Just because its January, don’t feel you have to give up the baddest and the best finger linking food. Eating well is all about the cheeky cheats to make slightly more virtuous versions of the dishes you really like.
For me, piri piri wings are just that. Sticky, saucy and dum-dinkerlingly good. This is lighter take on a simple, flavour packed classic. Its simple and super easy to prepare. Any cowboy could do it!
These are ideal to marinade and cook ahead, if you have friends popping around on the weekends. The recipe is easily doubled and is the perfect food to whack on a board, with a selection of dips, chips and simple salads.
Grilled Piri Piri Chicken Wings Recipe
For a simple supper, all you need is a good shaved salad. My favourite is the ribboned kale and nectarine sale from my book, ‘the naked diet’ Its light, full of flavour and downright tasty.
- 6 Chicken Wings
- 1/2 tsp oregano
- 1/2 tsp paprika
- 2 cloves garlic
- 4 tbs Piri Piri Sauce
- 2 tbs chopped coriander
- 2 finely chopped spring onions
- salt and pepper
Add all the ingredients, apart from the chicken wings, to a food processor. Blitz to combine. Alternately finely chop herbs by hand and combine the marinade ingredients together in a large bowl
Cover chicken and marinade for 6-12 hrs, overnight is best. – If you are feeling lazy 20 mins will do.
Cook the chicken wings in a hot griddle pan or on a hot barbecue for 7-8 minutes each side or until thoroughly cooked and golden brown.
Serve with fresh coriander and garlic sour cream dipping sauce
Sour Cream Sauce
- 3 tbs soured cream
- 1 tbs mayo
- 1 garlic cloves, mashed into a pulp
- lemon juice, to taste
- Salt and pepper
Mix in a bowl, serve alongside the chicken