Next, I preheat my oven to 400°F (200°C) if I’m baking these beauties. I line a baking sheet with parchment paper and spread out the marinated wings evenly in a single layer. If I’m feeling adventurous, I sometimes toss them on the grill for a smoky flavor instead. Once in the oven, I let them bake for about 40-45 minutes, flipping them halfway through to ensure they get golden brown and crispy on both sides. The aroma of cooking wings fills my kitchen, and I can hardly wait!
During the last 5-10 minutes of cooking, I brush on a little extra Peri Peri sauce for those who enjoy an extra kick. This adds tons of flavor and gives the wings a glossy finish. In my experience, the crispiness of the outside and the tender, juicy meat inside create the perfect bite. When they’re done, I let them rest for a few minutes while I grab some fresh cilantro for garnish.
Finally, I plate the wings and drizzle a bit more sauce over the top before serving. They’re best enjoyed hot and fresh, with a side of cooling ranch or blue cheese dip. I love gathering my friends around the table to indulge in these spicy delights together.
Pro Tips for Best Results
I’ve experimented a lot, and one tip I can share is that marinating the wings longer makes a world of difference. I once made a batch that marinated for just 30 minutes, and while they were tasty, the version that marinated overnight had a depth of flavor that was simply unbeatable.
Another thing I learned is to ensure your oven is hot enough before you put in the wings. If it’s not at the right temperature, they can turn out soggy instead of crispy. Preheating might seem like a mundane step, but trust me, it’s crucial for the perfect texture.
Lastly, using a grill can elevate your Peri Peri wings to another level. Grilling gives them that charred flavor that complements the spices just beautifully. If you have the opportunity, I highly recommend giving it a try!
Common Mistakes to Avoid
One mistake I made early on was not drying the chicken wings properly before marinating. Excess moisture can prevent the marinade from sticking well and can result in wings that aren’t as flavorful. Now, I always pat them dry with paper towels before I start.
Another common pitfall is applying too much sauce too early in the cooking process. When I’ve done this, the wings end up steaming rather than crisping up. I recommend brushing on the extra sauce during the last few minutes of cooking for that perfect glaze. (See the next page below to continue…)