What are the main ingredients in Peri-peri Chicken Wings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Peri-peri Chicken Wings?

Calories: 1120, Carbs: 84 grams, Fat: grams, Protein: 64.1 grams, Sugar: 7 grams, Salt: 660 grams

How do I prepare Peri-peri Chicken Wings?

SO NUTTY: Roughly chop the almonds. Place the chopped almonds in a pot (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. HOT WINGS: Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway). Toss with the peri-peri sauce until coated. Season and set aside. GOLDEN RICE: Peel and dice the onion. Rinse the rice. Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 3-4 minutes (shifting occasionally). In the final minute, add the golden rub. Add the rinsed rice and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam with the lid on, 8-10 minutes. Fluff with a fork, cover, and set aside. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, place in a bowl, and set aside. MOREISH MAYO: In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside. CREAMY SLAW: Rinse and roughly shred the salad leaves. Add the shredded leaves to the bowl of charred corn. Toss through ½ the loosened mayo, a splash of water, a drizzle of olive oil, and seasoning. Set aside. DINNER = SERVED: Plate up the saucy peri-peri wings and the savoury yellow rice. Finish with a side of creamy salad. Scatter over the toasted nuts. Drizzle over the remaining mayo. Lekker, Chef!

What should be prepared from my kitchen to make Peri-peri Chicken Wings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Peri-peri Chicken Wings

Name: Peri-peri Chicken Wings
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Looking for a delicious meal that’s sure to spice up your dinner routine? Saucy peri-peri chicken wings are served with aromatic turmeric basmati rice. Sided with a creamy charred corn salad, and garnished with a scattering of toasted almonds. Simply delish!

Peri-peri Chicken Wings

with a creamy salad & turmeric savoury rice

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Chicken
Corn
Free-range Chicken Wings
Golden Rub
Onion
Onions
Peri-Peri Sauce
Salad Leaves
That Mayo (Original)
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

HOT WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway). Toss with the peri-peri sauce until coated. Season and set aside.
SO NUTTY
Roughly chop the almonds. Place the chopped almonds in a pot (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
GOLDEN RICE
Peel and dice the onion. Rinse the rice. Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 3-4 minutes (shifting occasionally). In the final minute, add the golden rub. Add the rinsed rice and 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam with the lid on, 8-10 minutes. Fluff with a fork, cover, and set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, place in a bowl, and set aside.
MOREISH MAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
CREAMY SLAW
Rinse and roughly shred the salad leaves. Add the shredded leaves to the bowl of charred corn. Toss through ½ the loosened mayo, a splash of water, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the saucy peri-peri wings and the savoury yellow rice. Finish with a side of creamy salad. Scatter over the toasted nuts. Drizzle over the remaining mayo. Lekker, Chef!

Free-range Chicken Wings - 8
Peri-Peri Sauce - 50ml
Almonds - 5g
Onion - 1
Golden Rub - 7,5ml
White Basmati Rice - 75ml
Corn - 40g
That Mayo (Original) - 20ml
Salad Leaves - 20g

Download the Recipe

Serves 2

HOT WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway). Toss with the peri-peri sauce until coated. Season and set aside.
SO NUTTY
Roughly chop the almonds. Place the chopped almonds in a pot (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
GOLDEN RICE
Peel and dice the onion. Rinse the rice. Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 3-4 minutes (shifting occasionally). In the final minute, add the golden rub. Add the rinsed rice and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam with the lid on, 8-10 minutes. Fluff with a fork, cover, and set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, place in a bowl, and set aside.
MOREISH MAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
CREAMY SLAW
Rinse and roughly shred the salad leaves. Add the shredded leaves to the bowl of charred corn. Toss through ½ the loosened mayo, a splash of water, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the saucy peri-peri wings and the savoury yellow rice. Finish with a side of creamy salad. Scatter over the toasted nuts. Drizzle over the remaining mayo. Lekker, Chef!

Free-range Chicken Wings - 16
Peri-Peri Sauce - 100ml
Almonds - 10g
Onion - 1
Golden Rub - 15ml
White Basmati Rice - 150ml
Corn - 80g
That Mayo (Original) - 40ml
Salad Leaves - 40g

Download the Recipe

Serves 3

HOT WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway). Toss with the peri-peri sauce until coated. Season and set aside.
SO NUTTY
Roughly chop the almonds. Place the chopped almonds in a pot (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
GOLDEN RICE
Peel and dice the onion. Rinse the rice. Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the golden rub. Add the rinsed rice and 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam with the lid on, 8-10 minutes. Fluff with a fork, cover, and set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, place in a bowl, and set aside.
MOREISH MAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
CREAMY SLAW
Rinse and roughly shred the salad leaves. Add the shredded leaves to the bowl of charred corn. Toss through ½ the loosened mayo, a splash of water, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the saucy peri-peri wings and the savoury yellow rice. Finish with a side of creamy salad. Scatter over the toasted nuts. Drizzle over the remaining mayo. Lekker, Chef!

Free-range Chicken Wings - 24
Peri-Peri Sauce - 150ml
Almonds - 15g
Onions - 2
Golden Rub - 22,5ml
White Basmati Rice - 225ml
Corn - 120g
That Mayo (Original) - 60ml
Salad Leaves - 60g

Download the Recipe

Serves 4

HOT WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway). Toss with the peri-peri sauce until coated. Season and set aside.
SO NUTTY
Roughly chop the almonds. Place the chopped almonds in a pot (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
GOLDEN RICE
Peel and dice the onion. Rinse the rice. Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the golden rub. Add the rinsed rice and 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam with the lid on, 8-10 minutes. Fluff with a fork, cover, and set aside.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, place in a bowl, and set aside.
MOREISH MAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
CREAMY SLAW
Rinse and roughly shred the salad leaves. Add the shredded leaves to the bowl of charred corn. Toss through ½ the loosened mayo, a splash of water, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the saucy peri-peri wings and the savoury yellow rice. Finish with a side of creamy salad. Scatter over the toasted nuts. Drizzle over the remaining mayo. Lekker, Chef!