A recipe for chicken wings that have been brined, rubbed with chili powder and garlic, then tossed with your own homemade Peri Peri sauce. Then we grill them to perfection and toss them again in Peri Peri sauce. Win!
Grilled Peri Peri Chicken Wings Recipe
Ready for some spicy chicken wings, my spicy food loving friends? This is the perfect spin on your favorite Peri Peri Chicken recipe - Get ready for Grilled Peri Peri Chicken Wings.
We're serving these up using my Homemade Peri Peri Sauce, and they are going to hit the spot! This is also a great way to use our Peri Peri Seasoning.
Peri Peri sauce is a hugely popular African sauce with Portuguese roots.
One of my personal favorite ways to enjoy it is with chicken wings - see our Chicken Wings Recipes and you'll see what I mean - and these grilled Peri Peri wings are an excellent addition to the collection.
This is a recipe you'll return to over and over again!
What You'll Love About These Wings
- The wings are brined for several hours. This helps plump up the chicken wings and makes them extra juicy by the time you serve them. Pat them dry, and give them a good dry rub.
- You'll love the smoky addition the grill adds to the flavor of the wings.
- The peri peri sauce adds the perfect amount of heat and flavor that bring these wings over the top. It perfectly coats the wings both before and after you grill them for a blast of deliciousness.
Let's discuss how to make grilled peri peri chicken wings, shall we?
Peri Peri Wings Ingredients
The full recipe with exact measurements is listed in the recipe card at the bottom of the post.
- Chicken Wings.
- Seasonings. Chili powder, garlic powder, salt.
- FOR THE PERI PERI SAUCE RECIPE
- Spicy Red Chilies. African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you.
- Garlic.
- Smoked Paprika.
- Fresh Cilantro.
- Vegetable Oil.
- Lemon Juice.
- Salt.
How to Make Peri Peri Chicken Wings - the Recipe Method
- Make the Peri Peri Sauce. Simply process everything in a blender or food processor to make a smooth paste. Refrigerate until ready to use.
- Brine the Chicken. Add the chicken to a large bowl with salt and cover with water. Brine in the fridge for 3 hours, then remove and pat dry.
- Spices. Rub your spice blend into the wings, then toss them with half of the peri peri sauce.
- Grill the Wings. Grill them for 20 minutes over medium-high heat, turning them once half way through. Keep an eye on them so they don't burn.
- Get Saucy. When the wings are done, toss them with the rest of your peri peri sauce and enjoy!
Boom! Done! Your grilled peri peri chicken wings are ready to enjoy! I hope you love them!
Storage and Leftovers
Leftover peri peri wings will last up to 5 days in the refrigerator in a sealed container. You can warm them in the oven or air fryer to enjoy them again.
Patty's Perspective
I've fallen head-over-heels in love with Peri Peri sauce. I was instantly, "What can we make with this?" We had the chicken wings in the freezer, so yeah! I expected these to be great, and guess what? They certainly were.
Check Out Some of My Other Popular Chicken Wing Recipes
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Grilled Peri Peri Chicken Wings Recipe
Ingredients
- 2 pounds chicken wings separated and tips removed
- 4 tablespoons salt
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- ½ cup Peri Peri Sauce
FOR THE PERI PERI SAUCE RECIPE
- 1 pound red chilies chopped – African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you
- 4 cloves garlic chopped
- 1 teaspoon smoked paprika – you can sub in other chili powders
- ½ cup chopped cilantro
- ½ cup olive oil or vegetable oil
- Juice from 1 lemon
- Salt to taste
Instructions
- Prepare your sauce first by combining all sauce ingredients in a food processor. Process to form a smooth paste. Refrigerate until ready to use.
- Set the chicken wings into a large bowl. Add salt and cover with water. Cover and refrigerate about 3 hours to brine.
- Remove and pat the wings dry.
- Set them into a large bowl and rub the dry spices into the skins. Get it in there!
- Toss the wings with half of the Peri Peri sauce.
- Heat a grill to medium-heat and grill the wings for 20 minutes, turning once half way through. Keep an eye on them so the skins do not overcook.
- Once cooked through, toss the wings with the remaining Peri Peri sauce and serve, or serve the sauce on the side.
Nutrition Information
NOTE: This recipe was updated on 5/12/24 to include new information and photos. It was originally published on 2/12/16.
Jim H says
Grilled Peri Peri Chicken Wings - Is the 4 T of salt only used for brining or is some portion of salt intended in the "dry spice" mixture mentioned in step #4 of instructions?
Mike Hultquist says
Jim, 4 TBSP salt is ONLY for the BRINE.
Ryan says
What’s a good common pepper to substitute for the African Birds Eye pepper?
Mike Hultquist says
Ryan, tabasco, Thai, or cayenne peppers are good subs, though really any similar heat pepper can work. You can also use milder red peppers like Fresno, but add in extra cayenne or spicy chili flakes.
Gerell Lagerloef says
Good recipe but too hot for all but the heartiest of pepper eaters ( I realize this IS Chili Pepper Madness ). I enjoyed it immensely but I ate it by myself though I had made it for several. I had to use red Thai chili pepper as no one around had the African called for in this recipe. They were very hot. I should have known better but I really wanted to try it. Keep up the great work Mike. Am enjoying your book and it's wonderful recipes!
Mike Hultquist says
Sorry it was too hot, Gerell! Next time, you can hopefully adjust it down so everyone else can enjoy it. I appreciate it and am very happy you're enjoying my book as well. I have a new one coming out at the end of the year!
Suresh Mistry says
I think you mean teaspoons not tablespoons for the salt, chilli powder and garlic powder?
Mike Hultquist says
I mean tablespoons. You can, of course, adjust to your personal preference.
Paul says
Hi Mike and Patty,
Fire still raging as I type!
As always I use whatever chillies are to hand and tone the spiciness to my tolerance. I used 15 rehydrated Facing Heaven chillies along with 5 rehydrated Guajillos and 2 fresh generic ‘red’ chillies that we get here in the local shop in Ossett.1tbsp Cayenne powder with another of sweet paprika in the rub.
Oven baked and I’ve got to say that it is approaching the maximum chilli tolerance that I have but I really enjoyed a few of them just now. Loads left to reheat too. Or eat cold if the weather goes bonkers again!
Nice to push one’s boundaries every now and then.
Cheers,
Paul:-)
Mike Hultquist says
Paul! Boom! I love it. Sounds awesome! I agree, I love the push the boundaries. =)
Steve says
Sensational, just tried this recipe for the first time on bbq, thighs and wings, an absolute hit with the family!!
Mike H. says
I am very happy to hear that, Steve. Thank you!
Mike Reitano says
I have a rotisserie basket to use can you add some of the peri peri sauce to the brine?
Mike Hultquist says
Mike, yes, you can add some to the brine for extra flavor. Enjoy!
Mike Reitano says
I have a rotisserie basket will this receipe work with that?
Mike Hultquist says
Absolutely, should work great! Enjoy!
Ramya says
Cant wait to make this soon for me can i use tofu i never had grilled peri peri chicken wings before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Altie Metcalf says
Hi! Love these recipes. It's really hard to get fresh hot red peppers where I am, but there are plenty of hot green peppers (I'm in southern Arizona). I've always seen Peri Peri sauce that is reddish. Can I use green hot peppers?
Mike Hultquist says
Altie, yes, you can use green. The flavor will be a bit different, but still good! Enjoy!
Mike H. says
Enjoy, Ramya!