Name: Peri Peri Chicken Wings: The Ultimate Spicy Recipe Guide
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4-6 servings
Ingredients: 2.5 lbs Chicken Wings (about 12-15 wings), separated at the joints; 1 large Lemon, juiced (about 1/4 cup juice); 2 tbsp Olive Oil; 1 large Onion, roughly chopped; 6 cloves Garlic, minced; 2-3 Red Chilies (adjust to your spice preference), finely chopped; 1 Red Bell Pepper, roughly chopped; 1 tbsp Smoked Paprika; 1 tbsp Dried Oregano; 1 tsp Dried Thyme; 1 tsp Ground Cumin; 1/2 tsp Ground Coriander; 1/4 tsp Cayenne Pepper (optional, for extra heat); 2 tbsp Red Wine Vinegar; 1 tbsp Tomato Paste; 1 tbsp Brown Sugar; 1 tsp Salt (or to taste); 1/2 tsp Black Pepper (or to taste); 2 tbsp Peri-Peri Sauce (store-bought or homemade); Fresh Cilantro, chopped (for garnish)

Peri Peri Chicken Wings: Prepare to ignite your taste buds with a fiery explosion of flavor! These aren’t your average wings; we’re talking about succulent chicken, marinated in a vibrant blend of African Bird’s Eye chili, garlic, herbs, and spices, then grilled or baked to crispy perfection.

Peri-peri, also known as piri-piri, boasts a rich history rooted in the Portuguese exploration of Africa. The chili pepper, originally from the Americas, was introduced to the continent and quickly integrated into local cuisines, particularly in Mozambique and Angola. Over time, it evolved into the iconic peri-peri sauce we know and love today, a testament to the fusion of cultures and flavors.

What makes Peri Peri Chicken Wings so irresistible? It’s the perfect balance of heat and savory goodness. The initial kick of chili is tempered by the tangy citrus and aromatic herbs, creating a complex and addictive flavor profile. People adore these wings because they are incredibly versatile perfect for game day gatherings, casual weeknight dinners, or even a sophisticated appetizer. The crispy skin, juicy meat, and unforgettable taste make them a guaranteed crowd-pleaser. Plus, they are surprisingly easy to make at home, allowing you to control the level of spice and customize the recipe to your liking. Get ready to experience a flavor adventure that will leave you craving more!

Ingredients:

2.5 lbs Chicken Wings (about 12-15 wings), separated at the joints
1 large Lemon, juiced (about 1/4 cup juice)
2 tbsp Olive Oil
1 large Onion, roughly chopped
6 cloves Garlic, minced
2-3 Red Chilies (adjust to your spice preference), finely chopped
1 Red Bell Pepper, roughly chopped
1 tbsp Smoked Paprika
1 tbsp Dried Oregano
1 tsp Dried Thyme
1 tsp Ground Cumin
1/2 tsp Ground Coriander
1/4 tsp Cayenne Pepper (optional, for extra heat)
2 tbsp Red Wine Vinegar
1 tbsp Tomato Paste
1 tbsp Brown Sugar
1 tsp Salt (or to taste)
1/2 tsp Black Pepper (or to taste)
2 tbsp Peri-Peri Sauce (store-bought or homemade)
Fresh Cilantro, chopped (for garnish)

Preparing the Peri-Peri Marinade:

Alright, let’s get started with the heart of this recipe the peri-peri marinade! This is where all the magic happens, infusing those wings with incredible flavor and a delightful kick. Don’t be intimidated by the list of ingredients; it’s all about layering flavors to create that signature peri-peri taste.

Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. This step is crucial for building a flavorful base. We want the onions to release their sweetness and become nice and fragrant.
Add Garlic and Chilies: Add the minced garlic and chopped red chilies to the skillet. Cook for another minute or two, until fragrant. Be careful not to burn the garlic, as it can become bitter. The chilies will release their heat, so adjust the amount based on your tolerance for spice. I like to use a combination of milder and hotter chilies for a more complex flavor.
Incorporate the Bell Pepper: Add the chopped red bell pepper to the skillet and cook for about 5 minutes, until slightly softened. The bell pepper adds a touch of sweetness and helps to balance the heat from the chilies.
Introduce the Spices: Now it’s time to add the smoked paprika, dried oregano, dried thyme, ground cumin, ground coriander, and cayenne pepper (if using). Cook for about a minute, stirring constantly, until the spices are fragrant. This step is important for toasting the spices and releasing their full flavor potential. Be careful not to burn them.
Add Wet Ingredients: Pour in the lemon juice and red wine vinegar. Stir to combine and scrape up any browned bits from the bottom of the skillet. These browned bits are packed with flavor and will add depth to the marinade.
Sweeten and Thicken: Add the tomato paste and brown sugar. Stir well to combine. The tomato paste will add richness and body to the marinade, while the brown sugar will balance the acidity and add a touch of sweetness.
Season and Simmer: Season with salt and black pepper to taste. Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. This simmering process allows the flavors to meld together and create a cohesive marinade.
Cool and Blend: Remove the skillet from the heat and let the marinade cool slightly. Once cooled, transfer the marinade to a blender or food processor and blend until smooth. Be careful when blending hot liquids, as they can create pressure and cause the lid to pop off. You may need to vent the blender or food processor to release steam.
Final Touch: Stir in the peri-peri sauce. Taste and adjust the seasoning as needed. You can add more peri-peri sauce for extra heat and flavor, or a pinch of salt or sugar to balance the flavors.

Marinating the Chicken Wings:

Now that we have our amazing peri-peri marinade, it’s time to coat those chicken wings and let them soak up all that deliciousness. The longer you marinate the wings, the more flavorful they will be. I recommend marinating them for at least 4 hours, or even better, overnight.

Prepare the Wings: Make sure your chicken wings are separated at the joints (drumettes and wingettes). Pat them dry with paper towels. This will help the marinade adhere better and ensure that the wings get nice and crispy when cooked.
Coat the Wings: Place the chicken wings in a large bowl or resealable plastic bag. Pour the peri-peri marinade over the wings, making sure they are evenly coated. Massage the marinade into the wings to ensure that every nook and cranny is covered.
Marinate: Cover the bowl or seal the plastic bag and refrigerate for at least 4 hours, or preferably overnight. The longer the wings marinate, the more flavorful they will be. If you’re short on time, you can marinate them for as little as 30 minutes, but the flavor won’t be as intense.

Cooking the Peri-Peri Chicken Wings:

We’re almost there! Now it’s time to cook those marinated wings to perfection. You have a few options for cooking them: baking, grilling, or frying. I’ll provide instructions for both baking and grilling, as they are the healthier and more convenient options.

Baking Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil. This will prevent the wings from sticking and make cleanup easier.
Arrange the Wings: Arrange the marinated chicken wings in a single layer on the prepared baking sheet. Make sure the wings are not overcrowded, as this will prevent them from browning properly. If necessary, use two baking sheets.
Bake: Bake for 35-40 minutes, or until the wings are cooked through and the skin is crispy and golden brown. Flip the wings halfway through cooking to ensure even browning.
Broil (Optional): For extra crispy skin, broil the wings for the last 2-3 minutes of cooking, watching carefully to prevent burning. Keep a close eye on them, as they can burn quickly under the broiler.

Grilling Instructions:

Prepare the Grill: Preheat your grill to medium heat. Make sure the grates are clean and lightly oiled to prevent the wings from sticking.
Grill the Wings: Place the marinated chicken wings on the grill grates. Grill for 20-25 minutes, or until the wings are cooked through and the skin is crispy and slightly charred. Turn the wings frequently to ensure even cooking and prevent burning.
Check for Doneness: The wings are done when the internal temperature reaches 165°F (74°C). You can use a meat thermometer to check the temperature.

Serving the Peri-Peri Chicken Wings:

Congratulations, you’ve made delicious peri-peri chicken wings! Now it’s time to serve them up and enjoy. These wings are perfect as an appetizer, snack, or even a main course. I like to serve them with a side of creamy dipping sauce, such as ranch dressing or blue cheese dressing, to cool down the heat. You can also serve them with a side of fries, coleslaw, or a fresh salad.

Garnish: Garnish the peri-peri chicken wings with chopped fresh cilantro for a pop of color and freshness.
Serve Immediately: Serve the wings immediately while they are hot and crispy. They are best enjoyed fresh from the oven or grill.

Conclusion:

So there you have it! These Peri Peri Chicken Wings are more than just a recipe; they’re an experience. The vibrant flavors, the satisfying kick of spice, and the sheer joy of sinking your teeth into perfectly cooked, juicy wings make this a must-try for any wing lover. I truly believe that once you’ve tasted these, you’ll be adding them to your regular rotation.

But why are these wings so special? It’s the combination of the marinade, the cooking method, and the versatility they offer. The peri peri sauce, with its blend of African Bird’s Eye chilies, herbs, and spices, infuses the chicken with a depth of flavor that’s simply irresistible. The initial bake ensures they’re cooked through and tender, while the final broil or grill gives them that beautiful char and crispy skin we all crave.

And the best part? You can easily customize these wings to suit your own taste.

Serving Suggestions and Variations:

* Dipping Sauces: While these wings are fantastic on their own, a dipping sauce can elevate them even further. Try a cooling ranch dressing, a creamy blue cheese dip, or even a tangy yogurt sauce to balance the heat.
* Spice Level: Not a fan of super spicy food? No problem! Simply reduce the amount of peri peri sauce in the marinade or use a milder version. On the other hand, if you’re a spice fiend, feel free to add extra chilies or a dash of cayenne pepper for an extra kick.
* Cooking Methods: While I prefer baking and then broiling or grilling, you can also air fry these wings for an even crispier result. Just adjust the cooking time accordingly.
* Side Dishes: These wings are perfect as an appetizer or a main course. Serve them with a side of coleslaw, potato salad, corn on the cob, or even a simple green salad for a complete and satisfying meal.
* Marinade Time: While I recommend marinating the wings for at least 2 hours, you can marinate them overnight for even more intense flavor. Just be sure to store them in the refrigerator.
* Lemon Herb Variation: For a lighter, brighter flavor profile, try adding lemon zest, fresh herbs like rosemary and thyme, and a touch of garlic to the marinade. This variation is particularly delicious with a side of roasted vegetables.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The key to truly mastering this recipe is to not be afraid to experiment and adjust the flavors to your liking. Don’t be afraid to get creative with your dipping sauces, side dishes, and even the marinade itself.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to make the best Peri Peri Chicken Wings you’ve ever tasted. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? What dipping sauces did you use? Share your photos, comments, and feedback in the comments section below. I can’t wait to see your creations and hear your thoughts. Happy cooking!