This is a bonus. I made this to go with the roosterkoek and boerewors. I just felt like we need more meat to the whole occasion. Although people might argue that chicken is not meat, this was our choice. It is more about the lovely peri-peri marinade who is the real star! Listen to the podcast here.
Once the marinade is made you can use it for whatever meat or veg you want. That is the wonder of it! Make it, use the amount you need and keep the rest in the fridge. It keeps for a while and it gets better and better over time. Thank you once again to Jan Braai for this recipe. Mine differs here and there but the base of the recipe is his.
PREP: 15 mins COOKING TIME- 28 mins
- 1kg of chicken wings
- A few chillies of your choice. Depending on how you like the heat.
- 1 whole garlic (peeled and chopped roughly)
- ¼ cup of olive oil
- ¼ cup of red wine vinegar
- ¼ cup of fresh lemon juice
- ¼ cup of water
- 2 tablespoons of chilli powder
- 2 tablespoons of smoked paprika
- 2 tablespoons of salt
- 2 tablespoons Portuguese chicken spice
- 1 tablespoon of sugar
For the peri-peri marinade:
- Use a food processor to make life easier and chop your garlic and chilli. If you don’t have one do this by hand. See how fine you can get it but you don’t need over do it. A rough chop will do. Add this to a jar that has just over 250ml capacity and that seal nicely.
- Add the other ingredients. Close the lid and shake it up so that everything can party together.
For the chicken:
- Use about ¼ of the liquid and baste your chicken wings in it. Adding everything in a larger Tupperware container is the best option. Close the lid and shake things up. Leave for 30 minuets or overnight.
- Braai these on medium heat. Use a basting brush to baste them as you turn them on the fire, using the sauce the chicken marinated in. This should take 20-30 minutes.
You can add these wings to a sheet pan and pop it into a 180-degree celsius pre-heated oven and let it do the work for 25 minutes.