Banga Chicken wings will definitely have you screaming or maybe not because you have been as adventurous as I have been. A lot of the Nigerian chefs have been playing with Banga and I decided to explore more options with it.
I’d be the first to confess that though i make a mean banga soup, it is not on top of my list of favourite soups. It is tasty but i need the extra vegetables Afang has to be satisfied with a soup. Ok I am digressing. Back to this Banga chicken wings recipe. One advice i have for this dish is to season both elements lightly if not it would combine to be too salty. Banga as a soup is already a very bold flavour so go easy on the chicken seasoning.
This dish was fairly easy to make. This is assuming you already have the banga juice extracted. You can always buy the canned version. Ensure you also purchase the authentic banga spices like beletete, irugege, atama, ataiko and all the other ones you have access to. These add the next level of bold flavouring you need in this recipe.
Recipe for Banga Chicken Wings (Recipe for 1)
Ingredients
4 pieces of Chicken wings
1 teaspoon of grated Ginger
A teaspoon of Garlic
1 Seasoning cube
3 tablespoons of Corn flour
1 tablespoon of Bread crumbs
Oil for Deep Frying
1 cup of Extracted Banga Juice
1 teaspoon of Ataiko
1/2 teaspoon of Irugege
A teaspoon of Beletete
1 teaspoon of Crayfish Powder
A teaspoon of shredded Atama leaves
1 Seasoning cube
A tablespoon of shredded scent leaves
1 teaspoon of sliced red peppers
Method
In a bowl, season your chicken wings with ginger, garlic and seasoning cubes.
Add your corn flour and breadcrumbs to coat the chicken wings.
Heat up your oil and deep fry your chicken wings on medium heat till it cooks and its brown on all sides. This should take approximately 8-10 minutes.
In a separate pan, pour in your banga juice and begin to heat up on low heat.
In a little mortar crush your ataiko and Irugege or you can use your blender to blend till a powder is formed.
Add your blended spices, beletete and atama to the palm fruit juice.
Allow to simmer for 2 minutes still on low heat.
Add your seasoning cubes and crayfish powder and stir.
Toss in your chicken wings till properly coated.
Serve with shredded scent leaves and pepper.
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