Peri-Peri Chicken Wings

Overhead shoot of a white rectangle plate with chicken wings, a small white bowl of sauce next to it and one of yellow rice

4.82 from 11 votes

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. The Nando's chicken wings are a big winner every single time. Serve them with hot sauce for the best Nando's experience.

Prep Time5

Cook Time55

Marinating Time1

Total Time2

Course: Appetizer

Cuisine: Portuguese

Servings: wings

Calories: 124kcal

Author: Daniela Apostol

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

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.

Nutrition