West African-inspired spicy chicken wings, a wet rub made with peanut butter, onion, bell peppers, lemon, ginger, tomatoes, hot peppers, and thyme and served with a Fonio Pilaf using Yolélé’s Flavored Jollof Fonio Pilaf tossed in sauteed mushrooms, garlic, tomatoes, red bell pepper, thyme, and parsley.

Table of Contents
Jump to:
- Spicy Peanut Haven
- Why This Recipe Works?
- Food Across Cultures
- Ingredients with Steps
- Culinary Glossary
- Equipment
- Kitchen Must-Haves Reviews
- Substitutions
- Variations
- Storage
- 5 Cooking Tips
- Frequently Asked Questions
- African Recipes
- Air Fryer Recipes
- 📖 Recipe
- Subscribe to My YouTube Channel
- Have a Comment or Question?
Spicy Peanut Haven
Ready for a memorable weeknight dinner meal? These Spicy Peanut Chicken Wings with Mushroom Jollof Fonio Pilaf unite bold West African and contemporary flavors into one unforgettable, protein-packed meal.
Perfect for busy cooks: the marinade doubles as an easy overnight prep, and everything cooks in under 45 minutes. It packs beautifully for meal-prepping or party platters, just double up for guests!
Vibrant Peanut-Spicy Rub
Our air‑fried wings are coated in a vibrant peanut‑spicy rub, ginger, lemon, smoked paprika, and scotch bonnet, bringing zing and warmth. The rich peanut butter helps form a glossy, caramelized crust when air‑fried at 375°F.
In Celebration of Jollof
On the side, we’ve created a delicious Jollof‑style fonio pilaf that's light and naturally gluten‑free. Fonio is stirred with Jollof‑seasoned grains, garlic, tomatoes, and sautéed mushrooms for an earthy texture.
Looking for authentic West African cuisine? Check out Chef Lola's Kitchen and Yolélé.
Why This Recipe Works?
- Air fryer crispiness – No deep frying needed. The wings come out crispy in about 20 minutes with less oil and mess.
- Peanut and scotch bonnet fusion – A nod to West African suya and Indonesian satay. This combo brings balanced heat, umami, and depth of flavor.
- Fonio meets Jollof – Fonio cooks fast and soaks up the classic tomato-based Jollof spices, offering a bold, earthy grain alternative that’s naturally gluten-free.
- Meal prep friendly – The peanut marinade works best overnight, and both components can be made in under 45 minutes for an easy weeknight win or entertaining spread.
Food Across Cultures
Now, fonio has been around for ages. But in my bubble on the other side of the hemisphere, I never knew it existed. There was always an attachment between West Africa and my Haitian culture, but I was never able to see it until I was older.
From fufu, grains, and porridges to eating stewed meats with rice and plantain, to so much fish! Meanwhile, I'd watch videos, see pictures of Nigerian food, and say, "Hey! This looks very familiar!".
The Right Connection
The great thing about food is that it can touch so many lives in different ways, leaving memories and connections. I think this is why I'm so connected to it. It is my way of reaching out to others. I'm a shy person. And when I don't speak, I can feed.
Recommended Reads
- Best Peach Piri Piri Chicken with Fonio Kale Salad
- Spicy Shrimp Farro Risotto with Mushrooms and Peas
- Crispy Air Fryer Honey Jerk Rubbed Chicken Wings
- Quick Air Fryer Lime Chicken Wings with Spicy Green Sauce
- Easy Air Fryer Sticky Date Teriyaki Chicken Wings
Ingredients with Steps
Start by tossing your chicken wings with a bold blend of peanut butter, smoked paprika, ground ginger, garlic powder, black pepper, salt, and a splash of lemon juice.
For heat, finely chop a scotch bonnet pepper and mix it right in. Let everything marinate for a few hours or even better, overnight, so those flavors really soak in. When you're ready, air fry the wings until the skin is crispy and the inside is juicy and tender.
While the wings cook, heat a bit of olive oil in a saucepan and sauté diced onion, minced garlic, and chopped mushrooms until softened and golden. Stir in your crushed tomatoes, sprinkle in some smoked paprika and dried thyme, and season with salt and black pepper.
Add the rinsed fonio, pour in the chicken broth, cover, and let it steam until light and fluffy. Fluff with a fork, taste for seasoning, and serve alongside the wings.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Fonio – A tiny, ancient grain from West Africa that cooks quickly and has a light, nutty flavor. It’s naturally gluten-free and often used like couscous or quinoa.
- Jollof – A popular West African rice dish cooked in a tomato-based sauce with onions, bell peppers, spices, and broth. The term here is used for a "Jollof-style" seasoning method applied to fonio.
- Scotch Bonnet Pepper – A small, fiery chili pepper common in Caribbean and West African cooking. It adds serious heat and a fruity undertone.
- Smoked Paprika – A spice made from dried, smoked red peppers. It brings a deep, smoky flavor and rich color to dishes.
- Suya – A West African spice mix usually made with ground peanuts, ginger, chili, and other spices. It’s traditionally used to coat grilled meats.
- Marinate – To soak food (usually protein) in a flavorful liquid or paste for a period of time before cooking. This enhances both flavor and tenderness.
- Fluff (Fonio) – A technique where you gently stir cooked grains with a fork to separate them and make them light and airy rather than sticky or clumpy.
- Sauté – To cook food quickly in a small amount of oil over medium-high heat, usually to soften vegetables or build flavor.
My Rating: ⭐⭐⭐⭐⭐
Purchased: July 12, 2022
My Review: I absolutely loved learning about fonio, this incredible ancient grain, and I’m so glad Chef Pierre Thiam helped bring awareness to it as a nutrient-packed African superfood. The Yolele Fonio is a pantry staple for me now; it's precooked, super easy to make, and a fantastic gluten-free alternative to couscous. I love that it’s higher in protein and fiber, making it not just a great substitute but an upgrade in my meals. Its light, fluffy texture pairs well with everything from stews to salads, and it fits perfectly into a variety of diets like vegan, keto, and paleo. It’s not just a grain, it’s a cultural connection and a delicious way to eat with purpose. For the premade pilaf style, try Yolélé’s Fonio Pilaf products.
Equipment
- Mixing Bowls - Used to combine and marinate the chicken wings with spices and peanut butter. Or use any large food-safe container or even a gallon-size zip-top bag for marinating.
- Food Processor - Helps finely chop or blend spicy ingredients like scotch bonnet pepper into the marinade, making sure the heat and flavor are distributed evenly. Or use a mini chopper, blender, or carefully hand-chopping with gloves and a sharp knife.
- Air Fryer - Crisps the wings without needing to deep fry, circulates hot air to get golden brown skin with minimal oil. Use a convection oven or bake at 425°F on a wire rack-lined baking sheet as an alternative.
- Tongs - Helpful for turning the wings in the air fryer or transferring them without piercing the meat. Or use a slotted spoon or clean hands (if cooled), work in a pinch.
- Medium Saucepan with Lid - Used to sauté the mushrooms, aromatics, and cook the fonio in broth. A small pot with a tight-fitting lid or a deep skillet with a lid can also work.
- Fine Mesh Strainer - Rinses fonio before cooking to remove excess starch or dust from the grains. Not all Fonio needs to be rinsed; make sure to read the product's instructions. You can also use a cheesecloth over a colander or a nut milk bag (fonio grains are very small and can slip through larger holes).
- Fork - Simply used to fluff the fonio after cooking for a light texture. Alternatively, a rice paddle or spatula can also do the job, just avoid smashing the grains.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
Purchased: 07/14/23
My Review: The KitchenAid 3.5 Cup Food Chopper is a must-have in the kitchen at a great price. It’s compact, powerful, and lightweight, making meal prep easier without taking up much space. I love its one-touch operation, perfect for quickly chopping, mixing, and puréeing. Plus, it's easy to clean. Watch me use it for my Spicy Tomato Farro Risotto and Chili Herb Crusted Rainbow Trout recipes. This chopper is essential, especially if you love cooking with lots of gadgets like me!
My Rating: ⭐⭐⭐⭐
Purchased: December 10, 2023
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set—it’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
Date: 04/10/24
Review: The Cosori Turbo Blaze Air Fryer has been an absolute big help in my kitchen! The large basket is perfect for cooking bigger portions, and cleanup is a breeze—just toss it in the dishwasher, and it comes out spotless with no damage. I also love the thoughtful design, with a flat grid basket and silicone feet that prevent scratching and are super easy to remove and reinsert. The big, clear display with multiple preset temperature and time options makes cooking so quick and hassle-free, taking all the guesswork out of the process. Honestly, I love it so much that I haven’t had to pull out my Ninja air fryer since getting this one!
My Rating: ⭐⭐⭐⭐
Purchased: 11/01/21
Update: 08/19/24
My Review: These tongs have been indispensable kitchen tools. Their sturdy build and heat-resistant silicone tips make them dependable for various cooking tasks, from flipping delicate fish fillets to pulling a hot oven rack, ensuring they're a valuable addition to my kitchen. The only problem I've had is grasping items with the tip. Silicone tongs are flexible and are not sturdy enough to pick heavy things with their tips. So I gave it a 4 out of 5. Hence, the reason why I still keep my metal tongs.
My Rating: ⭐⭐⭐⭐⭐
Purchased: October 16, 2019
My Review: I’ve had this Cuisinart saucepan for years, and it’s still going strong. It heats evenly, cleans up easily, and the handle stays cool, making it one of my go-to tools for small-batch cooking like fonio or reheating sauces. While I love my All-Clad pans, this one’s been a reliable, budget-friendly alternative that I actually trust. It’s a solid choice if you’re building your cookware collection without getting into luxury prices just yet.
Substitutions
Dairy Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Bonus! This recipe is also gluten-free.
Vegetarian
- Chicken Wings - All of the above can be cooked in the air fryer or oven, and are perfect for soaking up the spicy peanut sauce. Try the suggestions below.
- Cauliflower Florets – Toss in the same spicy peanut marinade and roast or air fry until crispy and golden.
- Extra-Firm Tofu – Press, cube, and marinate just like the wings. Air fry or pan-sear until browned.
- Tempeh – Slice and coat in the marinade, then bake or air fry for a nutty, protein-rich option.
- Seitan Strips – Great for a “meaty” bite that holds up well to bold flavors.
Convenience
- Fresh Ginger - one tablespoon of ginger paste for every one-and-a-half-inch ginger piece
- Dried Thyme - Two stems of thyme with leaves picked, or add whole to cooking and remove before serving, for every quarter teaspoon of dried thyme
- Yolele Fonio - You can use regular fonio. Or you can use couscous, rice, or quinoa cooked as instructed on its package, then tossed with the rest of the ingredients. However, you will need to add more seasoning; try adding paprika, onion powder, and garlic powder.
- Cremini Mushrooms - You can use fresh shiitake, white button, or small diced portobello mushrooms.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Grilled Chicken
This marinade would make a great outdoor grilled chicken and even an air fryer grilled chicken recipe. You could also probably use the marinade to make chicken skewers in the oven or on the grill. For example, it would definitely be a great chicken skewer BBQ recipe.
The onion marinade will tenderize your meat well, creating a delicious wet rub coat. It's like the perfect summer chicken recipe! You can also probably serve this chicken with Nigerian jollof rice. Jollof rice and chicken? You can't go wrong.
Oven Baked
If using the oven, place the oven rack in the center and preheat to 400 degrees Fahrenheit. Then, pour the chicken and its marinade into a 9x13 deep baking dish. Set the cooking timer for 45 minutes. After 20 minutes, flip each piece and spread it evenly to continue frying.
Finally, check the internal temperature with a meat thermometer on the thickest chicken piece. It should be at or over 165 degrees Fahrenheit.
Learn the importance of Food Safety when it comes to Learn the imporatnatce of Faood Safety when it comes to Temperature Danger Zones.
Storage
Storage
Let everything cool completely before storing. Keep the spicy peanut chicken wings in an airtight container in the fridge for up to 4 days. Store the mushroom jollof fonio pilaf separately in its own container to preserve texture and prevent it from absorbing too much sauce or moisture.
Chef Tip: Line the container holding the wings with a paper towel to help maintain crispness by absorbing excess oil or steam.
Reheating
- Wings: Reheat in the air fryer at 350°F for 5–7 minutes or in a 350°F oven for 10–12 minutes. Skip the microwave unless you’re okay with softer skin.
- Fonio Pilaf: Warm in the microwave or on the stovetop with a splash of broth or water to rehydrate. Stir occasionally until hot and fluffy.
Freezer Option
Both components freeze well! Store in separate freezer-safe containers or zip-top bags for up to 2 months. Defrost overnight in the fridge before reheating.
5 Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently, like these spicy peanut chicken wings. And get on the Cook's Notebook tab for more cooking tips: Learn more about prepping chicken and mushrooms.
- Marinate overnight if you can – The longer the chicken (or tofu!) sits in that spicy peanut blend, the deeper the flavor and better the caramelization when it cooks.
- Use gloves when handling scotch bonnet – Trust me, that heat sticks around. Chop with care, and wash everything down immediately—even your cutting board.
- Don’t skip rinsing fonio – It’s quick but important. Rinsing removes extra starch and helps the grains cook fluffy, not gummy.
- Let the fonio sit covered after cooking – Just like rice, giving it a few minutes off the heat lets the steam finish the job and makes fluffing easier.
- Reheat wings in the air fryer – It’s the best way to get that crispy skin back. The microwave might be quick, but the texture won’t be the same.
Frequently Asked Questions
Yes! Almond butter or cashew butter can work, but peanut butter gives that classic savory depth. Just make sure it’s unsweetened and smooth for best results.
No problem—bake the wings at 425°F on a wire rack over a baking sheet. Flip halfway through until golden and cooked through, about 35–40 minutes.
Not really! You can find fonio online, at African grocery stores, or specialty markets. If you’re stuck, substitute with couscous or quinoa—but the texture won’t be quite the same.
Spicy, but not unbearable! You can dial it back by removing the seeds, using half a pepper, or skipping it altogether. Or swap in milder chilies like Fresno or jalapeño.
Absolutely. Marinate the wings the night before, and cook everything up to 3 days ahead. The flavors actually get better after sitting for a bit.
African Recipes
Looking for other African-inspired recipes like this? Try these:
Air Fryer Recipes
Looking for other air fryer recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Air Fryer Jerk Shrimp Fajitas | Easy Caribbean in 20 Minutes
- Beituti Chicken Shawarma Rice Bowl | Quick and Easy
📖 Recipe
Spicy Peanut Chicken Wings with Mushroom Jollof Seasoned Fonio Pilaf
Ingredients
Aromatic Paste
- 1 bunch parsley
- 1 small onion large chop
- 1 medium tomato large chop
- 1 medium red bell pepper large chop
- 2 garlic clove
- 1 1-inch ginger
Spicy Peanut Chicken Wings
- 12 chicken wings drums, and wings separated
- 2 teaspoons smoked paprika
- 1 teaspoon crushed red pepper chili flakes
- 1 teaspoon dried thyme
- 1 teaspoon scotch bonnet sauce
- 4 tablespoons natural peanut butter
- 1 lemon juiced and zested
- 2 teaspoon avocado oil
- salt and pepper
Mushroom Jollof Fonio Pilaf
- 2 Packet Yolele's Fonio Pilaf: Jollof- Tomato & Bell Pepper
- 3 tablespoon olive oil
- 1 small onion small diced
- 1 medium red bell pepper small diced
- 2 garlic clove garlic pressed or minced
- 1 small tomato small diced
- 8 cremini mushrooms thinly sliced
- ½ teaspoon dried thyme
- salt and pepper
Garnish
- chopped parsley
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make Marinade: In a food processor or blender, combine parsley, onion, tomato, red bell pepper, garlic clove, ginger, smoked paprika, chili flakes, dried thyme, scotch bonnet sauce, natural peanut butter, lemon juice and zest, avocado oil, and black pepper.
- Marinate Chicken: Pour marinade over chicken, combine well, place plastic wrap on top, and place in the refrigerator to marinate for at least 30 minutes (for intense flavor, soak for at least 4 hours).
- Set Air Fryer: Preheat the air fryer temperature to 350 °F and set the cooking time for 20 minutes. Using an air fryer liner, pour the chicken and its marinade. Spread the chicken out evenly to cook uniformly. After 10 minutes, stir the chicken well, flip each piece, and spread it evenly to continue frying.
- Make the Pilaf: Follow the instructions on the Yolele package to cook the whole package in a saucepan and set aside.
- Finish Pilaf: On medium-high heat, heat a frying pan. When the saute pan is hot, add the olive oil and heat. Once the oil is hot, add the onion, garlic, tomatoes, mushrooms, bell pepper, thyme, salt, and black pepper, and saute for 3-5 minutes with a spatula until the onions and mushrooms are tender.
- Fluff the fonio pilaf with a fork and add it to the sauteed onion-mushroom mixture. Combine well, cover, and set aside to keep warm.
- Check Chicken: Ensure the internal temperature with a meat thermometer on the thickest chicken piece is at 165 °F.
- Plate Up: Before serving, sprinkle the chopped parsley onto the fonio pilaf, and combine well. Portion the pilaf and chicken and garnish with chopped parsley.
Video
Notes
Serving Sides Suggestion
For a complete meal - Serve with your favorite side salad or steamed vegetables. Try a tomato-cucumber salad with vinaigrette or corn on the cob, steamed broccoli, asparagus, or green beans tossed in garlic and olive oil.Nutrition
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Have a Comment or Question?
If you have a question or comment about this spicy peanut chicken wings recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Lorenz Roth says
I served this to my Ghanaian friend with 5 times the scotch bonnet sauce and she couldn't taste any heat???
Maika says
Really? Wow! By the way, thank you for trying the recipe! You should definitely check out my post on Scoville Scale and Chili Peppers to find alternative hotter peppers that would be suitable, since my recipes are not made to be extra hot. This way it is more accessible to different heat tolerances. I like to leave that up to the reader. If you have any other questions, please let me know.
Lorenz Roth says
how spicy are the wings? I need them super spicy
Maika says
Hi Lorenz! To make these chicken wings super spicy, I suggest using a really good hot scotch bonnet sauce and then doubling the amount. Then garnish when serving with more crushed red pepper chili flakes. Just sprinkle it over the chicken. If you plan to use fresh scotch bonnet peppers, just cut it in half and add it to the marinade, for intense heat. I hope this helps!
Lorenz says
tx. much appreciated
Maika says
anytime!