Piri Piri is an incredible combinations of flavours that has roots in both South Africa and Portugal. The name is derived from the Piri Piri chilli, or birds eye chilli. It is an incredibly fragrant and potent blend that when smothered on anything from chicken to fish to pork to roasted vegetables it will lift the dish to new heights.
Doubt me? Just ask the guys at Nandos. People go mental for that stuff.
2 Piri Piri Chillies,
2 cloves of garlic,
Zest and juice of two limes,
The stalks from a small bunch of coriander,
2 Tbsp of brown sugar,
1 small bunch of thyme
Salt and Pepper
A dozen Chicken Wings
-Firstly, prep your wings by removing the wing tips, they are the boney pointy bits at the end. Then cut through the skin attaching the two limbs and extend the wings out fully.
-Next finely dice the chillies as small as you possibly can. Leave the seeds in for a bit of a kick. Place them into a mixing bowl.
-Finely chop the coriander stalks and garlic and add to the bowl along with the sugar, lime juice and lime zest.
-Strip the leaves from the thyme stalks and add the the mix.
-Finish with 2 tbs olive oil, then season liberally with salt and pepper.
-Now that you have your sauce made, you just need to marinate the wings. You can cook the wings straight away but leaving them overnight will seriously help things along.
-When you are ready to get going, get your grill seriously hot by placing all of your coals on one side, allowing you direct heat, and indirect heat.
-Fill the direct heat side of the grill with wings and allow to crisp up nicely. Turn them over and repeat.
-Make sure you have good colour on the wings before transferring them over to indirect side. Close the lid of you BBQ and allow to cook for about 25 minutes. This will give you incredibly deep flavour, perfect skin and fall off the bone meat.
-Enjoy in whatever way you see fit.
Oak, Smoke and Barbeque Sauce 