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Peri peri wings
PREPARATION TIME 10 minutes, plus marinating time (optional)
COOKING TIME up to 40 minutes
SERVES 4
INGREDIENTS
● 1kg chicken wings ● 4 tbsp peri peri seasoning ● salt and black pepper ● 4 large red chillies, roughly chopped ● 4 red birdseye chillies, roughly chopped ● juice of 1 lemon ● 6 tbsp olive oil ● handful of fresh coriander, finely chopped, to serve (optional)
METHOD
If liked, cut the wings into 2 pieces (called the drumette and the wingette). You will end up with more pieces of chicken, which is a great way of feeding a crowd. Alternatively, leave them as they are. Put in a mixing bowl and season with 3 tbsp of peri peri seasoning and salt and pepper. Put all the chillies, 1 tbsp of peri peri seasoning, the lemon juice, oil and salt and pepper in a food processor. Blitz them until smooth. Add a drop more oil if you like the sauce a little looser. Reserve half the sauce for later and pour the other half over the wings. Massage it into the wings. Leave to marinate if you have time. For best results, cook on a barbecue: make sure it's very hot first, then cook the wings for 10-12 minutes, turning every 2 minutes until they develop a black char all over. Alternatively, to oven bake: preheat the oven to 180°C/160°C fan/gas mark 4, put the wings on a baking tray and cook for 20 minutes. Turn the wings When the wings are cooked through, brush on the remaining half of the sauce. Serve with the coriander, if using.
