Peri Peri Chicken Wings Recipe (Better Than Nando’s!)

Peri peri chicken wings are one of those things I think are WAY better made at home, and I say that as someone who used to make the Nandos trip at least twice a month. The wings are cheaper, the marinade takes three minutes to blitz, and the griddle char you get at home is honestly just as good. This peri peri wings recipe is one of the first fakeaways I ever put on the blog, and it’s stuck around for a reason. This Easy Sweet Chilli Chicken is another one you need to try next!

Why you’ll love this recipe

This is the first Nandos fakeaway recipe I attempted and I think it’s worth making for many reasons. 

• Easy to make: The peri peri marinade is so so simple, with only a handful of ingredients added to a blender. My Greek Yogurt Chicken Marinade with Lemon and Shallot is almost as easy & delish.
• Budget-friendly: chicken wings are one of the cheapest cuts going – I usually pick up 1kg for around £2 at most supermarkets, and you’d spend four times that buying piri piri wings at Nando’s.
• Faster than a delivery: the marinade blitzes in under 3 minutes, and with a bit of fridge time you’ve got peri peri chicken wings that are miles better than anything that shows up in a paper bag – and trust me, I’ve ordered enough KFC Popcorn Chicken in my time to know the difference.

Other fakeaway dishes to try after this peri peri chicken wings recipe: Chicken Katsu Curry, Chicken Vermicelli Noodles, and Healthy Chicken Tikka Masala.

Ingredients for Peri Peri Chicken Wings

• Chicken Wings: The star of this Nando’s show. I try to look for the peri peri chicken wings that have the least hanging excess skin as this adds unnecessary fats. If you ever have leftovers, my guide on how to reheat chicken wings in the air fryer is the best method.
• 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 to make these peri wings. 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 & 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. I use the same combo in my Spanish Garlic Prawns.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

• Adjust the heat: Deseed all the chillies and use a mild supermarket red chilli if you’re cooking this peri peri wings recipe for people who don’t love heat. Go the other way with bird’s eye chillies, seeds in, and a pinch of cayenne if you want something closer to the Nandos extra hot.
• Air fryer: Skip the griddle step and cook the marinated wings at 200°C for 20-22 minutes, flipping halfway. The skin gets really crispy & it cuts down on washing up, though you’ll miss the char lines. Speaking of crispy, have you tried these Super Crispy Ninja Airfryer Roast Potatoes yet?
• BBQ: This peri peri chicken wings recipe is made for outdoor cooking. Grill over direct heat for the char, then move to indirect heat to finish cooking through, basting with the honey and oil mixture before they come off. To keep the BBQ vibe going, make sure to try my Low Sugar BBQ Sauce Recipe.

How to Make Peri Peri Chicken Wings

Preheat oven to 180°C

1. 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.

What Makes a Good Peri Peri Wing Sauce

The peri peri wing sauce is everything in this recipe, so if you get it right, the rest will follow. I blend fresh red chillies, garlic, lemon juice, paprika, oregano and rapeseed oil straight into a smooth paste, and the key thing I’ve learned over many, many batches is that the chilli choice really does matter. Bird’s eye chillies are the traditional pick for peri peri sauce and they give you that sharp heat, but they run hot, so I always taste one before it goes in the blender. If I’m cooking for people who aren’t big on spice, I’ll swap to a milder red chilli & deseed it, and the flavour is still so brilliant. The same approach works for my Crispy Chilli Chicken as well.

What makes this different from most peri peri chicken wings recipes is the griddle step. Rather than going straight into the oven like a lot of baked versions, I sear one side of each wing in a hot griddle pan first, just 2 to 4 minutes, which gives you those char lines that make Nandos wings look the way they do. Then a honey and oil baste goes on before the oven finishes the job. I know it’s one extra pan, but this is the step that makes these taste like a restaurant made them rather than someone’s boring Wednesday night dinner.

Serving Suggestions

The most obvious pairing is my Nandos Spicy Rice – I’ve been making it alongside these peri peri chicken wings for years and it’s still the combo I come back to every time alongside this Rainbow Grain Bowl (Nando’s inspired). If you want a full spread, Crispy Roasted Sweet Potato Wedges are amazing here, or my Mexican Street Corn Off the Cob is another great shout, especially in summer. For something a bit more indulgent, Nandos Mac and Cheese is hard to argue with as it’s very much in the fakeaway spirit of this dish. Serve everything alongside my Nandos Fino Pitta for anyone at the table who wants a sandwich rather than a plate.

Leftover Storage and Reheat Instructions

Refrigerator: Let the wings cool fully before storing, just don’t leave them out for more than 2 hours. Pop them into an airtight container and they’ll keep in the fridge for up to 3 days.

Freezer: These freeze well. Lay the cooled wings on a baking sheet first so they freeze individually, then transfer to a freezer bag or container. They’ll keep for up to 3 months. Defrost overnight in the fridge before reheating.

Reheat: The best way to reheat peri peri chicken wings is in the oven at 180°C for around 12-15 minutes.

Peri Peri Chicken Wings FAQs

Here are some tasty chicken recipes made using the Airfryer: Easy Spicy Chicken Sandwich and Chicken Goujons (Healthy and Homemade!). Air Fryer Chicken Bites (No Breading!).