Peri-Peri Chicken Wings, one of Nando's signature dishes, now served from the comfort of your own home. Baked chicken wings with a fantastic peri-peri marinade, nice and crispy skin, and juicy meat; I can't think of a better starter. Whether you are enjoying a BBQ with family and friends, or enjoying a good game, these chicken wings are just perfect for every occasion.
Chicken wings must be the most popular appetizer when it comes to take-away options. They make the perfect finger food for every occasion, and are absolutely delicious. From simply baked chicken wings to fancier marinade, you can never fail with them.
And one flavour I have missed a lot is the peri-peri one. Well, not only because this year has proven to be one crazy year, but also because there is no Nando's in the Isle of Man. So, homemade peri-peri it is! My Nando's Peri-Peri Butterfly Chicken Breast Recipe is insanely delicious, and so are these wings.
Peri-peri sauce is widely available in most big supermarkets, and it's absolutely amazing. But if you want to take these chicken wings to the very next level, make your own marinade, and you will not regret it. It's so nice, and it coats the wings very well. You can used the store-bought sauce for dipping.
And the good thing about using your own marinade, is that you can use it right from the beginning, while a sauce would be added towards the end, as it could potentially leave a burnt smell if baked for too long.
Ingredients needed
- chicken wings -or wings cut into drumette and wingette with tips removed
- olive oil
- lemon juice
- smoked paprika
- chilli sauce -tabasco works great here
- chilli flakes
- fresh garlic
- oregano
- salt &Â black pepper
Step-by-step photos and instructions
Nando's famous chicken dishes are usually grilled, but I decided to bake the peri-peri wings to ensure they are cooked to perfection, since I don't have a large enough grill, and the oven one is not as good.
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You can still grill them, of course, or if you are out making a nice BBQ, that's even better, but I will show you now how to bake the most delicious wings.
- start by making the marinade, which is so simple: mix together the olive oil, smoked paprika, lemon juice, chilli sauce, minced garlic, chilli flakes, salt and pepper - to get a thick smooth paste
- coat the wings with the marinade, cover the bowl with clingfilm, and leave to marinate for at least one hour, ideally longer so the wings can soak up the rich flavours
- preheat the oven to 150 degrees Celsius (300 Fahrenheit)
- line the dripping baking tray with kitchen foil to avoid too much mess, and place the oven rack on top
- arrange the wings over the rack, and bake for 20 minutes
- turn the wings over the other side, and increase the temperature to 220 Celsius (425 Fahrenheit) and leave to bake for a further 30-35 minutes
- serve hot with your favourite sauce
Expert tips
These baked chicken wings have the crispiest, most delicious skin you can possibly get. The trick to get that crispy skin is starting with a low oven temperature; that will break down the fat, while the hot temperature will work its magic and crisp up the skin. Trust me, it works wonderfully well, so do change the temperature.
Before adding the marinade, make sure the wings are patted dry, the marinade will stick much better, and the wings will have an even colour after roasting. The longer you leave them to marinate, the better, if you can do it overnight, that's perfect!
No need to coat the wings with marinade several times, once it's more than enough, if done correctly, that is why the marinade has to be thick, it will stick well to the wings.
If you don't make your own marinade and decide to use the store-bough sauce, baked them first following the same instructions, but add the sauce towards the end, let's say 10 minutes before the wings are ready to come out, otherwise the sauce might burn and leave an unpleasant taste.
And that is all, a fantastic recipe that will make everyone lick their fingers clean! Enjoy!
If you’ve tried these PERI-PERI CHICKEN WINGS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Peri-Peri Chicken Wings
Equipment
- Oven
Ingredients
- 20 chicken wings (or 10 wings cut into drumette and wingette with tips removed)
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- 2 tablespoon smoked paprika
- 2 teaspoon chilli sauce (tabasco works great here)
- 1 teaspoon chilli flakes
- 4 cloves of garlic
- 1 tablespoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
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Instructions
- To make the marinade, mince the garlic, and add it to a bowl together with the olive olive, smoked paprika, lemon juice, oregano, salt, pepper, chilli sauce and flakes.
- Mix well to get a thick smooth paste.
- Pat dry the wings, then coat well with the marinade. Cover the bowl with clingfilm and leave to marinate for at least one hour, longer if possible.
- Cover the dripping tray or any other tray you have with kitchen foil to avoid too much mess, and place the oven rack over the tray.
- Arrange the wings over the rack, and bake in the preheated oven at 150 degrees Celsius (300 Fahrenheit) for 20 minutes.
- Flip the wings onto the other side, then increase the oven temperature to 220 degrees Celsius (425 Fahrenheit).
- Bake for a further 30-35 minutes.
- Serve hot with your favourite sauce.
Notes
- The trick to get that crispy skin is starting with a low oven temperature; that will break down the fat, while the hot temperature will work its magic and crisp up the skin. Trust me, it works wonderfully well, so do change the temperature.
- Before adding the marinade, make sure the wings are patted dry, the marinade will stick much better, and the wings will have an even colour after roasting. The longer you leave them to marinate, the better, if you can do it overnight, that's perfect!
- No need to coat the wings with marinade several times, once it's more than enough, if done correctly, that is why the marinade has to be thick, it will stick well to the wings.
- If you don't make your own marinade and decide to use the store-bough sauce, baked them first following the same instructions, but add the sauce towards the end, let's say 10 minutes before the wings are ready to come out, otherwise the sauce might burn and leave an unpleasant taste.
Dan says
I liked this recipe alot but I found them to be quite under salted, I dont think a half teaspoon of salt is enough for 20 wings. I think doubling the salt would bring out alot more flavour, good recipe regardless.
Daniela Apostol says
Thank you for your comment! I don't eat too salty, so definitely increase the amount of salt if needed.
Squeaky says
I haven’t actually tried the recipe but the technique is
The best I’ve found for oven baked wings. I always do mine like this now, with the lower temperature to
Start. Next time I will try the recipe! I was out of
Paprika yesterday, oops
Daniela Apostol says
I hope you likw my recipe, the technique is indeed the best.
Squeaky says
Yes I finally tried and they are amazing! Although I am out of garlic which is odd- I always have garlic. I added a teaspoon of garlic powder instead and I think it did the trick !
Daniela Apostol says
Amazing! I am glad you enjoyed the recipe!
rikusrme says
I find making these wings in a hot air fryer cooking for 15 min at 425F is quicker and more crisp, hope this helps.
Daniela Apostol says
Thank you for your comment! Wings are so easy to make in different ways, and they are so delicious. I don’t have an air fryer, although l heard great things about it.
Jane says
The recipe mentions oregano. Is this dried or fresh please?
Daniela Apostol says
Dried one should do.