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.