10 Extra Saucy Wings Recipe

Prepare and season

Pat the 10 chicken wings dry with paper towels. Place them in a large bowl. Add 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Toss thoroughly so each wing is evenly coated.

Marinate briefly

Let the wings sit at room temperature for 15–20 minutes to allow the spices to adhere. If you have more time, cover and refrigerate for 1–4 hours for deeper flavor. Bring back to room temperature for 20 minutes before grilling if chilled.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 200–230°C / 400–450°F). Oil the grates lightly with 1 tsp vegetable oil to prevent sticking.

Flame-grill the wings

Place the wings on the hot grill in a single layer. Grill for 4–5 minutes per side with the lid open or closed depending on your grill, turning once or twice to get even char and cook until internal temperature reaches 74°C (165°F) and skin is nicely charred — about 16–20 minutes total depending on wing size. Move any pieces that char too quickly to a cooler part of the grill.

Brush with PERi-Tamer

In the last 2–3 minutes of grilling, brush both sides of the wings generously with 6 tbs PERi-Tamer sauce (or your chosen PERi-style sauce). Turn wings and brush again so the sauce caramelizes slightly but doesn’t burn. Remove wings from the grill and place on a tray.

Make the dressing

While the wings are grilling (or up to 1 hour ahead), whisk together 3 tbs plain Greek yoghurt, 1 tbs mayonnaise, 1 tsp lemon juice, 1/2 tsp honey, 1 tbs finely chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning or lemon/honey balance as desired.

Transfer to a squeeze bottle or spoon

For an even drizzle, transfer the dressing to a small squeeze bottle or use a spoon. Keep chilled until ready to use.

Plate and dress

Arrange the hot PERi-glazed wings on a serving platter. Drizzle the creamy yoghurt dressing evenly over the wings (about half to two-thirds of the dressing), leaving some for dipping on the side if desired.

Garnish and serve

Scatter 1 tbs chopped coriander or extra parsley over the wings and add lemon wedges to the platter. Serve immediately with napkins — these wings will be saucy and slightly messy. Optionally provide extra PERi-Tamer on the side.