Piri Piri Chicken Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If whole, remove wing tips and separate into drumettes and flats. Score the thicker part of each piece once to help marinade penetrate.

Marinate

Combine 120 g plain yogurt, 2 tbsp olive oil, minced garlic, 2 tbsp lemon juice, 1 tsp smoked paprika, 1.5 tsp salt and 0.5 tsp black pepper in a large bowl. Add the wings and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–6 hours. Remove from fridge 20–30 minutes before frying to come closer to room temperature.

Roast/prepare peppers & tomatoes

If you haven't already roasted the red bell pepper, char it over a gas flame or under a broiler until skin blackens; place in a bowl covered with cling film for 10 minutes then peel and seed it. Roughly chop the tomatoes and roasted pepper.

Cook sauce

In a small saucepan over medium heat, add 1 tbsp olive oil and 4 cloves whole garlic. Sauté 1–2 minutes until fragrant but not browned. Add chopped tomatoes, chopped roasted red pepper, 4 bird's eye chilies (remove seeds for less heat), 1 tsp smoked paprika, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp salt and 0.5 tsp sugar. Bring to a gentle simmer and cook 10–12 minutes until tomatoes break down and mix is slightly reduced.

Blend & finish

Let the mixture cool slightly (5 minutes), then transfer to a blender or use an immersion blender. Add remaining 2 tbsp olive oil and blitz to a smooth or slightly textured sauce, depending on preference. Taste and adjust salt, sugar or chiles. If sauce is thicker than you want for coating, stir in up to 1–2 tbsp water or olive oil. Keep warm or cool and refrigerate for serving (reserve 1/4 cup for serving).

Prepare coating

Combine 1 cup all-purpose flour, 2 tbsp cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper in a wide shallow bowl. Whisk to combine.

Heat oil

Pour about 2–3 inches of vegetable oil into a deep heavy pot or deep fryer (about 1 L) and heat to 175°C (350°F). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately and float.

Dredge wings

Remove wings from marinade, letting excess drip off but don't wipe completely dry. Toss wings in the flour mixture in batches to coat evenly, pressing the flour onto the surface so a crisp crust will form.

Fry (first fry)

Fry wings in batches for 6–7 minutes until pale golden and cooked through but not deeply browned (internal temperature should reach ~74°C / 165°F). Avoid overcrowding the pot; maintain oil temperature by adjusting heat between batches.

Rest and second fry

Transfer wings to a rack or paper towel-lined tray for 5 minutes. Increase oil temperature to 190°C (375°F). Return wings to the oil in batches and fry for an additional 2–3 minutes until deep golden and very crispy. Drain on a rack or paper towels and season immediately with a light pinch of salt.

Prepare cucumber

If using grated cucumber, squeeze out excess moisture with a clean kitchen towel or paper towels. Finely dice is fine too.

Mix raita

In a bowl combine 250 g plain yogurt, 1/2 cup prepared cucumber, 2 tbsp chopped fresh mint, 1 tbsp cilantro (optional), 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp ground cumin. Stir until smooth. Taste and adjust seasoning. Chill until ready to serve.

Toss and glaze: Place the hot fried wings in a large bowl. Spoon 1/2 to 3/4 of the warm tomato piri piri sauce over the wings and toss to coat evenly. Reserve extra sauce for drizzling or serving on the side.

Plate: Arrange wings on a platter, garnish with chopped parsley or cilantro and lemon wedges. Serve immediately with cooling raita and extra piri piri sauce on the side.

Notes: For less heat, remove seeds from chiles or use fewer chilies. For oven-finished version: after first fry, bake at 220°C (425°F) on a rack for 8–10 minutes until crisp.