What are the main ingredients in PERI-PERI CHICKEN WINGS?

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

What is the nutritional information of PERI-PERI CHICKEN WINGS?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare PERI-PERI CHICKEN WINGS?

BBQ-MARINADE: Preheat the oven to 180°C. Boil the kettle. Pat the chicken wings dry with paper towel and place on a tinfoil-lined roasting tray. Coat in oil, seasoning, and the BBQ Rub. Set aside to marinate. FINGER LICKIN’ GOOD!: Serve up the peri-peri chicken wings with the polenta fries and tangy salsa on the side. Garnish with the remaining chopped parsley and get stuck in, Chef! CREAMY POLENTA: Place 60ml of polenta in a shallow bowl and set aside. Lightly grease a flat dish or tray and set aside for step 3. Place a pot over a high heat, fill with 600ml of boiling water, and add 1 tsp of salt. Once boiling, gradually whisk in the remaining polenta and stir constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly. When too thick to whisk, use a wooden spoon to keep stirring. On completion, it should be thick and creamy. Remove from the heat and add a knob of butter, the grated cheese, and the cream. Stir until combined and smooth. Immediately transfer the cooked polenta to the lightly greased dish and spread out evenly in a flat layer about 1.5-2cm thick. Pop in the fridge to cool for 20-25 minutes. CHICKEN WINGS: Pop the tray of marinated chicken in the hot oven and roast for 30-35 minutes, flipping at the halfway mark. Pop on the grill setting for the final 5 minutes, making sure they don’t burn! Place the peri-peri sauce in a large bowl and set aside. GROOVY SALSA: While the wings are roasting, place the diced cucumber, tomato, and onion in a bowl. Toss with the Pickling Liquid and three-quarters of the chopped parsley. Season to taste and set aside. Just before serving, drain most of the Pickling Liquid from the salsa, leaving a little in the bowl. POLENTA FRIES: Once the polenta is cool, slice into long, rectangular “fries”. Dust in the dish of uncooked polenta until evenly coated. Place a deep pan over a high heat with 350ml of oil. If the oil isn’t deep enough to cover the polenta fries, add more. When very hot, cook the polenta fries for 5-7 minutes until crispy, shifting as they colour. Do this step in batches to avoid overcrowding the pan. On completion, allow to drain on some paper towel and season with salt. When the chicken wings are ready, transfer to the bowl of peri-peri sauce (don’t include the tray juices!) and toss until coated.

What should be prepared from my kitchen to make PERI-PERI CHICKEN WINGS?

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

PERI-PERI CHICKEN WINGS

Name: PERI-PERI CHICKEN WINGS
Prep time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Paper Towel; Butter

These finger-licking, marinated chicken wings can be done in the oven, or on the braai! With the perfect pairing of a sweet and sour salsa and polenta fries (expect a crunchy exterior and a creamy, cheesy interior!)

PERI-PERI CHICKEN WINGS

with homemade polenta fries & a zingy salsa

Hands on Time: 35 - 60 minutes

Overall Time: 50 - 70 minutes

Download the Recipe for 2

Ingredients:

Calisto's Peri-Peri Sauce
Chicken
Cucumber
Free-range Chicken Wings
Fresh Cream
Fresh Parsley
Grated Italian-style Hard Cheese
NOMU BBQ Rub
Pickling Liquid
Plum Tomato
Polenta
Red Onion

From your kitchen:

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

Serves 1

BBQ-MARINADE
Preheat the oven to 180°C. Boil the kettle. Pat the chicken wings dry with paper towel and place on a tinfoil-lined roasting tray. Coat in oil, seasoning, and the BBQ Rub. Set aside to marinate.
CREAMY POLENTA
Place 30ml of polenta in a shallow bowl and set aside. Lightly grease a flat dish or tray and set aside for step 3. Place a pot over a high heat, fill with 300ml of boiling water, and add ½ tsp of salt. Once boiling, gradually whisk in the remaining polenta and stir constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly. When too thick to whisk, use a wooden spoon to keep stirring. On completion, it should be thick and creamy. Remove from the heat and add a knob of butter, the grated cheese, and the cream. Stir until combined and smooth. Immediately transfer the cooked polenta to the lightly greased dish and spread out evenly in a flat layer about 1.5-2cm thick. Pop in the fridge to cool for 20-25 minutes.
CHICKEN WINGS
Pop the tray of marinated chicken in the hot oven and roast for 30-35 minutes, flipping at the halfway mark. Pop on the grill setting for the final 5 minutes, making sure they don’t burn! Place the peri-peri sauce in a large bowl and set aside.
GROOVY SALSA
While the wings are roasting, place the diced cucumber, tomato, and onion in a bowl. Toss with the Pickling Liquid and three-quarters of the chopped parsley. Season to taste and set aside. Just before serving, drain most of the Pickling Liquid from the salsa, leaving a little in the bowl.
POLENTA FRIES
Once the polenta is cool, slice into long, rectangular “fries”. Dust in the dish of uncooked polenta until evenly coated. Place a deep pan over a high heat with 250ml of oil. If the oil isn’t deep enough to cover the polenta fries, add more. When very hot, cook the polenta fries for 5-7 minutes until crispy, shifting as they colour. On completion, allow to drain on some paper towel and season with salt. When the chicken wings are ready, transfer to the bowl of peri-peri sauce (don’t include the tray juices!) and toss until coated.
FINGER LICKIN’ GOOD!
Serve up the peri-peri chicken wings with the polenta fries and tangy salsa on the side. Garnish with the remaining chopped parsley and get stuck in, Chef!

Free-Range Chicken Wings - 4
NOMU BBQ Rub - 10ml
Polenta - 100ml
Grated Italian-Style Hard Cheese - 30ml
Fresh Cream - 50ml
Calisto's Peri-Peri Sauce - 50ml
Cucumber - 50g
Plum Tomato - 1
Red Onion - 1
Fresh Parsley - 3g
Pickling Liquid - 30ml

Download the Recipe

Serves 2

BBQ-MARINADE
Preheat the oven to 180°C. Boil the kettle. Pat the chicken wings dry with paper towel and place on a tinfoil-lined roasting tray. Coat in oil, seasoning, and the BBQ Rub. Set aside to marinate.
CREAMY POLENTA
Place 60ml of polenta in a shallow bowl and set aside. Lightly grease a flat dish or tray and set aside for step 3. Place a pot over a high heat, fill with 600ml of boiling water, and add 1 tsp of salt. Once boiling, gradually whisk in the remaining polenta and stir constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly. When too thick to whisk, use a wooden spoon to keep stirring. On completion, it should be thick and creamy. Remove from the heat and add a knob of butter, the grated cheese, and the cream. Stir until combined and smooth. Immediately transfer the cooked polenta to the lightly greased dish and spread out evenly in a flat layer about 1.5-2cm thick. Pop in the fridge to cool for 20-25 minutes.
CHICKEN WINGS
Pop the tray of marinated chicken in the hot oven and roast for 30-35 minutes, flipping at the halfway mark. Pop on the grill setting for the final 5 minutes, making sure they don’t burn! Place the peri-peri sauce in a large bowl and set aside.
GROOVY SALSA
While the wings are roasting, place the diced cucumber, tomato, and onion in a bowl. Toss with the Pickling Liquid and three-quarters of the chopped parsley. Season to taste and set aside. Just before serving, drain most of the Pickling Liquid from the salsa, leaving a little in the bowl.
POLENTA FRIES
Once the polenta is cool, slice into long, rectangular “fries”. Dust in the dish of uncooked polenta until evenly coated. Place a deep pan over a high heat with 350ml of oil. If the oil isn’t deep enough to cover the polenta fries, add more. When very hot, cook the polenta fries for 5-7 minutes until crispy, shifting as they colour. Do this step in batches to avoid overcrowding the pan. On completion, allow to drain on some paper towel and season with salt. When the chicken wings are ready, transfer to the bowl of peri-peri sauce (don’t include the tray juices!) and toss until coated.
FINGER LICKIN’ GOOD!
Serve up the peri-peri chicken wings with the polenta fries and tangy salsa on the side. Garnish with the remaining chopped parsley and get stuck in, Chef!

Free-Range Chicken Wings - 8
NOMU BBQ Rub - 20ml
Polenta - 200ml
Grated Italian-Style Hard Cheese - 60ml
Fresh Cream - 100ml
Calisto's Peri-Peri Sauce - 100ml
Cucumber - 100g
Plum Tomato - 2
Red Onion - 1
Fresh Parsley - 5g
Pickling Liquid - 60ml

Download the Recipe

Serves 3

BBQ-MARINADE
Preheat the oven to 180°C. Boil the kettle. Pat the chicken wings dry with paper towel and place on a tinfoil-lined roasting tray. Coat in oil, seasoning, and the BBQ Rub. Set aside to marinate.
CREAMY POLENTA
Place 60ml of polenta in a shallow bowl and set aside. Lightly grease a flat dish or tray and set aside for step 3. Place a pot over a high heat, fill with 600ml of boiling water, and add 1 tsp of salt. Once boiling, gradually whisk in the remaining polenta and stir constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly. When too thick to whisk, use a wooden spoon to keep stirring. On completion, it should be thick and creamy. Remove from the heat and add a knob of butter, the grated cheese, and the cream. Stir until combined and smooth. Immediately transfer the cooked polenta to the lightly greased dish and spread out evenly in a flat layer about 1.5-2cm thick. Pop in the fridge to cool for 20-25 minutes.
CHICKEN WINGS
Pop the tray of marinated chicken in the hot oven and roast for 30-35 minutes, flipping at the halfway mark. Pop on the grill setting for the final 5 minutes, making sure they don’t burn! Place the peri-peri sauce in a large bowl and set aside.
GROOVY SALSA
While the wings are roasting, place the diced cucumber, tomato, and onion in a bowl. Toss with the Pickling Liquid and three-quarters of the chopped parsley. Season to taste and set aside. Just before serving, drain most of the Pickling Liquid from the salsa, leaving a little in the bowl.
POLENTA FRIES
Once the polenta is cool, slice into long, rectangular “fries”. Dust in the dish of uncooked polenta until evenly coated. Place a deep pan over a high heat with 350ml of oil. If the oil isn’t deep enough to cover the polenta fries, add more. When very hot, cook the polenta fries for 5-7 minutes until crispy, shifting as they colour. Do this step in batches to avoid overcrowding the pan. On completion, allow to drain on some paper towel and season with salt. When the chicken wings are ready, transfer to the bowl of peri-peri sauce (don’t include the tray juices!) and toss until coated.
FINGER LICKIN’ GOOD!
Serve up the peri-peri chicken wings with the polenta fries and tangy salsa on the side. Garnish with the remaining chopped parsley and get stuck in, Chef!

Free-Range Chicken Wings - 8
NOMU BBQ Rub - 20ml
Polenta - 200ml
Grated Italian-Style Hard Cheese - 60ml
Fresh Cream - 100ml
Calisto's Peri-Peri Sauce - 100ml
Cucumber - 100g
Plum Tomato - 2
Red Onion - 1
Fresh Parsley - 5g
Pickling Liquid - 60ml

Download the Recipe

Serves 4

BBQ-MARINADE
Preheat the oven to 180°C. Boil a full kettle. Pat the chicken wings dry with paper towel and place on a tinfoil-lined roasting tray. Coat in oil, seasoning, and the BBQ Rub. Set aside to marinate.
CREAMY POLENTA
Place 150ml of polenta in a shallow bowl and set aside. Lightly grease a large, flat dish or tray and set aside for step 3. Place a large pot over a high heat, fill with 1,2L of boiling water, and add 2 tsp of salt. Once boiling, gradually whisk in the remaining polenta and stir constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking regularly. When too thick to whisk, use a wooden spoon to keep stirring. On completion, it should be thick and creamy. Remove from the heat and add a knob of butter, the grated cheese, and the cream. Stir until combined and smooth. Immediately transfer the cooked polenta to the lightly greased dish and spread out evenly in a flat layer about 1.5-2cm thick. Pop in the fridge to cool for 20-25 minutes.
CHICKEN WINGS
Pop the tray of marinated chicken in the hot oven and roast for 30-35 minutes, flipping at the halfway mark. Pop on the grill setting for the final 5 minutes, making sure they don’t burn! Place the peri-peri sauce in a large bowl and set aside.
GROOVY SALSA
While the wings are roasting, place the diced cucumber, tomato, and onion in a bowl. Toss with the Pickling Liquid and three-quarters of the chopped parsley. Season to taste and set aside. Just before serving, drain most of the Pickling Liquid from the salsa, leaving a little in the bowl.
POLENTA FRIES
Once the polenta is cool, slice into long, rectangular “fries”. Dust in the dish of uncooked polenta until evenly coated. Place a large, deep pan over a high heat with 450ml of oil. If the oil isn’t deep enough to cover the polenta fries, add more. When very hot, cook the polenta fries for 5-7 minutes until crispy, shifting as they colour. Do this step in batches to avoid overcrowding the pan. On completion, allow to drain on some paper towel and season with salt. When the chicken wings are ready, transfer to the bowl of peri-peri sauce (don’t include the tray juices!) and toss until coated.
FINGER LICKIN’ GOOD!
Serve up the peri-peri chicken wings with the polenta fries and tangy salsa on the side. Garnish with the remaining chopped parsley and get stuck in, Chef!