Peri-Peri Chicken Wings — From Scratch

Peri-peri (Capsicum frutescens) is one of South Africa's signature chillies — small, red, and intensely hot. Making wings properly means starting with the whole chilli, not a bottle.

Marinade (for 1kg wings)

• 15–20 fresh or frozen peri-peri chillies
• 1 whole head of garlic, roasted
• 2 tbsp lemon juice
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper

Method

Blend all marinade ingredients until smooth. Score the wings with two cuts per piece, down to the bone. Marinate for at least 4 hours, overnight is better. Cook at 200°C for 35–40 minutes, turning once. Brush with leftover marinade in the last 10 minutes.

Notes

• Fresh peri-peri varies enormously in heat. Taste before you commit to 20 chillies.
• The overnight marinade is non-negotiable for proper flavour penetration.
• Serve with extra sauce, toasted rolls, and something cold.