Prepare the Peri-Peri Sauce: a. Remove the stems from the bird’s eye chili peppers. Be sure to wear gloves while handling the chilies, and use caution, as they are very spicy. b. In a food processor, combine the chili peppers, garlic, lemon juice, red wine vinegar, smoked paprika, paprika, dried oregano, salt, and black pepper. c. With the processor running, drizzle in the olive oil until you have a smooth and well-emulsified sauce. Taste and adjust the seasonings to your preference.
Marinate the Chicken Wings: a. Place the chicken wings in a large bowl and season them with salt and black pepper. b. Pour half of the peri-peri sauce over the wings and mix well to ensure they are evenly coated. Reserve the other half of the sauce for basting and dipping.
Cover the bowl with plastic wrap and refrigerate the wings for at least 1 hour, or ideally overnight for the best flavor.
Grill or Bake the Chicken Wings: a. Preheat your grill to medium-high heat (about 350-400°F/175-200°C) or preheat your oven to 400°F (200°C). b. If grilling, oil the grates to prevent sticking. If baking, place a wire rack on a baking sheet and lightly grease it. c. Place the marinated chicken wings on the grill or wire rack and cook for about 20-25 minutes, turning occasionally, until the wings are cooked through and have a nice char. If baking, you can use the broil setting for the last few minutes to get a nice char on the wings. d. While grilling or baking, baste the wings with the reserved peri-peri sauce several times for extra flavor.
Serve and Enjoy
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