paste.
Heat a small amount of vegetable oil in a pot and add the pepper paste. Let it boil until it thickens and no longer smells raw, then season with salt to taste.
Put the baked turkey wings into the sauce and toss them until every wing is coated.
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