Drunken Suya Wings.

The Summer of 2018 can be said to be the Summer of our lives. I ate so much food and gained 10lbs; even my many trips to the beach couldn’t help my weight gain. And of all the foods we ate, my brother’s Suya wings were my favorite.

There is something that brings Nigerians together when you serve spicy meat and beer. There is Nkwobi and beer, Isi Ewu and beer, peppered meat and beer and the ultimate street snack, Suya and beer. And for this recipe, I literally combined both; hence the name “Drunken Suya wings.”

I love chicken wings and slightly sweet beers, so this was ultimately it for me this summer.

It’s the perfect appetizer and the perfect finger food for any kind of party.

My brother grilled some at a cook out and all were gone at the drop of a hat.

Knowing that Suya is inauthentic without being served in the signature news papers, these chicken wings can also be served news paper style; but to stay healthy, a bowl or parchment paper would do the same magic.

If you’re like me and you love to entertain and cook for your guests, this recipe is very easy to follow and by the end of your evening, you would have super satisfied guests and your chicken wings would be the talk of the whole continent….forget the town 🙂

One thing you must know before making this suya chicken, is to always use a sweet or almost sweet tasting beer. Attempting to use the likes of Guinness may cause your chicken to be slightly bitter to taste. So the milder/sweeter the beer, the better luck you have at making a batch of finger licking chicken. One with flavors etched in your memory; you’ll never forget how good it tastes in a hurry.

Drunken Suya Wings.
Prep time
Cook time
Total time
Serves: 6
  • 3lbs chicken wings
  • 1 Beer (Heineken)
  • 1-1½ cup water
  • 3 tbsps Yaji/suya pepper
  • 1tsp pepper flakes
  • 1tsp dry grounded pepper
  • 1tsp black pepper
  • 1tsp white pepper
  • ½ inch ginger root(optional)
  • Salt
  • One medium onion
  • 2 crushed garlic cloves
  • Bouillon as needed
  • Oil 1 tbsp
  1. Wash chicken, pat dry and season with salt, bouillon(if using), dry pepper, black pepper, white pepper, garlic, ginger root, oil and onion. Let marinate for 12-24hours.
  2. After 12 hours, pour chicken in a pot, add water and beer and cook until soft; then drain.
  3. Pour the dry yaji and pepper flakes over the chicken, shake to distribute. Let it rest while you fire up and pre heat your grill or oven to 350 or 375 degrees. brush with a little oil and grill until crispy on the outside. Enjoy with Nigerian salad or a side of beer.




  1. Deja says:

    Hello, for the second instruction of pour into pot, should the pot be filled with the beer or water? Or should the beer be used during step one for the marinade, and pour the chicken with the marinade into the pot?

    Thanks for clarifying!!

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