Spicy Peri Peri Chicken Wings
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3-4 red chili peppers (seeds removed)
- 3 cloves garlic (peeled)
- ¼ cup fresh cilantro
- 1-2 lime (juiced)
- ½ teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil (not extra virgin)
- 2 teaspoons kosher salt (or 1 teaspoon table salt)
- 2 pounds chicken wings (drumettes and flats separated and wing tips cut off)
Method
- To make the marinade, in a food processor, combine red chili peppers, garlic, cilantro, lime, oregano, smoked paprika, olive oil and salt. Blend the mixture until you get a marinade that is smooth but with some texture still.
- Add chicken wings to a bowl, and pour the marinade over the chicken. Stir to coat the chicken in the marinade, cover with plastic wrap and allow to marinate in the fridge for at least 2 hours and preferably overnight.
- Preheat the oven to 425°F/220°C. Line a half sheet size baking sheet with parchment paper and set aside.
- Arrange the wings on the sheet pan leaving some space between each wing. Bake for 30 minutes, then flip and bake for 10 more minutes. Remove from the sheet pan, and serve with lime wedges.
- Air fry 400°F/200°C for 20 minutes, shaking or flipping the wings once or twice, until they are cooked through.
- Remove from the air fryer and serve.