Spicy Marinated Peri Peri Wings Recipe

Okay, let’s talk wings. Not just any wings… we’re looking into a recipe that’s fiery, juicy, tangy, and absolutely addictive, Marinated Peri Peri Wings.

If you’ve ever had peri peri chicken from Nando’s and thought, “I wish I could make this at home,” this recipe is going to blow your mind. We’re talking bold flavours, zesty heat, and that magical balance of spice and sour that keeps you coming back for more.

Whether you’re prepping for game night, a backyard BBQ, or just want to spice up your weekend dinner, these peri peri wings are the answer.

What Are Peri Peri Wings, Anyway?

Peri peri (or piri piri) is a spicy sauce that originated in Africa and was popularised by the Portuguese. It’s made using African bird’s eye chili, garlic, lemon, vinegar, and a few other spices. The result is a sauce that’s not just hot, but layered, spicy, tangy, a little sweet, and super flavourful.

Peri peri wings are basically chicken wings marinated in this flavour bomb of a sauce, then grilled, baked, or air-fried until they’re perfectly cooked and slightly charred. They’re not just spicy, they’re balanced, juicy, and packed with personality.

Ingredients for the Marinated Peri Peri Wings

Here’s everything you need to make your own homemade peri peri wings — and yes, you can tweak the spice levels to match your mood.

For the marinade:

• 1 kg chicken wings, skin on
  
  
• 5–6 garlic cloves
  
  
• 3–4 fresh red chilies (or 2 tsp chili flakes)
  
  
• 1 tsp smoked paprika (regular works too)
  
  
• 1 tsp cayenne pepper (adjust for heat)
  
  
• 1 tbsp lemon juice
  
  
• 2 tbsp white vinegar
  
  
• 2 tbsp olive oil
  
  
• 1 tsp dried oregano
  
  
• 1 tsp salt (or to taste)
  
  
• ½ tsp black pepper
  
  
• 1 tbsp tomato paste (optional but adds depth)
  
  

Want a slightly sweet balance? Add 1 tsp of honey to round out the heat.

How to Make Marinated Peri Peri Wings – Step-by-Step

Step 1: Prep the Wings

Rinse your wings and pat them completely dry with paper towels. Dry wings = crispier texture.

If you want extra flavour, use a sharp knife to score the thickest parts slightly so the marinade can get deep inside.

Step 2: Make the Marinade

In a blender, add garlic, red chilies, paprika, cayenne, lemon juice, vinegar, oil, oregano, salt, pepper, and tomato paste. Blend until smooth.

Taste it. Want it spicier? Add more chili. Need more tang? A squeeze of lemon or splash of vinegar will do.

Step 3: Marinate the Wings

Place wings in a large bowl or ziplock bag. Pour in the marinade and mix until every wing is coated.

Cover and refrigerate for at least 2 hours ,overnight is even better.

Don’t skip this step. The longer the wings marinate, the more flavour they soak up.

How to Cook the Wings – 3 Easy Methods

Oven-Baked

1. Preheat oven to 200°C (400°F).
   
   
2. Line a baking tray with foil and place a wire rack on top (for even cooking).
   
   
3. Arrange the wings in a single layer.
   
   
4. Bake for 35–40 minutes, flipping halfway. Broil for 3–5 minutes at the end if you want that charred finish.
   
   

Air Fryer

1. Preheat air fryer to 180°C (356°F).
   
   
2. Arrange wings in a single layer (don’t overcrowd).
   
   
3. Air fry for 20–25 minutes, shaking halfway through.
   
   

You’ll be shocked at how crispy they get, no oil needed.

Grill

1. Heat your grill to medium-high.
   
   
2. Place wings on the grill and cook for 15–20 minutes, turning often and basting with leftover marinade.
   
   

The smokiness from the grill makes these wings next level.

What to Serve with Marinated Peri Peri Wings

These wings are bold, so pair them with cooling or fresh sides:

• Garlic mayo or sour cream dip
  
  
• Fresh cucumber and onion salad
  
  
• Corn on the cob
  
  
• Potato wedges or fries
  
  
• Lemon rice or peri peri rice
  
  

And don’t forget the napkins as things are about to get messy (in the best way).

Tips for the Best Marinated Peri Peri Wings Ever

• Use fresh garlic and chilies for the most vibrant flavour.
  
  
• If using dried chili flakes instead of fresh chilies, soak them in warm water for 10 minutes first — it softens them and makes blending easier.
  
  
• A wire rack in the oven helps the wings crisp up all around.
  
  
• Always let the wings rest for 5 minutes after cooking before digging in. Juices redistribute, and they taste even better.
  
  

Variations You Can Try

• Peri Peri Chicken Tenders: Use the same marinade on boneless chicken strips and pan-fry.
  
  
• Peri Peri Cauliflower Wings: Same marinade, but toss in cauliflower florets and bake for a vegetarian twist.
  
  
• Extra Hot Version: Add 1–2 Thai bird's eye chilies or a few drops of hot sauce to the marinade.
  
  

Nutrition Info (Approximate, per 100g serving)

This varies based on how much marinade sticks and the cooking method used.

Frequently Asked Questions (FAQ)

1. Can I freeze marinated wings?
   Yes! You can freeze them raw in the marinade for up to 2 months. Just thaw overnight in the fridge before cooking.
2. How long can I store leftovers?
   Cooked peri peri wings last 3–4 days in the fridge in an airtight container. Reheat in the oven or air fryer for best texture.
3. Can I make the marinade in bulk?
   Absolutely. Store leftover marinade in the fridge for up to a week, or freeze it in ice cube trays for single-use portions.
4. What if I don’t have tomato paste?
   You can skip it or replace it with 1 tbsp ketchup or a spoon of roasted red pepper for a similar flavour profile.

Wrapping It Up

There’s something magical about wings that are spicy, saucy, and just a little bit messy. These Marinated Peri Peri Wings deliver all that and more. They’re easy to prep, insanely flavourful, and guaranteed to disappear as soon as you serve them. Make a big batch. You’ll thank yourself later.