Oven roasted peri peri chicken wings served with crispy oven baked wedges
Make oven-roasted peri peri chicken wings served with crispy oven-baked wedges. A spicy, flavorful, and easy comfort meal perfect for any night of the week.
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Cooking tools:
- Food processor
- Oven
- Refrigerator
- Mason jar
- Baking sheet
- Parchment paper
- Mixing bowl
- Colander
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Paper towel
Ingredients
- 4 red chillies, seeded
- 3 garlic cloves
- 5 ml (1 tsp) smoked paprika
- (1 punnet) fresh coriander, leaves only
- 125 ml (½ cup) sunflower oil
- Juice and zest of1 lemon
- Salt, to taste
- 12 chicken wings
- Brine
- 600 ml cold water
- 45 ml (3 tbsp) salt
- 2 garlic cloves, crushed
- 10 ml (2 tsp) chilli flakes
- 30 ml (2 tbsp) peri peri oil
- 4 potatoes, skin on, cut into wedges and parboil
- 2 large eggs, lightly beaten
- 400 g semolina
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