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Peri Peri Chicken Wings Recipe
"
Perfectly spicy with amazing flavor!|Crispy skin, juicy meat inside!|Better than restaurant version honestly!|Kids love the mild version!|Marinated overnight, absolutely worth it!|Smoky paprika really makes difference!|Addictive sauce, making double batch!|Wings fall off the bone!
"
Peri Peri Chicken Wings Recipe
Signature
Featured

Nando's

Peri Peri Chicken Wings Recipe

Learn how to make authentic Nando's peri peri chicken wings at home! This quick and easy recipe shows you how to cook restaurant-style spicy wings with the perfect blend of African bird's eye chilies and Portuguese flavors.

Prep

15 mins

Cook

25 mins

Serve

4

Kcal

320
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Ingredients

Directions

  • 1kg chicken wings, split into flats and drumettes
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4-6 red bird's eye chilies, stems removed (or 2-3 red fresno chilies for milder heat)
  • 3 red bell peppers, deseeded and roughly chopped
  • 6 garlic cloves, peeled
  • 1 large onion, roughly chopped
  • 60ml red wine vinegar
  • 60ml lemon juice (about 2 lemons)
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1 bay leaf
  • 3 tbsp olive oil (for the sauce)

  1. Step 1

    Start by preparing your peri peri sauce, as this needs time to develop its flavors. Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the roughly chopped onion and cook for 5-6 minutes, stirring occasionally, until the onion becomes translucent and starts to soften.

  2. Step 2

    Add the garlic cloves, red bell peppers, and bird's eye chilies to the pan. Cook for another 8-10 minutes, stirring regularly, until the peppers begin to char slightly and soften completely. The mixture should be fragrant and the peppers should be tender when pierced with a fork.

  3. Step 3

    Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color. Add the smoked paprika, oregano, ground coriander, cardamom, ground ginger, and bay leaf. Cook for another minute until the spices become aromatic and well combined with the vegetables.

  4. Step 4

    Pour in the red wine vinegar, lemon juice, and brown sugar. Add 125ml of water and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until the liquid has reduced by about half and the peppers are completely soft and breaking down.

  5. Step 5

    Remove the bay leaf and allow the mixture to cool for 5 minutes. Transfer everything to a food processor or high-speed blender and blend until completely smooth, about 2-3 minutes. If the sauce seems too thick, add a tablespoon of water at a time until you reach a consistency similar to ketchup. Taste and adjust seasoning with salt if needed. Set aside 125ml of the sauce for serving later.

  6. Step 6

    Preheat your oven to 220°C. Pat the chicken wings completely dry with paper towels - this is crucial for crispy skin. Place the wings in a large bowl and drizzle with 3 tablespoons of olive oil. Season generously with salt and black pepper, tossing to ensure every wing is well coated.

  7. Step 7

    Arrange the wings in a single layer on two large baking trays lined with parchment paper, ensuring they don't overlap. This allows proper air circulation for even cooking. Bake for 25 minutes, then flip each wing over and bake for another 20-25 minutes until the skin is golden brown and crispy.

  8. Step 8

    Remove the wings from the oven and immediately brush them generously with the peri peri sauce while they're still hot - the heat will help the sauce penetrate the skin. Reserve some sauce for serving. Let the wings rest for 2-3 minutes to allow the sauce to set slightly.

  9. Step 9

    Transfer the wings to a serving platter and drizzle with any remaining sauce from the baking trays. Serve immediately with the reserved peri peri sauce on the side for extra heat, alongside some crispy chips and a fresh salad. The wings are best enjoyed hot when the skin is at its crispiest and the sauce is still sizzling.
FAQ for
Peri Peri Chicken Wings Recipe

What ingredients are used in Peri Peri Chicken Wings Recipe from Nando's?

Key ingredients include chicken wings, bird's eye chillies, red bell peppers, garlic, onion, red wine vinegar, lemon juice, tomato paste, brown sugar, smoked paprika, oregano, coriander, cardamom, ginger, and olive oil for an authentic Portuguese flavour.

How to cook Peri Peri Chicken Wings Recipe from Nando's at home?

Learn how to cook Nando's Peri Peri Chicken Wings Recipe from Nando's by first making the signature sauce with chillies, peppers and spices, then baking seasoned wings at 220°C for 45-50 minutes until crispy, and finishing with generous peri peri sauce coating whilst hot.

What's the best oven temperature for crispy chicken wings?

The optimal temperature for crispy chicken wings is 220°C. This high heat ensures the skin becomes golden and crispy whilst cooking the meat thoroughly. Pat wings dry before cooking and avoid overcrowding for best results.

How spicy are bird's eye chillies in peri peri sauce?

Bird's eye chillies are quite fiery, rating 50,000-100,000 Scoville units. For milder heat, substitute with 2-3 red fresno chillies instead. You can always adjust the quantity to suit your spice tolerance preferences.

Can you make peri peri sauce ahead of time?

Yes, peri peri sauce can be made up to a week in advance and stored in the fridge. The flavours actually improve over time. Make sure to store in an airtight container and bring to room temperature before using.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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