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.
This is the first Nandos fakeaway recipe I attempted and I think it’s worth making for many reasons.
The distinguishing features of Nandos Peri Peri wings for me are :
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.
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.
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.
Heavy on the garlic for the best Peri Peri marinade.
Slightly unconventional, but this adds flavour and brightness.
For acidity to cut through the rich fatty flavours of the Peri Peri chicken.
We’re using a high heat, when searing the chicken wings on the grill, so we want to use an oil with a high smoke point.
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.
Paprika, onion salt, oregano. Winning combination for this nandos chicken.
“Preheat oven to 180°C while charring the chicken pieces.
Using a food processor, start by blending the red chillies (deseeded if you like a mild heat), half of the olive oil, oregano, paprika, lemon juice and onion salt.
Once you have a smooth consistency this will form the Peri Peri marinade.
Using 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/or if you have time for up to 24 hours.
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.
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.
Serve with your favourite chicken wing dip and a dollop a mayo.
How long should I cook chicken wings in the oven at 180°C?
We sear the chicken wings first before adding them into the oven. This reduces the cook time slightly to 20 minutes of oven time.
Do I have to marinade the chicken wings ahead of time or can I cook them straight away?
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.
Can I make this recipe ahead of time?
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.
Can I grill these on the BBQ instead?
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.
What chillies are usually used in Peri Peri sauce?
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…
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