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Peri Peri Chicken Wings

Juicy, tangy and spiced with citrus and paprika, with just enough heat to make these wings a treat, whether grilled or roasted in the oven.

Course Main Course
Cuisine portuguese
Keyword chicken wings, paprika, peri peri
Prep Time 3 hours
Cook Time 1 hour
Servings 4

Ingredients

  • 4 cloves of garlic minced well
  • 1 tbsp sweet smoked paprika
  • 1 small red chilli chopped finely, can use an additional one if desired
  • 1/2 tsp red pepper flakes more if you like it spicy
  • 1/4 tsp black pepper
  • 2 tsp dried oregano
  • 1 lemon Juice and zest
  • 1 orange juice only
  • 1/4 cup olive oil
  • 3 lb Chicken wings
  • 1-2 tsp kosher salt
  • 2 tsp smoked sweet paprika for sprinkling on before roasting
  • 1 tbsp chopped fresh parsley to serve optional

Instructions

  1. Combine the garlic, paprika, chilli pepper, chilli flakes, black pepper and oregano in a medium bowl. Mix well.
  2. Add the lemon juice and zest, orange juice and olive oil. Whisk till well blended.
  3. Pat the chicken wings dry and place them into a shallow bowl where they can sit in one layer, or into a large freezer bag.
  4. Pour the marinade over the chicken and massage it into all the nooks and crannies. Let it marinate for at least 3 hours to overnight. This can be started in the morning and left in the fridge to marinate. Turn and rub the marinade into the chicken occasionally.
  5. Preheat the oven to 425F
  6. Prepare a large baking sheet with a layer of foil covering the bottom. Lay a large cooling rack over the baking sheet. Spray the cooling rack. Lay the chicken wings skin side up in one layer on the rack, tucking the tip of the wing under the piece next to it. This is unnecessary if using wings that have already been trimmed and separated into the drummie and safety pin. Save the extra marinade for basting.
  7. Sprinkle all the wings with 2 tsp of paprika.
  8. Bake for 20 minutes, turn and baste. Repeat two more times. End with the skin side up, and baste one more time. The internal temperature should reach 165F to be done.
  9. If you want a bit more colour, feel free to turn on the broiler. But watch the chicken, it can quickly go from burnished to burnt.
  10. Gently brush the chicken with any remaining pan juices and served sprinkled with fresh parsley.
  11. Alternatively you can grill these outside on your grill.
  12. Heat the grill to 350-375F
  13. Place the chicken on the grill, skin side up. Cook for 10 minutes. Flip and cook another 10 minutes. Baste as desired. Continue until a lovely burnished hue and internal temperature has reached 165F