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South African peri-peri chicken wings

Peri-peri chicken wings – similar to buffalo wings, these tangy chicken wings are easy to make and provide the perfect light meal or snack.

Snack platter
aka buffalo wings


Print
Peri-peri chicken wings

Serves: 4-6

Similar to buffalo wings, these tangy chicken wings are quick and easy to make and provide the perfect light meal or snack. The chili sauce and cayenne pepper give it a bit of a kick – which can be tweaked by adding more or less of the chili and cayenne. By marinating in a zip lock bag, the actual prep time is minimal, as is the cleaning up!
Ingredients
  • 2 large cloves garlic, crushed
  • 2 teaspoons honey
  • 2 tablespoons soya sauce
  • 2 tablespoons chili sauce or Tabasco sauce
  • ½ teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • 2 packs (approximately 1 pound each) chicken wings
Instructions
  1. Mix the garlic, honey, soya and chili sauces, ginger and pepper together in a zip lock bag.
  2. Add the wings to the marinade and seal the bag. Mix together to coat the wings and refrigerate for 2-24 hours.
  3. Arrange the wings in a large casserole dish so that they are not tightly packed together. Bake, uncovered, for 60-70 minutes at 350˚F until brown and tender.
  4. Serve hot.
Notes
Should the wings be whole, remove the wing tips and separate the two pieces at the joint, without cutting into the bone.
South African Nando’s peri-peri sauce can be used instead of chili or Tabasco sauce.
Combine with Samoosas and Sausage rolls for a tasty snack platter.
Recipes for Samoosas and Worsrolletjies (sausage rolls) to be found in “South African Cooking in the USA”, pages 16 and 14, or in “Essential South African Cooking in the USA: 25 Traditional Recipes”.
3.2.2807

Combine with Samoosas and Sausage rolls for a tasty snack platter. (Recipes for Samoosas and Worsrolletjies (sausage rolls) to be found in “South African Cooking in the USA”, pages 16 and 14, or in “Essential South African Cooking in the USA: 25 Traditional Recipes”).

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Reader Interactions

Comments

  1. Janice Stiteler says

    May 18, 2017 at 12:41 PM

    Going to attempt for a lower elementary African feast. I’ll tweak so not a spicy.

    Reply
    • Aileen says

      May 18, 2017 at 2:54 PM

      It should work well Janice – and is hopefully a great hit!!

      Reply
  2. Elizabeth Cottrell says

    September 10, 2012 at 9:01 AM

    Sounds delicious and would be terrific for hors d’oeuvres as well as a main dish. Don’t you think the marinade/sauce would go well with pork too?

    Reply
    • aileen says

      September 10, 2012 at 12:52 PM

      Yes Elizabeth, I think it would be great for pork – chops, ribbetjies (ribs) or whatever – and also for other cuts of chicken – done in the oven or braaied (barbecued)! Just double up on quantities as needed.

      Reply

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Cape Point Press

Food and flavors of Africa

Published books: "South African Cooking in the USA" and "Essential South African Cooking in the USA: 25 Traditional Recipes".

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The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson. They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.

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