Suya wings are what you order when you do not feel like cooking and then end up cooking anyway. Oven, one tray, 35 minutes. The peanut and smoked paprika crust is the part that ruins generic supermarket BBQ rubs for you forever.
Heat the oven to 200°C fan / 220°C non-fan. Line a baking tray with foil and set a rack on top. The rack lifts the wings out of their own fat.
Pat the wings dry. Kitchen paper. This is the difference between crispy and steamed.
Toss in oil + baking powder. A bowl, oil, baking powder (if using), mix. Coats every wing.
Add 3 tbsp Costack Suya Spice. Toss until every wing is rust-coloured. Press the spice in.
Arrange on the rack, skin side up. Spaced out, not touching.
Bake 35 minutes. No need to flip if you used a rack. Skin gets crisp, peanut and paprika go deep brown.
Finishing dust. Out of the oven, into a bowl, sprinkle the extra 1 tbsp suya. Toss gently. This is the raw kuli kuli layer. Do not skip.
Plate with red onion and lime. Squeeze lime at the table.
The kuli kuli trick
Cooked suya tastes good. Suya with a raw dusting at the end tastes like Lagos. The roasted peanut (kuli kuli) is what makes the difference. It is in the cooked rub too, but the heat dulls it. Adding the fresh dust on top gives you both layers in one bite.
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