eCook Meal
Peri-peri Chicken Wings
with a creamy salad & turmeric savoury rice
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R127.42
for 4 servings · R31.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Wings needs 32Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Almonds needs 20 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 2% of packR4.64
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Peri-Peri Sauce needs 200 mlHabanero Peri Peri Sauce 250 ml 250 ml at R54.99 · 80% of packR43.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Golden Rub
- That Mayo (Original)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Peri-peri Chicken Wings?
The preparation time for Peri-peri Chicken Wings with a creamy salad & turmeric savoury rice is between 25 and 30 minutes.
What is the total time required to make Peri-peri Chicken Wings with a creamy salad & turmeric savoury rice?
The total time required to make Peri-peri Chicken Wings with a creamy salad & turmeric savoury rice is between 30 and 35 minutes.
How many servings does Peri-peri Chicken Wings provide?
4 servings
What are the main ingredients in Peri-peri Chicken Wings?
Almonds, Chicken, Corn, Free-range Chicken Wings, Golden Rub, Onion, Peri-Peri Sauce, Salad Leaves, That Mayo (Original), White Basmati Rice
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?
MOREISH MAYO: In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season 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. 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. 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. 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. 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?
Almonds, Chicken, Corn, Free-range Chicken Wings, Golden Rub, Onion, Peri-Peri Sauce, Salad Leaves, That Mayo (Original), White Basmati Rice
How many calories does Peri-peri Chicken Wings have?
1120 calories
How much fat content does Peri-peri Chicken Wings have?
grams