1 heaped cup Nigerian stew base(onion, tomatoes, bell peppers and habaneros. blend and boil to remove excess water)
3tbsps of oil(or less)(I used coconut oil)
½-1 cup thick coconut milk(I used the can)(please eye ball quantity)
half of a small onion(chopped)
1 large garlic clove(minced)
1 bay leaf
½ tsp thyme
½ tsp curry powder
½ tsp black pepper
Cameroon pepper to taste(I used ¼ tsp)
bouillon
salt to taste
Instructions
for the chicken
wash and pat the chicken dry or drain in a sieve.
Season with salt, bouillon, black pepper and a tsp of the oil. Set aside in a refrigerator to marinate for 1-12 hours. Brush the remaining tsp of oil into a none stick pan. Bring over medium heat. Once the pan is hot, add the chicken wings into the pan and in a single layer without over crowding. Let the chicken fry beautifully while you flip them from time to time to prevent burning(keep an eye on the heat). Once the chicken has cooked and browned beautifully, remove them from the heat and set to drain in a paper towel(alternatively, you can use an oven or a grill)