Baked Peri Peri Chicken Wings

Peri Peri Chicken Wings by The Cooking Doc®

Baked Peri Peri Chicken Wings

Baked Peri Peri Chicken Wings

The Cooking Doc®
Servings 6 servings
Calories 385 kcal


  • 2 red bell peppers halved lengthwise, stemmed and seeded
  • 1 jalapeno halved lengthwise, stemmed and seeded
  • 1/4 cup extra virgin olive oil divided
  • 1 medium onion rough chopped
  • 4 cloves garlic rough chopped
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons smoked paprika
  • 1 tablespoon brown sugar
  • Pinch of Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1/4 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 2 pounds chicken wings flats and drumettes separated
  • Non-stick cooking spray for baking
  • 3 sprigs parsley leaves picked and chopped
  • Lemon wedges for serving


  • Preheat the oven to broil. Position an oven rack in the upper third of the oven. Line a baking sheet with foil and place bell and jalapeno peppers cut side down on the pan. Broil until charred on both sides, turning occasionally, about 6 minutes. Place peppers in a bowl and cover with plastic wrap. Set aside to cool and loosen the skin. Once cooled, remove skin and rough chop.
  • Heat 2 tablespoons of oil in a medium saute pan over medium high heat. Saute the onions until translucent, stirring frequently, about 5 minutes. Add the garlic and saute until fragrant, about 2 minutes.
  • Add the roasted peppers, oregano, paprika, sugar, salt, black pepper, vinegar and lemon juice. Stir to combine, reduce heat to medium and simmer for 5 minutes. Remove from heat, set aside to cool slightly.
  • Transfer peri peri sauce to a food processor or blender. While the machine is running, gradually add the remaining 2 tablespoons of oil and process until smooth.
  • Place the chicken wings in a resealable bag or non-reactive baking dish. Set 1 cup of sauce aside and pour the remaining sauce over the wings to coat. Place in the refrigerator and marinate overnight or for a minimum of 3 hours. Store the reserved cup of sauce refrigerated in a jar or airtight container.
  • Preheat the oven to 400ºF. Position an oven rack in the center of the oven. Line a rimmed baking sheet with foil and place a wire rack on top. Spray the rack with non-stick cooking spray. Place the chicken wings on the rack, skin side up, leaving room between the wings. Bake for 25 minutes, using a pair of tongs, flip the wings. Continue baking until well browned with crispy charred bits and an internal temperature on an instant read thermometer registers 165ºF, about 15 minutes. Depending on the desired level of spice and heat, toss wings with reserved sauce that has been rewarmed or serve sauce on the side for dipping. Transfer wings to a serving platter and garnish with parsley and lemon wedges.


Calories: 385kcalCarbohydrates: 9gProtein: 38gFat: 22gSaturated Fat: 5gCholesterol: 201mgSodium: 197mgPotassium: 583mgFiber: 2gSugar: 4gCalcium: 36mgMagnesium: 47mgPhosphorus: 372mg
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