Grilled Peri Peri Chicken Wings
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!
- 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
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.
Calories: 583kcal | Carbohydrates: 15g | Protein: 25g | Fat: 47g | Saturated Fat: 9g | Cholesterol: 94mg | Sodium: 7945mg | Potassium: 733mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2775IU | Vitamin C: 187.7mg | Calcium: 54mg | Iron: 3.6mg