Peri Peri Chicken Wings

Peri Peri Chicken Wings – a perfect , spicy dish to serve up at a party or game night, or even with a nice big salad for a quick weeknight meal. Either way, these are super delicious and while looking through the blog recently, I realized that I haven’t shared many chicken wings recipes here. So today, I’m going to rectify that. I bring you some spicy, delicious Peri Peri Chicken wings. These are made from scratch and bake off in the oven. So there’s very little hands-on time required for this recipe. All you have to do it put together a simple marinade paste and then work on a dip, a salad or anything else you’d like to serve these wings up with.

PeriPeriChickenWings
Peri Peri Chicken Wings
 

If you’re prepping your own chicken wings, split the wings and either set the tips aside for a stock or discard. I bought Marco’s Wing Nibbles from Woolworths that has this stage dealt with so you use the wings as is. 

This recipe couldn’t be any simpler. After prepping the wings, you simply wash them and pat them dry. Sprinkle with salt and use our beautiful homemade marinade. Peri Peri is known to be a spicy sauce / marinade and this one is. If you enjoy a good Peri Peri, but don’t want it too spicy, you could substitute some of the birdseye chillies with a milder pepper. That way you will still get the color and volume in the marinade but it won’t be too spicy. 

In our house, we love spicy food, so I’ve used birdseye chillies with the seeds and all. And can I tell you, these wings turned out so very delicious. It packs the perfect amount of kick for us and when you pair this with the homemade Blue Cheese Dip, it is absolutely divine. 

The Blue Cheese Dip has the perfect cooling affect to counter the spiciness of the wings. Let me tell you, once you taste this, you won’t be able to stop at one. But don’t just take my word for it. Go ahead and make these wings and try them out for yourself. 

So let’s take a look at the recipe now, shall we?

Peri Peri Chicken Wings

Recipe by Trisha VazCourse: AppetizersDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

300

kcal
Marinade time

30

minutes

Peri Peri Chicken Wings – a perfect , spicy dish to serve up at a party or game night, or even with a nice big salad for a quick weeknight meal.

Ingredients

  • 1 kilo chicken wings (split the wings and either set the tips aside for a stock or discard. I bought Marco’s Wing Nibbles from Woolworths that has this stage dealt with so you use the wings as is.)

  • Salt, to taste

  • Chopped parsley, to garnish

  • For the marinade –
  • 8 birdseye chillies

  • 4-6 large cloves of garlic

  • 1 tbsp. smoked paprika

  • 1/2 tsp extra hot Cayenne Pepper

  • 1 tsp oregano

  • 1 tsp black pepper powder

  • Juice of 1/2 lemon or 1 lime

  • 1 – 2 tbsp vinegar

  • For the Blue Cheese Dip
  • 1/3 cup Greek yogurt

  • 1/4 – 1/3 cup of Blue Cheese crumbled

  • White pepper powder, to taste

  • 1 tsp Worcestershire sauce

Directions

  • The wings –
  • Grind all these marinade ingredients to a paste.
  • Wash the chicken and pat dry.
  • Season with salt.
  • Pour the marinade over the chicken and toss to coat the chicken pieces well. Set aside to marinade for about 30 minutes.
  • Preheat the oven to 180 degrees C.
  • Lightly grease a baking dish. Place the chicken wings in a single layer.
  • Bake for about 30-40 minutes or till cooked through, flipping them over about halfway through the the cooking process.
  • Garnish with some chopped parsley.
  • Blue Cheese Dip
  • Mix all the ingredients together. Serve up.

Recipe Video

Chicken Wings in Angry Sauce

I can barely remember the last time I enjoyed some good chicken wings. It must have been atleast over 4 years ago when my brother whipped up some at a family BBQ. I had a big hankering for some and picked up some Chicken Wings the other day. Now, I do know how my brother makes his version but I thought it would be a good idea for him to do a guest post around here sometime. Now I just need to get him to do it.

Anyway, I wanted to try making something different and when I came across this recipe, it was a no brainer. I mean it has a concoction called Angry Sauce. How cool is that! I was really excited to try it out. The recipe seemed fairly simple. What I really loved about it is that the wings are baked. There is no frying involved. Yet, you are left with a beautiful crispy skin on the wings and that is just how I like it. It does make this recipe healthier. They are then dunked in a flavorful sauce and tossed. What you end up with is a really tasty, sticky plate of wings that is bound to be a hit at your next party or gathering. There is hardly any hands on time required for this recipe which makes it perfect for a party. And that Angry sauce is so good, a little spicy, tangy and sweet all at the same time. Yummmm. I do hope you try this recipe out. And if you do, I’d love to hear what you think of it.

Chicken Wings in Angry Sauce
Adapted from: Food & Wine


2 pounds chicken wings (split the wings and either set the tips aside for a stock or discard. I bought Marco’s Wing Nibbles from Woolworths that has this stage dealt with so you use the wings as is.)
1 – 1 1/2 tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 – 2 tbsp gochujang (Korean red chilly paste) (depending on how hot you want the sauce)
1 tsp tabasco sauce
1 tsp red chilly powder
1-2 tbsp water
1 tbsp sugar
2 tsp rice wine vinegar
2 tsp soy sauce
1 spring onion, thinly sliced
1 tsp sesame seeds

Preheat the oven to 180ºC.

Line a large baking sheet with foil and spray with cooking spray. (I just used a Pyrex baking dish and lightly sprayed with olive oil.)

Toss the wings in the olive oil and sprinkle salt and pepper. Toss well to make sure all the wings are well coated.

Place the wings skin side up on the prepared baking tray and bake for about 40-45 minutes until they are cooked through and the skin is crisp.

While the wings are baking, in a small bowl, mix the rest of the ingredients for the sauce, except the spring onion and sesame seeds. If the sauce is too thick, add a little more water to thin it down a little.

Taste the sauce and adjust the spice, salt, sweetness or sourness, as needed.

Drain off any fat that has rendered from the wings while baking, and toss the wings in the sauce till it is well coated.

Sprinkle with the spring onion and sesame seeds.

Enjoy!!!




*** This post is not a sponsored post and I haven’t received any compensation from either Marco’s or Woolworths.