eCook Meal
PERI-PERI CHICKEN WINGS
with homemade polenta fries & a zingy salsa
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!)
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R194.93
for 4 servings · R48.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Grated Italian-Style Hard Cheese needs 120 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Plum Tomato needs 3Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
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Polenta needs 400 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
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Free-Range Chicken Wings needs 16Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Red Onion needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
Not in the Woolies basket — source these elsewhere:
- NOMU BBQ Rub
- Calisto's Peri-Peri Sauce
- Pickling Liquid
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 homemade polenta fries & a zingy salsa is between 35 and 60 minutes.
What is the total time required to make PERI-PERI CHICKEN WINGS with homemade polenta fries & a zingy salsa?
The total time required to make PERI-PERI CHICKEN WINGS with homemade polenta fries & a zingy salsa is between 50 and 70 minutes.
How many servings does PERI-PERI CHICKEN WINGS provide?
4 servings
What are the main ingredients in PERI-PERI CHICKEN WINGS?
Calisto's Peri-Peri Sauce, Chicken, Cream, Cucumber, Free-range Chicken Wings, Grated Italian-style Hard Cheese, NOMU BBQ Rub, Parsley, Pickling Liquid, Plum Tomato, Polenta, Red Onion
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?
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. 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. 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. 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?
Calisto's Peri-Peri Sauce, Chicken, Cream, Cucumber, Free-range Chicken Wings, Grated Italian-style Hard Cheese, NOMU BBQ Rub, Parsley, Pickling Liquid, Plum Tomato, Polenta, Red Onion
How many calories does PERI-PERI CHICKEN WINGS have?
calories
How much fat content does PERI-PERI CHICKEN WINGS have?
grams