Buffalo Chicken Wings with Peri Peri Sauce
Ingredients:
- 1 kg chicken wings
- 3-4 red chilies, deseeded (optional, for less heat)
- 4 cloves of garlic, minced
- A handful of fresh parsley
- ½ lemon, juiced
- 3 tbsp rapeseed oil
- 1 tbsp honey
- 1 tsp onion salt
- ½ tbsp paprika
- 1 tsp dried oregano
Instructions:
- Prepare the Oven and Pan:
- Preheat the oven to 180°C (356°F).
- Make the Peri Peri Sauce:
- In a blender, combine the red chilies, half of the rapeseed oil, minced garlic, paprika, lemon juice, onion salt, and dried oregano. Blend until smooth to form the peri peri sauce.
- Marinate the Chicken:
- In a large mixing bowl, toss the chicken wings with the peri peri sauce using tongs to ensure even coating. Cover the bowl with cling film and refrigerate to marinate for at least 1 hour, or up to 24 hours for deeper flavor.
- Sear the Chicken:
- Heat 1 tablespoon of rapeseed oil in a griddle pan over high heat. Once hot, sear the chicken wings in batches, about 2-4 minutes per side, until one side is charred. Then, transfer the wings to a foil-lined baking sheet.
- Prepare for Baking:
- Mix the honey and the remaining oil into the leftover marinade. Using a brush, coat the chicken wings with this mixture.
- Bake:
- Place the baking sheet in the oven and bake for 20 minutes, or until the chicken is thoroughly cooked and the juices run clear.
- Serve:
- Serve the chicken wings hot with your favorite dip, such as mayonnaise, if desired.
Enjoy your spicy and tangy Buffalo chicken wings with homemade peri peri sauce, perfect for any gathering or a flavorful dinner at home!