Peri Peri Chicken Wings Recipe – Bold, Zesty & Totally Irresistible

There are chicken wings… and then there are Peri Peri chicken wings. Spicy, citrusy, smoky, and lip-smackingly delicious, these wings don’t just bring the heat—they bring the flavour. This isn’t your basic hot wing recipe. This is the kind of food that demands attention, gets people talking, and leaves plates wiped clean.

Whether you're making a batch for your weekend movie night or prepping for a backyard get-together, marinated peri peri chicken wings are the ultimate upgrade. The marinade does all the heavy lifting, giving you wings that are full of character with minimal fuss.

What’s So Special About Peri Peri Chicken Wings Recipe?

Peri Peri (sometimes called Piri Piri or Pili Pili) has roots in both Portuguese and African cuisines. The flavours are intense, vibrant, and addictive—a mix of chilli heat, citrus zing, and deep savoury richness.

Now imagine that, absorbed deep into juicy chicken wings, then roasted, grilled, or air fried until crisped to perfection.

These wings are:

• Hot, but not overwhelming (you can totally tweak the spice)
• Garlicky, lemony, and smoky in all the right ways
• Simple to prepare—just blend, marinate, cook, and enjoy
• Next-level party food that always disappears fast

Ingredients – What You’ll Need For Peri Peri Chicken Recipe

Let’s break it down. The secret lies in the sauce.

Chicken:

• 1 kg chicken wings (tips removed, drumettes and flats separated)
• 1 tablespoon oil (olive or neutral)

Homemade Peri Peri Marinade:

• 5–6 fresh red chillies (bird’s eye for a fiery kick, or a milder option if preferred)
• 4 cloves garlic, peeled
• 1 teaspoon sweet paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Juice of 1 lemon
• 1 tablespoon white vinegar
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• Salt and black pepper to taste

Optional: Add a couple of roasted red peppers to the mix for a touch of sweetness and depth.

Step-by-Step: How to Make Peri Peri Chicken Wings Recipe

1. Make the Marinade

Pop all the marinade ingredients into a blender or food processor and blitz until smooth. Give it a taste—this is your moment to tweak. Want more lemon? Add it. Prefer it sweeter? Go ahead. This marinade is your flavour base, so make it yours.

2. Marinate the Wings

Pat the wings dry, then toss them in the marinade until thoroughly coated. Cover the bowl and let the wings chill in the fridge for at least 3 hours—but if you’ve got time, overnight is even better. The longer they marinate, the more that bold, spicy flavour soaks into the meat.

You’re not just coating them—you’re creating full-blown marinated peri peri chicken wings that taste incredible right down to the bone.

3. Time to Cook

Now comes the fun part—getting that skin golden, crispy, and packed with charred edges.

Option 1: Oven Method (Best for Large Batches)

• Preheat to 220°C (425°F).
• Line a tray with baking paper or foil and place a wire rack on top.
• Arrange the wings in a single layer.
• Bake for 35–40 minutes, turning once, until crispy and lightly charred.

Option 2: Air Fryer (Crispy Without the Oil)

• Preheat to 200°C (390°F).
• Air fry for 18–20 minutes, shaking halfway through for even crispness.

Option 3: Grill or BBQ (Smoky & Charred)

• Preheat grill to medium-high.
• Cook wings for about 15 minutes, flipping regularly and brushing with leftover marinade.
  
  

Let’s Talk About the Peri Peri Sauce

The sauce is where all the flavour comes from. And while you can buy a bottled version, nothing compares to the vibrant, spicy, homemade kind. It’s fresh, it’s customisable, and it only takes a few minutes to throw together.

Here’s what makes a great peri peri sauce:

• Chillies – Traditionally, African bird’s eye chillies are used. They're small but mighty. You can use fresh red chillies (like cayenne, serrano, or fresno) depending on your heat tolerance.
• Garlic – You need a generous amount. This sauce isn’t shy.
• Lemon Juice – Adds a tangy brightness that balances the heat.
• Vinegar – White or apple cider vinegar works to give the sauce its signature acidity.
• Paprika – Smoked paprika brings depth and that lovely red hue.
• Olive Oil – Helps bind it all together and adds richness.
• Herbs – Dried oregano and sometimes thyme are classic.

How to Make It:

• Toss everything into a food processor or blender:
  
• • 5 red chillies (adjust to taste)
  • 4 cloves garlic
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • Juice of 1 lemon
  • 1 tbsp white vinegar
  • 2 tbsp olive oil
  • 1 tsp sugar
  • Salt and pepper to taste
• Blend until smooth. Taste and adjust—add more lemon juice for tang, more oil to mellow the spice, or another chilli if you’re feeling brave.

Serving Ideas – What Goes With Marinated Peri Peri Chicken Wings?

Let’s be honest—you could eat these on their own and be perfectly happy. But if you want to round out the meal or serve them party-style, here are a few great pairings:

• Cucumber yogurt dip or tzatziki – Cools the spice beautifully
• Corn on the cob or grilled peppers
• Peri peri fries or seasoned wedges
• Fresh green salad with lemon vinaigrette
• Warm pita bread or flatbreads to mop up every last bit of sauce

 Smart Tips for Wing Success

• Dry wings = crispy skin – Always pat your wings dry before marinating.
• Don’t rush the marinade – Let the wings soak in the flavour for a few hours at minimum.
• Crank up the char – Broil for a few minutes at the end for that extra bit of smoky goodness.
• Adjust the heat – Want it milder? Remove the seeds from your chillies or use fewer. Craving fire? Add a dash of cayenne.

Mix It Up – Variations to Try

Once you’ve got this recipe down, feel free to experiment. Here are a few tasty twists:

• Sticky Peri Honey Glaze – Add a spoonful of honey to the marinade before baking for a sweet-spicy glaze.
• Lemon Herb Peri Wings – Boost the lemon juice and add chopped parsley and thyme to brighten things up.
• Creamy Peri Sauce – Blend some of the marinade with mayo or yogurt for a cooling, creamy dip.
• Peri Peri Cauliflower – Not into wings? Toss cauliflower florets in the same marinade and roast them for a fiery veggie version.

Frequently Asked Questions

Can I make the marinade in advance?
Absolutely! Store it in an airtight jar in the fridge for up to 5 days.

Can I freeze the wings?
Yes—freeze them after marinating for up to a month. Thaw overnight before cooking.

How spicy is this recipe?
It’s medium-hot as written, but you can easily dial the heat up or down depending on your chilli choice.

Can I use store-bought peri peri sauce?
You can, but homemade is fresher and more customisable. Plus, it takes just 5 minutes!

Final Bite

There’s no denying it—marinated Peri Peri chicken wings are bold, fiery, and finger-lickin’ good. They’ve got personality. They’ve got punch. And once you make them at home, you’ll wonder why you ever settled for takeout.

With a deeply flavourful marinade, easy prep, and crispy results every time, these marinated peri peri chicken wings are bound to become a staple in your kitchen. Serve them hot, serve them loud, and get ready for compliments all around.