Serves 4
40 minutes (plus overnight marinating)
Ingredients
Peri Peri Sauce
Red chillies, such as Serenade 6, chopped
Lemon Juice of 4 lemons; peel of 1/2 a lemon, finely chopped
Onion 1/2, roughly chopped
Garlic 4 cloves
Vegetable Oil 8 tbsp
White wine vinegar 6 tbsp
Cayenne Pepper 1 tbsp
Paprika 1 tbsp
Dried Rosemary 1 tbsp
Salt 1/2 tsp
Sugar 2 tsp
Chicken Wings 1.5kg
Method
In a food processor blitz together the peri peri sauce ingredients until combined. It shouldn't be perfectly smooth.
Heat the sauce in a pan for 20 minutes, then allow to cool.
In a large bowl combine the wings with half of the peri peri mixture. Toss thoroughly so they are all evenly covered. Cover the bowl with cling film and leave to marinade in the fridge overnight.
To cook the wings, preheat the oven to 180 degrees C.
Line a large baking tray with baking paper, and arrange the wings side by side on top. Put them into the oven and cook for 20 minutes, before taking them out, brushing all over with the peri peri sauce, and putting back in the over for a further 10 minutes.
Remove the wings from the oven, and heat a griddle pan over the hob. In batches fry the wings for a minute or so on each side to give them those distinctive charred markings.
Serve them with the surplus peri peri sauce on the side, along with chips, coleslaw, corn on the cob or whatever you favourite Nandos sides are.
Eat and enjoy!