Spicy Peri Peri Chicken Wings
Chicken wings marinated in a spicy peri peri-style chili, garlic and cilantro sauce, then baked or air-fried until crisp.
Servings: 6 servings
Ingredients
Ingredients
- ?3-4 red chili peppersseeds removed
- ?3 clovesgarlicpeeled
- ?1/4 cupfresh cilantro
- ?1-2 limejuiced
- ?1/2 teaspoondried oregano
- ?1 teaspoonsmoked paprika
- ?1 tablespoonolive oilnot extra virgin
- ?2 teaspoonskosher saltor 1 teaspoon table salt
- ?2 pounds 900 gramschicken wingsdrumettes and flats separated and wing tips cut off
Instructions
Instructions
- Make the marinade: in a food processor combine 3–4 red chili peppers (seeds removed), 3 garlic cloves (peeled), 1/4 cup fresh cilantro, juice of 1–2 limes, 1/2 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 tablespoon olive oil (not extra‑virgin), and 2 teaspoons kosher salt (or 1 teaspoon table salt). Pulse/blend until the mixture is smooth but still has a little texture.
- Add 2 pounds (900 grams) chicken wings (drumettes and flats separated, wing tips removed) to a large bowl. Pour the marinade over the wings and toss well to coat every piece.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or preferably overnight.
- Oven method (for a baking sheet): preheat the oven to 425°F / 220°C. Line a half‑sheet baking pan with parchment paper. Arrange the marinated wings in a single layer on the pan, leaving space between pieces so air can circulate.
- Bake the wings for 30 minutes. Flip each wing, then bake 10 minutes more, until the wings are cooked through and the skin is crisp (internal temperature should reach 165°F / 74°C). Remove from the oven and let rest 3–5 minutes before serving.
- Air‑fryer method (alternative): preheat the air fryer to 400°F / 200°C. Place the wings in a single layer in the air fryer basket (work in batches if needed so they aren’t crowded).
- Air‑fry for about 20 minutes, shaking or flipping the wings once or twice during cooking, until they are cooked through and crisp (internal temperature should reach 165°F / 74°C). Remove and let rest 3–5 minutes before serving.
Equipment
- Food Processor
- Baking Sheet
- Mixing Bowl
Notes
I removed the seeds from the peppers before adding them to the food processor, and ended with wings that were equivalent to Nando’s medium style chicken. If you want yours to be hotter, leave the seeds in!
You can taste the marinade to decide how hot you want to go, but keep in mind that it will taste hotter fresh than it will once it’s baked into the wings.
Marinate overnight if at all possible. You can shorten the marinade time if you’re in a rush, but I highly suggest planning ahead and letting these wings soak up all of that flavor in the fridge overnight.
Parchment paper is key to easy clean up! You’ll barely need to wash the pan if you line it with parchment paper, plus the paper will keep the wings from sticking.
To Store:Keep leftovers in an airtight container in the fridge for up to 3 days.
You can taste the marinade to decide how hot you want to go, but keep in mind that it will taste hotter fresh than it will once it’s baked into the wings.
Marinate overnight if at all possible. You can shorten the marinade time if you’re in a rush, but I highly suggest planning ahead and letting these wings soak up all of that flavor in the fridge overnight.
Parchment paper is key to easy clean up! You’ll barely need to wash the pan if you line it with parchment paper, plus the paper will keep the wings from sticking.
To Store:Keep leftovers in an airtight container in the fridge for up to 3 days.