Peri-peri chicken wings
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!
Recipe type: Snack or light meal
Cuisine: Contemporary
Serves: 4-6
  • 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
  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.
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”.
Recipe by Cape Point Press at