Peri Peri Chicken Wings (Nandos Fakeaway)
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Chicken wings are one of the most affordable ‘cuts’ of chicken, so when thinking of a recipe to feature chicken wings, immediately I thought about the famous Peri Peri chicken wings from Nandos.
Table of Contents
Why make this at home
This is the first Nandos fakeaway recipe I attempted and I think it’s worth making for many reasons.
- The peri peri marinade is so so simple, with only a handful of ingredients added to a blender.
- Chicken wings are so cheap to buy from the supermarket.
- It can be prepped in under 3 minutes. That’s faster than a delivery driver.
How we achieve the Nandos vibe
The distinguishing features of Nandos Peri Peri wings for me are :
- The spicy, smoky marinade
- The grill marks
The Peri Peri marinade comes together with a blend of chillies, garlic, honey, paprika, onion salt, lemon juice and rapeseed oil.
To achieve the char lines/grill marks on the wings, we sear them in a griddle pan which gives us the BBQ chicken look and a smoky flavour.
Serve the Peri Peri Chicken Wings with Rainbow Grain Bowl (Nando’s inspired) or Nando’s Spicy rice
Ingredients
Chicken Wings
The star of this Nandos show. I try to look for the wings, that have the least hanging excess skin as this adds unnecessary fats.
Red Chillies
The type of chili you use will depend on your spice preference. I used red chillies from a bag of mixed chillies from my local supermarket. I taste-test each chilli to test the spice and depending on the heat, I either deseeded or left the seeds in the blend.
Garlic, Parsley and Lemon
Heavy on the garlic for the best Peri Peri marinade, I added fresh parsley slightly unconventional, but this adds flavour and brightness and lemon for acidity to cut through the rich fatty flavours of the Peri Peri chicken.
Honey
This adds sweetness to balance out all the other flavours in this recipe. It also helps the Peri Peri wings to caramelise and crisp up in the oven.
Seasoning
Paprika, onion salt, oregano. Winning combination for this nandos chicken.
See the recipe card for full information on all ingredients and quantities.
How to make this recipe
“Preheat oven to 180°C
- Using a food processor, add the red chillies(deseeded if you like a mild heat), half of the olive oil, oregano, paprika, lemon juice and onion (Image 1).
2. Blend together into a smooth consistency this will form the Peri Peri marinade (Image 2).
3. Using a large mixing bowl, coat the chicken wings in the peri peri sauce, using tongs to evenly distribute. (Image 3).
4. Cover the bowl with cling film and pop in the fridge to marinade for a minimum of 1 hour/or if you have time for up to 24 hours (Image 4).
5. Now add 1 tbsp of oil into a griddle pan on a high heat and allow the pan to get hot. Start frying the chicken wings in batches, for 2- 4 minutes on one side of the wing (to start browning). and then transfer to a foil lined baking sheet. We’re only aiming to char one side (Image 5).
6. Transfer the charred and partly cooked wings to a foil lined baking sheet. Then add the honey and remaining oil to the bowl with the marinade in. Using an oil brush, over the wings with the contents of this bowl. Place the baking tray into the oven to cook for 20 minutes, or until the juices of the chicken run clear (Image 6).
Serve with your favourite chicken wing dip and a dollop a mayo.
Other chicken recipes you could try…Chicken and Chorizo Paella, Chicken Thigh curry and Lemon and Thyme Chicken Thigh Tray Bake
Tips and Tricks
- If you have time, marinate the chicken wings overnight to infuse them with the peri peri sauce or marinate for a couple of 2 hours to enhance the taste.
- Preheat the oven, while charring your chicken wings on one side only for around 2 – 4 minutes.
- Baste the wings with any leftover peri peri sauce before you start to cook them in the oven, this will add extra flavor and keep the wings moist. Bake in the oven for around 20 minutes, to ensure you get a crispy and charred exterior.
- Cooking times may vary depending on the size of the wings and the cooking method. Keep an eye on the wings and adjust the cooking time accordingly to ensure they are cooked through, but not overdone.
Here are some tasty chicken recipes made using the Airfryer … Easy Spicy Chicken Sandwich and Chicken Goujons (Healthy and Homemade!)
FAQs
We sear the chicken wings first before adding them into the oven. This reduces the cook time slightly to 20 minutes of oven time.
It’s best if you can marinade the chicken ahead of time as this achieves the most flavoursome Peri Peri chicken wings. This is because the aromatics/flavour of the marinade have more time to absorb into the chicken wings, meaning the chicken wings will be more seasoned throughout.
However if you’re really in a rush, you’ll still get a tasty result by grilling straight away.
I’d marinade ahead of time (as mentioned above) then grill and bake as soon as you’re ready to eat. You want the chicken skin to be freshly grilled and baked for crispiness and you don’t want the meat to dry out when reheating.
Absolutely! I use a griddle pan to make this recipe more accessible/ easier to make all year round, but by using a BBQ to grill the chicken you’ll get a really nice sear and smoky flavour.
Traditionally, bird’s eye chillies are used in Peri Peri sauces. You can definitely use these – I have just left the type of chilli up to you so you can determine the spice level of your wings. Bear in mind these chillies are really hot sometimes, so taste test before adding into your blender!
Other ‘fakeaway’ recipes to try … Chicken Katsu Curry, Chicken Vermicelli Noodles and Healthy Chicken Tikka Masala
Explore More Recipes
If you tried this Peri Peri Chicken Wings, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Peri Peri Chicken Wings (Nandos Fakeaway)
Ingredients
- 1 kg chicken wings (£2.11)
- 3-4 red chillies, deseeded if you like less heat (£0.50)
- 4 cloves of garlic, minced (£0.69/3)=(£0.23)
- Handful of fresh parsley (£0.50)
- ½ lemon, juiced (£0.20)
Cupboard Essentials
- 3 tbsp rapeseed oil
- 1 tbsp honey
- 1 tsp onion salt
- ½ tbsp paprika
- 1 tsp dried oregano
Method
Preheat oven to 180°C
- Blend the red chillies (deseeded if you like a mild heat), half of the olive oil, oregano, paprika, lemon juice and onion salt in a food processor/blender to form the peri peri sauce.
- In a large mixing bowl, coat the chicken wings in the peri peri sauce, using tongs to evenly distribute. Cover the bowl with cling film and pop in the fridge to marinade for a minimum of 1 hour/up to 24 hours.
- Add 1 tbsp of oil into a griddle pan on a high heat. Allow the pan to get hot before frying the chicken wings in batches, for 2- 4 minutes on one side of the wing before transferring to a foil lined baking sheet. We’re only aiming to char one side.
- Add the honey and remaining oil to the bowl with the marinade in and using an oil brush, stir to create the final coating for the wings. Brush the wings with the contents of this bowl.
- Transfer the tray into the oven to cook for 20 minutes, or until the juices of the chicken run clear. Serve with your favourite chicken wing dip, I hate to be repetitive but mine is of course, mayo.
Notes
- Marinate chicken wings overnight or for at least 2 hours to enhance flavor.
- Char one side of the wings for 2-4 minutes, then baste with leftover peri peri sauce.
- Bake in the oven for approximately 20 minutes, adjusting the cooking time as needed while ensuring the chicken wings are golden browned and have a crispy exterior.
Nutrition
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