Sticky Jollof Chicken


Jollof Chicken - chicken - wings - naijafoodie - 9jafoodie - christmas

Jollof Style Chicken

Whoot whoot! Jollof and chicken? Sign me up. The inspiration for this amazing deliciousness actually came from the very talented Tatashey, she is a Cordon Bleu trained Nigerian chef. Please do take a moment to check out her amazing work. This is our protein option for the 2015 9jafoodie Christmas menu, the testers described the taste as “Dynamite” and I honestly couldn’t agree more.

In our test kitchen we made use of chicken wings. If you are not completely sold on the wings idea feel free to use chicken drumsticks, it will just be as dynamite in this recipe. In fact, I intend to use drumsticks next time I make them at Christmas.


Important Note: If you use hard chicken (local hen), you will need to complete the parboiling stage. If you use agric chicken (the type you would find outside Nigeria) skip the parboiling step.

Now, this chicken will take a little time from start to finish. It’s not actual prep time though, it just cooking time. As you all already know, I humbly wear my crown as the queen of simple Fuss-Free Nigerian cooking, so there are no unnecessary steps in this process. Every step listed adds a layer of depth and flavor to the chicken. Don’t be discouraged by the time biko, it will be worth it.



Sticky jollof Chicken Wings

Prep time: 

Cook time: 

Total time: 

Serves: 15

This recipe will change the way you do chicken. I guarantee it!
  • 25-30 Split chicken wings (or 15 chicken pieces)
  • ⅓ cup vegetable oil
  • 1-2 large onion bulbs (thinly sliced)
  • 1 cup Nigerian stew base
  • 3 heaped tablespoons tomato paste
  • 4 Knorr cubes (3 if using soft chicken)
  • Salt – To taste
  • 1 teaspoon curry
  • 1 tablespoon thyme
  • 2 bay leaves
  • 5 tablespoons honey
  1. If using hard wings (chicken) – combine chicken, 2 knorr cubes, salt, pepper and handful of sliced onion in a large pot. Add enough water to just cover the wings. Simmer on medium-high heat for 30 minutes. Drain.
  1. Place a large pot on low-medium heat add in oil. stir in the sliced onions. Allow the onions to completely wilt and caramelize (this will take about 10 minutes and it’s completely worth it).
  2. Add in bay leaf, curry, thyme, tomato paste, stew base, knorr and salt to taste. Stir. Cover and allow to simmer for 15 minutes (stir at interval to prevent burning)
  3. Add chicken and coat thoroughly. Cover again and simmer for another 25 minutes. Stir in honey into the sauce and remove from heat.
  4. Preaheat oven to 425F and line a tray with parchment or foil.
  5. Arrange chicken pieces on the lined tray. Bake for 10 minute. Turn on the broiler (top heat on your oven) and bake for 5 minutes.

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By |December 12th, 2015|20 Comments


  1. Jackie October 19, 2017 at 10:31 am - Reply

    What’s “hard” and “soft” chicken wings?

    • 9jafoodie
      9jafoodie October 28, 2017 at 7:30 pm - Reply

      Soft – Regular chicken sold in stores. Hard – Layer hen.

  2. Jai Nicole Fox September 20, 2016 at 7:37 am - Reply

    This recipe looks like it will be divine! Im planning on trying this and will be grilling some other meats. Do you think it will be ok to put these on the grill instead of in the oven? Thank you!

  3. Abisi April 29, 2016 at 11:03 pm - Reply

    I made this for a multiracial gathering, i also followed the video recipe for jollof rice. It was a hit back to back! Even my vegetarian roommie came back and smelt that I cooked up a beautiful storm

    • 9jafoodie
      9jafoodie April 30, 2016 at 8:03 pm - Reply

      awww that’s awesome! thanks for the feedback.

  4. Tega January 31, 2016 at 8:00 am - Reply

    Jollof chicken recipe was just on point. Thanks.

  5. Ayo January 30, 2016 at 2:40 pm - Reply

    I just found out about you this year and i must say u are really an inspiration to me
    Thanks for this recipe

    • 9jafoodie
      9jafoodie January 31, 2016 at 7:41 pm - Reply

      You are most welcome and thanks for the kind words.

  6. Abi January 10, 2016 at 1:43 pm - Reply

    Thanks for a great recipe. At what stage of the cooking do you use the oil?

    • 9jafoodie
      9jafoodie January 13, 2016 at 9:29 am - Reply

      Thanks!! just before you stir in onions. Thanks!!

  7. Abbey January 10, 2016 at 11:26 am - Reply

    Fantastic! Just got done with mine. Thanks!

  8. Chickenlover January 1, 2016 at 3:29 am - Reply

    Thanks for this recipe!! Tried it today and it was amazing!! Such a healthy alternative to fried chicken as well.

  9. Ade December 22, 2015 at 9:19 am - Reply

    How long do you bake for if you are using soft chicken???

    • 9jafoodie
      9jafoodie December 22, 2015 at 2:13 pm - Reply

      Follow the recipe exactly as indicate, simply skip the boiling part(step one)

  10. napturalcheviee2014 December 14, 2015 at 10:06 am - Reply

    Please can I fry the chicken, as i do not have an oven to bake/broil the chicken . Thank you.

    • 9jafoodie
      9jafoodie December 14, 2015 at 1:36 pm - Reply

      No, i wouldn’t suggest frying. Simmer the chicken in sauce for about 10 minutes longer. Then add in the honey and increase the heat to high, stir continuously for about 3 minutes. The sauce will dry out on the chicken and you will have an effect similar to the baked version.

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