Grilled Piri Piri Chicken Wings

What’s up friends! It’s Friday, it’s a little chilly outside, and it’s time to eat some chicken wings.

I’m going to go on record for just a second – I love summer. I love everything about it. I love the beach, I love fresh seafood, I love not having to wear a winter jacket, I love hang out on the patio in the evening, I love the fact that the sun stays out in my part of the world until 9 PM. Basically, I love everything about summertime. Love. It.

Now, that said, a close runner-up for me is fall. For something especially great about everything fall – fall flavors, fall temperatures, fall foliage (that’s right, I said foliage). And there’s something especially wonderful about a cool evening and a warm comforting bowl of deliciousness. It warms the soul.

The first time I heard of Piri Piri, was while I was in London, England recording an album. It was like a five week long cultural and food exchange, traveling around southern England eating/drinking all manner of delicious things. The first time I’d really experienced a proper curry, real English fish & chips, the Full Monty. And the beer, oh heavens, the beer!!!

Here’s a little take on a Piri Piri dish, grilled chicken wing style. Marinating them overnight ensures that the flavours have a chance to really get in there and do their magic. And firing them on a hot grill to char, then popping them in the oven will give you an out of this world depth of flavour.

Grilled Piri Piri Chicken Wings

Serves 4 

2 red chillies, sliced in half

4 cloves of garlic, peeled

6 lemons

2 teaspoon smoked paprika

2 teaspoon ground ginger

2 teaspoon sugar

2 teaspoon sea salt

24 chicken wings

6 tablespoons butter, melted

Extra sliced chillies (if you’re crazy like me)

Combine your chillies, garlic, paprika, ginger, salt, and the juice of 4 lemons on a food processor. Pulse until smooth. Taste. If you like it spicier, add some chillies.

Place your chicken wings in a large freezer bag, pour the marinade over, and give them a nice massage. Marinate overnight.

Preheat your oven to 425 degrees celcius.

Heat a grill (or griddle pan) to medium high. Remove the wings from the bag, and place Working in batches, sear the chicken wings on both sides for 1 minute, getting them slightly charred. **Reserve the leftover marinade for later**

Transfer the charred wings to a baking tray. Bake, turning half way through, for 25 minutes. Decrease the temperature to 400 degrees, and bake an additional 20 minutes, turning halfway though. When they’re cooked through, crispy, and full of deliciousness, remove from the oven and set aside.

While your chicken is cooking, combine your butter and leftover marinade in a saucepan, and melt them together. Each time your flip your wings, give them a brush all over with the butter sauce.

When the wings have finished cooking, brush them one last time, top with chillies, and serve sliced lemon. And beer, if that suits your fancy.

Eat Delicious.

**adapted from http://www.donalskehan.com/2014/07/piri-piri-chicken-wings/