Absolutely delicious & really easy to make.
- Wings, you can also use drumsticks, I used 1kg
PIRI PIRI SAUCE
- ½ red onion
- 2 cloves of garlic
- 1-2 bird's-eye chillies
- 1tbsp sweet smoked paprika
- 1 lemon
- 2tbsp white wine vinegar
- 1tbsp Worcestershire sauce
- A bunch of fresh basil
- Olive oil
- Extra virgin olive oil
- Sea salt and black pepper
CHICKEN: Drizzle with olive oil and season, then put on the griddle pan that is heating up. Cook until golden underneath, then turn over. Wash your hands.Turn the chicken over.
PIRI PIRI SAUCE: Peel and roughly chop the red onion and add to the liquidiser with 2 peeled cloves of garlic.
Add the chillies (stalks removed), 1tbsp paprika, the zest of 1 lemon and juice of ½ a lemon.
Add 2tbsp white wine vinegar, 1tbsp Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water.
Blitz until smooth.
Pour the piri piri sauce into a snug-fitting roasting tray.
Lay the peppers on top and put aside.
Add the chicken to the roasting tray with the sauce. Bake for 30 - 40 minutes (until chicken is browned and cooked through)
(I wanted my chicken really flavorsome, so I marinated the chicken in the sauce for 2 days, I did not partially cook chicken first)