Piri Piri-Style Chicken Wings

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Piri Piri Seasoning:

1 tablespoon whole coriander seeds

1 tablespoon whole cumin seeds 

1 tablespoon smoked paprika 

Chicken Wings:

3 pounds chicken wings, tips discarded, flats and drumettes separated

1 1/2 tablespoons baking powder 

Kosher salt and freshly ground black pepper 

Piri Piri Sauce:

One 12-ounce jar roasted red peppers, drained

5 Calabrian chiles (jarred), stems removed 

4 cloves garlic, peeled and crushed 

1/4 cup extra-virgin olive oil 

2 tablespoons red wine vinegar 

1 teaspoon sugar 

1/4 teaspoon cayenne pepper, optional 

Kosher salt and freshly ground black pepper

1/4 cup chopped fresh cilantro (leaves and soft stems) 


Special equipment:
a mortar and pestle
  1. For the piri piri seasoning: Add the coriander and cumin seeds to a small cast-iron skillet over medium heat. Toast, stirring often, until fragrant and slightly smoky, 2 to 3 minutes. Place in a mortar and pestle and ground to a fine powder. Add the smoked paprika and mix to incorporate. Set aside.
  2. For the chicken wings: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
  3. Place the wings in a large bowl. Toss with the baking powder (this draws out the moisture), then with the salt, pepper and 1 tablespoon piri piri seasoning. Place the wings on the prepared baking sheet in an even layer (do not crowd the baking sheet; you may need to do this in batches or on 2 baking sheets). Bake 25 minutes. Turn the oven temperature to 475 degrees F and continue to bake until golden brown, 20 minutes more.
  4. For the piri piri sauce: Combine the red peppers, chiles, garlic, oil, vinegar, sugar and remaining piri piri seasoning (about 3 tablespoons) in a blender, along with the cayenne if you like it spicy. Season with salt and pepper, then blend until smooth. Taste and adjusting the seasoning and heat to your palate.
  5. Place the wings in a large bowl and toss with half of the sauce. Serve with the remaining sauce on the side for dipping. Garnish with the cilantro.