Piri -Piri Chicken
Who says only takeaways do the best piri-piri??
3-4 red chillies, trimmed
3 garlic cloves
11/2 tbsp red wine vinegar
2 large lemons, 1 juiced, 1 cut into wedges to serve
1/2 tsp caster or granulated sugar
11/2 tsp smoked paprika
1 tsp dried oregano
1 tbsp olive oil
1kg chicken wings
Making The Sauce - put the chillies, garlic, vinegar, lemon juice and sugar into a food processor with some seasoning; blitz to a purée. Transfer to a bowl and stir in the paprika, oregano and oil.
Prep The Chicken - use a small, sharp knif to poke 3-4 deep holes all over each chicken wing, piercing fairly deeply. Place in a dish.
Seal In The Flavour - Brush half the sauce over the chicken wings. Cover, then marinate in the fridge for at least 1 hr, or overnight if preparing ahead. Preheat the oven to gas 3, 170C, fan 150C. Transfer the chicken wings to a roasting tin, leaving space between each, then roast for 40 mins.
Add More Sauce - Increase the oven to gas 7, 220C, fan 200C. Brush the remaining sauce all over the chicken with a pastry brush, the return to the oven and roast for a further 15 mins or until chicken is cooked through and beginning to char. Serve with the lemon wedges for squeezing over.
Serves 6. Best enjoyed with jollof rice, fried plantain and summer slaw.
Let me know how you get on with this.