Chicken

Peri peri chicken wings

Name: Peri peri chicken wings recipe
Yield: 4
Ingredients: 1.8kg chicken wings; Kewpie mayo, to serve; Sliced green chilli, to serve; Lime halves, to serve; 5 long red chillies; 1 red capsicum; 1/3 cup (80ml) extra virgin olive oil; 1/3 cup (80ml) red wine vinegar; 1 tbs caster sugar; 1 red onion, chopped; 1 tbs tomato paste; 4 large garlic cloves; Zest and juice of 2 lemons; 1 tsp smoked paprika; 2 tsp dried oregano

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by Warren Mendes

delicious. team

May 25, 2022

Chef and TV presenter Warren Mendes takes a South African trip down memory lane with these barbecued peri peri chicken wings.

1.8kg chicken wings
Kewpie mayo, to serve
Sliced green chilli, to serve
Lime halves, to serve

Peri peri sauce

5 long red chillies
1 red capsicum
1/3 cup (80ml) extra virgin olive oil
1/3 cup (80ml) red wine vinegar
1 tbs caster sugar
1 red onion, chopped
1 tbs tomato paste
4 large garlic cloves
Zest and juice of 2 lemons
1 tsp smoked paprika
2 tsp dried oregano

Method

1.

For the peri peri sauce, grill chillies and capsicum on an open flame until charred and blackened. Place in a bowl, cover with plastic wrap, and steam for 5 minutes.
2.

Peel and discard skin and stems, then place in a food processor with remaining ingredients, 1 tsp salt flakes and 1/2 tsp freshly ground black pepper. Whiz until finely chopped. Transfer to a medium saucepan over medium heat and simmer for 8-10 minutes until thickened. Remove from the heat and set aside to cool.
3.

Place 1/2 cup peri peri and chicken wings in a bowl, toss to combine, and marinate for at least 1 hour, or overnight in the fridge if time permits. Remove from the fridge 1 hour before cooking.
4.

Preheat a barbecue with a lid to medium-high heat. Season chicken with salt flakes and grill, turning, for 12-15 minutes until lightly charred and cooked through. Serve with remaining peri peri, Kewpie, sliced chilli and lime halves alongside.