Marinated in bright and spicy peri peri style seasoning, these crispy baked wings will be a big hit for your next get together, game day spread or for dinner any night of the week.
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No matter the occasion, you can never go wrong with a big ol’ platter of chicken wings. They’re an easy finger food to make in any quantity, go with any spread and always a crowd pleaser!
These peri peri wings are so incredibly delicious. The marinade makes them so flavorful with the perfect amount of heat. The skin gets wonderfully crispy without the breading and frying. They’re just so dang GOOD.
What is Peri Peri or Piri Piri Seasoning?
Most people think of Nando’s when they hear peri peri chicken. However, the origins of this deliciousness extend far beyond a fast-casual Portuguese restaurant chain, taking us to the heart of Africa. Peri peri, also known as piri piri is a hot pepper called the African Bird’s Eye chili. It’s a close relative of the tabasco pepper. These peppers were originally produced in Mozambique were exported by Portuguese explorers back in the 20th century.
Unless you go to an African grocery store, you might not find ground piri piri pepper on the shelf. You can definitely order it online or if you’re in a pinch and you want this now, substitute cayenne pepper. I highly recommend planning ahead and getting some piri piri, the bright and spicy flavor is so unique, you’ll be really glad you did.
The ingredients for these baked wings are fresh and simple. The combination of flavors is so incredibly delicious! You will need:
- Olive Oil
- Fresh Garlic
- Fresh Ginger
- Fresh parsley
- Lemons (juice and zest)
- Dried oregano
- Ground cardamom
- Ground piri piri pepper
- Chicken wings
This recipe is really simple. The key is allowing the wings enough time to marinate. Make sure you plan ahead! The longer the wings sit in the marinade, the better the flavor. To get the most flavorful wings, you have to marinate for a minimum of four hours. I find that 6-8 hours is ideal for the best flavor and texture.
To make the marinade, add minced shallot, pressed garlic and grated ginger to a large bowl with lemon juice, zest, olive oil and seasonings. Pat the chicken wings dry with paper towels. This is an important step to ensure that the marinade “sticks” and that the skin gets crispy.
Add patted dry chicken wings to the marinade and toss until completely coated. I like to transfer it to a shallow dish in a single layer or large ziplock bag to ensure that the marinade covers the most surface area possible on the wings. Cover or zip it up as airtight as possible and let it sit in the refrigerator to soak in all that flavor!
When you are ready to bake the wings, arrange them in a single layer on a parchment lined sheet pan fitted with a rack. Preheat the oven to 275 degrees. We’ll start off on a low oven temperature for the first 20 minutes and then crank it up to 425 to cook them through. This helps render the fat in the skin and makes the wings crispy so don’t skip this step!
Tips and Substitutions
If you are unable to find ground piri piri pepper or African Bird’s Eye chili, cayenne pepper is a fine substitute.
If you don’t have ground cardamom on hand, simply omit.
A small chopped onion can be substituted for the shallot
Cooking the wings on a rack allows for even air circulation and for the rendered fat to drip down into the pan. If you don’t have a baking rack, get one! Until then, you can bake the wings directly on the parchment paper and turn them over halfway through cooking. Do not skip using parchment paper or they may stick!
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Marinated in bright and spicy peri peri seasonings, these crispy baked wings will be a big hit for your next get together, game day spread or for dinner any night of the week.
- 3–4 lbs chicken wings
- 2 lemons (zest of one, juice of both)
- 1/4 cup olive oil
- 4–5 cloves pressed garlic
- 1 inch nub of fresh grated ginger
- 1 large shallot, minced
- 2 tbsp minced fresh parsley
- 1 1/2 tsp paprika
- 1 tsp cardamom
- 1 tsp dried oregano
- 1/2 tsp ground piri piri pepper
- 1 tsp salt
- Pat chicken wings dry with paper towels.
- Add minced shallot, pressed garlic, grated ginger, lemon zest, lemon juice, olive oil, parsley and seasonings to a large bowl and whisk to combine.
- Add chicken wings to marinade and toss to thoroughly coat.
- Transfer wings to a tightly covered shallow dish or large ziplock bag and let marinate in the fridge for a minimum of 4 hours. Marinate for 6-8 hours for best flavor and texture.
- When you’re ready to bake the wings, preheat the oven to 275 degrees. Line a baking sheet with parchment paper and fit it with a wire rack.
- Arrange the wings, skin side up, on the rack in a single layer. Discard any remaining marinade.
- Bake at 275 degrees for 30 minutes then turn the oven up to 425 and bake for an additional 35-45 minutes until the internal temperature reaches 165 degrees.
- The wings can marinate overnight. I would not recommend letting them go longer than 12 hours.
- Cooked wings can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven to crisp up the skin.
- If you do not have a wire rack, bake the wings directly on parchment paper and turn halfway through high temperature cooking time.
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