Peri-Peri Chicken Wings

Name: Peri-Peri Chicken Wings
Prep time: 20 min
Cook time: 35 min
Yield: 6

chicken-wings peri-peri african spicy grilled portuguese appetizers

These fiery African-Portuguese wings are marinated in homemade peri-peri sauce featuring bird's eye chilies, then grilled to crispy perfection and basted with more of that addictive spicy-citrus sauce.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 35

Ingredients

1.5kg3 lbs chicken wings, separated into drums and flats
6-106-10 bird's eye chilies (or Thai chilies)
1 large1 large red bell pepper, roasted and peeled
8 cloves8 cloves garlic cloves
120ml1/2 cup olive oil
60ml1/4 cup fresh lemon juice
45ml3 tbsp red wine vinegar
15ml1 tbsp smoked paprika
10ml2 tsp dried oregano
15ml1 tbsp fresh ginger, grated
30ml2 tbsp brown sugar
10ml2 tsp salt
5ml1 tsp freshly ground black pepper
22 bay leaves
60g1/4 cup unsalted butter
30g1/2 cup fresh cilantro, chopped
for servingfor serving lime wedges

Instructions

For peri-peri sauce, combine 6-106-10 bird's eye chilies (or Thai chilies) (remove seeds for less heat), 1 large1 large red bell pepper, 8 cloves8 cloves garlic cloves, 120ml1/2 cup olive oil, 60ml1/4 cup fresh lemon juice, 45ml3 tbsp red wine vinegar, 15ml1 tbsp smoked paprika, 10ml2 tsp dried oregano, 15ml1 tbsp fresh ginger, 30ml2 tbsp brown sugar, 10ml2 tsp salt, 5ml1 tsp freshly ground black pepper, and 22 bay leaves in blender.
Blend until smooth. Transfer to saucepan and simmer 10 minutes to meld flavors. Remove bay leaves. Reserve half for serving.
Pat 1.5kg3 lbs chicken wings dry with paper towels. Place in large bowl or zip-lock bag.
Pour half the peri-peri sauce over wings, tossing to coat completely. Marinate at least 2 hours, preferably overnight.
Preheat grill to medium-high heat (or oven to 220°C/425°F).
Remove wings from marinade, allowing excess to drip off. Season with additional salt.
Grill wings for 25-30 minutes, turning every 5-7 minutes, until skin is crispy and internal temperature reaches 74°C (165°F).
Meanwhile, melt 60g1/4 cup unsalted butter and mix with 60ml (1/4 cup) reserved peri-peri sauce for basting.
During last 5 minutes of cooking, baste wings with butter mixture, turning to coat all sides.
Transfer to serving platter, drizzle with any remaining basting sauce.
Garnish with 30g1/2 cup fresh cilantro and serve with for servingfor serving lime wedges and remaining peri-peri sauce for dipping.

Ingredients

id: chicken_wings metric: 1.5kg imperial: 3 lbs name: chicken wings, separated into drums and flats
id: birds_eye_chilies metric: 6-10 imperial: 6-10 name: bird's eye chilies (or Thai chilies)
id: red_bell_pepper metric: 1 large imperial: 1 large name: red bell pepper, roasted and peeled
id: garlic_cloves metric: 8 cloves imperial: 8 cloves name: garlic cloves
id: olive_oil metric: 120ml imperial: 1/2 cup name: olive oil
id: lemon_juice metric: 60ml imperial: 1/4 cup name: fresh lemon juice
id: red_wine_vinegar metric: 45ml imperial: 3 tbsp name: red wine vinegar
id: smoked_paprika metric: 15ml imperial: 1 tbsp name: smoked paprika
id: oregano metric: 10ml imperial: 2 tsp name: dried oregano
id: fresh_ginger metric: 15ml imperial: 1 tbsp name: fresh ginger, grated
id: brown_sugar metric: 30ml imperial: 2 tbsp name: brown sugar
id: salt metric: 10ml imperial: 2 tsp name: salt
id: black_pepper metric: 5ml imperial: 1 tsp name: freshly ground black pepper
id: bay_leaves metric: 2 imperial: 2 name: bay leaves
id: butter metric: 60g imperial: 1/4 cup name: unsalted butter
id: cilantro metric: 30g imperial: 1/2 cup name: fresh cilantro, chopped
id: lime_wedges metric: for serving imperial: for serving name: lime wedges

Instructions

For peri-peri sauce, combine {birds_eye_chilies} (remove seeds for less heat), {red_bell_pepper}, {garlic_cloves}, {olive_oil}, {lemon_juice}, {red_wine_vinegar}, {smoked_paprika}, {oregano}, {fresh_ginger}, {brown_sugar}, {salt}, {black_pepper}, and {bay_leaves} in blender.
Blend until smooth. Transfer to saucepan and simmer 10 minutes to meld flavors. Remove bay leaves. Reserve half for serving.
Pat {chicken_wings} dry with paper towels. Place in large bowl or zip-lock bag.
Pour half the peri-peri sauce over wings, tossing to coat completely. Marinate at least 2 hours, preferably overnight.
Preheat grill to medium-high heat (or oven to 220°C/425°F).
Remove wings from marinade, allowing excess to drip off. Season with additional salt.
Grill wings for 25-30 minutes, turning every 5-7 minutes, until skin is crispy and internal temperature reaches 74°C (165°F).
Meanwhile, melt {butter} and mix with 60ml (1/4 cup) reserved peri-peri sauce for basting.
During last 5 minutes of cooking, baste wings with butter mixture, turning to coat all sides.
Transfer to serving platter, drizzle with any remaining basting sauce.
Garnish with {cilantro} and serve with {lime_wedges} and remaining peri-peri sauce for dipping.

Tips

Chili Heat: Bird's eye chilies are very hot. Start with fewer chilies and add more to taste. Jalapeños work for milder version.

Roasting Pepper: Char bell pepper over gas flame or under broiler until blackened. Steam in bag 10 minutes, then peel.

Oven Method: Bake at 220°C (425°F) on wire rack over baking sheet for 35-40 minutes, flipping halfway.

Make-Ahead: Peri-peri sauce keeps refrigerated for 2 weeks. Marinate wings up to 24 hours for deeper flavor.

Grilling Tip: Keep spray bottle of water handy for flare-ups from dripping marinade.

Serving Style: Traditionally served with grilled corn, coleslaw, and Portuguese rolls.

Extra Crispy: Dust wings with cornstarch before grilling for extra crispy skin.

Storage: Store leftover wings up to 3 days. Reheat in oven to maintain crispiness.