Nigerian-style chicken wings
Chicken second courses
Typically in Nigeria, chicken for stews is lovingly spiced with curry powder, thyme, ginger and garlic. More often than not, the chicken is boiled before roasting to ensure it is cooked through...to the bone. Yes, we're guilty of boiling our food to death but only because most people tend to go for the 'old layers', which in the Netherlands we call 'soep kip' (soup chicken), named so because it needs long cooking to tenderise the extremely tasty flesh. However, this recipe calls for 'young chicken wings', broilers as we know 'em. I am after all in Europe.
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