Baked Peri Peri Chicken Wings

5 from 1 vote

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.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Appetizer, Main Course

Cuisine: African, Portuguese

Servings: servings

Calories: 696kcal

Author: Jessica

Ingredients

4 lbs chicken wings 3-4 lbs
2 lemons zest of one, juice of both
¼ 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 ½ tsp paprika
1 tsp cardamom
1 tsp dried oregano
½ tsp ground piri piri pepper
1 tsp salt

Instructions

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.

Notes

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.

Nutrition