Servings : Serves 4-5
There are never enough ways to serve up wings, and this version is one of the top-most favourite grilled wings option in my home! The recipe is an adaptation of my Peri Peri Chicken, you cannot go wrong with it!
- 1 kg chicken wings
- 2-6 birds-eye red chillies (adjust spice level to your taste. 2 will be mildly spicy whilst 6 will be very spicy)
- 1 big red capsicum/bell-pepper
- 1 lemon's juice
- 2 tbsp paprika powder
- 2 tsp salt
- 1 tbsp oregano
- 1/2 tsp red chilli powder
- 1/2 cup oil (vegetable or olive)
- 5 cloves of garlic
- 4 tbsp brown vinegar
- 1 tsp black pepper
- 1/4 tsp red or orange food colouring
Clean, dry and put the wings in a bowl.
Blend all the other ingredients and then pour this sauce over the wings. Mix until every wing is coated well. Refrigerate overnight.
Remove the chicken from the fridge at least half an hour before you begin cooking so that it comes close to room temperature. When ready to cook, shake the excess marinade off the chicken wings and grill on a bbq/charcoal grill (or under the broiler grill of your oven) for about 15-20 minutes per side or until cooked through and they begin to char.
While the wings are cooking, pour the marinade/sauce into a small saucepan, add about half a cup of water and simmer until the sauce thickens and is cooked. You can use this delicious sauce to brush the cooked wings when they come out of the oven or to serve on the side.
If you did not BBQ the wings on a proper charcoal grill, you can light a small coal, place it on a piece of foil and put it in the centre of the dish holding the cooked chicken. Drop some oil on the lit coal and cover the dish so that the smoke released from the coal gets absorbed into the chicken. This will give the wings a great BBQ aroma.
Serve your delicious Peri Peri wings with fries, fresh salad and a cold drink .