Step 1: Preheat and prepare your cooking method

Preheat your oven to 200°C (fan 180°C). Line a baking tray with foil and place a wire rack on top if available. The rack allows air to circulate around the wings, helping them cook evenly and become crisp.

If you prefer frying, heat oil in a deep pan to 180°C instead.

Step 2: Dry and season the wings properly

Pat the chicken wings completely dry using paper towels. This step is essential because removing moisture helps the skin crisp up during cooking.

Place the wings in a large bowl, then add the vegetable oil, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix thoroughly until every wing is evenly coated in seasoning.

Step 3: Cook the wings until crispy and fully done

Arrange the wings in a single layer on the rack, making sure they are not overlapping.

Bake for 35–40 minutes, turning the wings halfway through cooking so they brown evenly on both sides. The wings should be golden, slightly crisp on the outside, and fully cooked through.

If frying, cook the wings in batches for 8–10 minutes until crisp, then transfer them to paper towels to drain excess oil.

Step 4: Prepare the jollof glaze

Place a saucepan over medium heat and add the butter. Once melted, add the Mama O’s Jollof Paste, honey, and lemon juice.

Stir continuously and allow the mixture to simmer gently for 5–7 minutes until it thickens slightly into a smooth, glossy glaze. The glaze should be thick enough to coat the back of a spoon.

Step 5: Coat the wings evenly

Transfer the cooked wings into a large mixing bowl while they are still hot. Pour the warm jollof glaze over the wings.

Toss thoroughly until every wing is fully coated and glossy. Make sure the glaze gets into all the edges and folds of the wings for maximum flavour.

Step 6: Finish with heat for a sticky glaze

Return the coated wings to the oven or place them under a grill (broiler) for 2–3 minutes.

Watch closely as the glaze caramelises slightly and develops a light char. This step intensifies the flavour and gives the wings their signature sticky finish.

Step 7: Serve immediately

Remove the wings from the oven and allow them to cool slightly for 2–3 minutes. Serve hot with sides such as plantain, fries, or a fresh salad.