Twitter Pinterest Instagram Facebook


Baked Peri Peri Chicken Wings

When my husband and I first started dating, we often went to Wednesday Wing Nights at a local pub near Simon Fraser University. The wings were cheap, $0.25 per wing if you purchased a drink. It was often packed with university students and league volleyball players (who played at a complex nearby) and everyone was ordering wings by the platter. The wings came in all sorts of flavours: BBQ, honey garlic, salt and pepper, hot and extra hot.

Since then, we have gone to many other pubs for wing nights. One favorite was a pub out in Port Coquitlam where the wings were also $0.25, but the wings were much bigger and there was a better selection of flavors. The downside of Wing Night was the long wait, sometimes up to 20 minutes or more just for a table!

Since most pubs are quite noisy, it is also not an ideal place to bring the little man. For a fraction of the price, we now make our wings at home. Best part is that we do not have to suffer the long wait anymore.

Frozen wings work equally well in this recipe. Just make sure to thaw it in the fridge two days before you want to eat. I bought my frozen chicken wings from Save-On Foods when it went on sale for $15.99 for 3 kilograms.

1/4 cup paprika or smoked paprika
2 tbsp hot chili powder
1 cup fresh or bottled lemon juice
3 cloves garlic, minced
1-1/2 tsp grated fresh ginger
1-1/2 tsp salt

2 lbs chicken wings, tips removed (If frozen, thaw in the fridge a day prior)

1. In a large Ziplock bag, mix all the ingredients together (except for the chicken wings).

2. Add in the chicken wings and make sure the marinade evenly coats all of the wings.

Give these wings a nice and gentle massage.

3. At a minimum, the wings should be marinated overnight in the fridge up to two nights for more flavor.

4. Preheat oven to 400 degrees F.

5. In a large rimmed baking sheet lined with aluminum foil, place the chicken wings in a single layer (leaving a little space in between each wing). Bake for 45 to 50 minutes.

Source: Adapted from Allrecipes

No comments:

Post a Comment