Peri Peri Chicken Wings

Spicy, smoky and sticky these peri peri chicken wings are the perfect Nando's copycat. Chicken wings marinated in a homemade peri peri sauce and baked until crispy and slightly charred.

5 from 4 votes

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Course: Appetizer

Cuisine: American/ British

Prep Time: 5

Cook Time: 30

Resting TIme: 1

Servings:

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Author: Deborah Rainford

Ingredients

1 kg chicken wings

Marinade ingredients

2 large red chillies *see notes
4 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons smoked paprika
1 teaspoon peri peri seasoning, optional
1 teaspoon onion powder
1 teaspoon honey

Instructions

Roughly chop the chillies and remove the seeds if you prefer a more mild marinade. Place all the marinade ingredients in the bowl of a food processor and blend until you have a thick and smooth paste.
In a large bowl toss the wings with the marinade and cover in the fridge for at least an hour or overnight.
Preheat the oven to 200c and line a baking tray with foil. Bake the wings in the preheated oven for about 20-25 minutes. Turn the oven to the grill/ broil setting and continue to cook the chicken wings for a further 5-7 minutes until the skin is deep golden and starting to char in some areas and on the edges.

Notes

Note 1- If you are concerned about the marinade being too spicy, then you can scrape the seeds out of the chilli peppers and discard them.

Note 2- Preheating the the oven at 200c gets the chicken skin very crispy. If you are worried about the wings burning you can turn the oven down to 180c and bake a little bit longer.

Note 3- Lining the tray with foil helps cut down on the mess. You can skip this step and just put the wings straight onto the tray.

Nutrition

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