Buffalo Chicken Wings With Peri Peri Sauce

 

·         2 kilos of chicken wings

·         4 tbls baking powder 

·         1 tsp smoked paprika

·         1 tsp salt

·         1/2 tsp pepper 

·         5 tbls of peri peri sauce 

·         5 tbls dark soy sauce

·         5 tbls light brown sugar

·         5 tbls runny honey

·         5 tbls melted butter 

·         1 tbls toasted sesame oil

·         4 garlic cloves finely sliced

·         1 sliced lemon

·         Handful of fresh parsley 

·         Handful of pomegranate seeds 

 

·         Mix together the baking powder, salt, pepper and smoked paprika and make sure all the chicken wings are thoroughly coated. 

 

·         Spray cooking oil onto a wire rack, and place over a foil-lined tray, then add the chicken wings onto the rack, and pop into a pre-heated oven on 200 for one hour, rotating at the mid-way point. 

 

·         In the interim, prepare your marinade by putting all the ingredients into a bowl except the parsley, lemon and pomegranate seeds.  Mix together thoroughly and set to one side.

 

·         Once the chicken wings are crispy, remove from the rack and place in a large ovenproof dish, and baste the marinade all over each wing and pop back into the oven for 10 minutes. Repeat this twice more until they look golden, crispy and lovely.

 

·         Add the garnishes of parsley, lemon and pomegranate seeds, serve with couscous salad. Enjoy!