Description
These easy Piri Piri Chicken Wings are delicious served with a Caramalised Yogurt Dipping Sauce.
Ingredients
Scale
For the Piri Piri Chicken
- 1 tbsp Red Wine Vinegar
- 4 tbsp Light Olive Oil
- 3 tbsp Piri Piri Spice
- 8 Chicken Wings
For the Caramelized Garlic Yogurt
- 200g (7 oz) 0% Greek Yogurt
- 1/2 Garlic Bulb
- Sea Salt
Instructions
- In a small bowl, whisk together the vinegar, olive oil and piri piri spice. Transfer the chicken wings to a large plastic bag, and pour over the marinade. Press any air from the bag and tie a knot in the top. Massage the bag to make sure all of the chicken is well coated in the marinade, and stash in the fridge for at least an hour, but preferably overnight.
- Pre-heat the oven to 220 degrees (430 farignheight).
- Wrap the garlic, still in its skin in a piece of tin foil, with the top still poking out of the top a little. Roast the garlic package for 45 minutes. The little bits poking out of the top should have started to char. Remove from the oven, open the foil and allow to cool a little.
- Meanwhile, remove the chicken from the fridge to bring it up to room temperature, and spread the wings out across a foil lined (read: washing up dodging) baking tray.
- Once you’ve taken the garlic out, put the chicken in the oven for 20 minutes, until the skin is golden and slightly crispy, and the juices from the chicken run clear if you stick a sharp knife into the fattest part. Let these sit for 5 minutes before serving so you don’t burn your fingers!
- When the garlic is cool enough to touch, squeeze the soft, caramelized garlic out of its skin clove by clove into the yogurt. Beat well with a spoon until the yogurt is as smooth as possible. Season to taste with sea salt.
- Serve with the yogurt on the side garnished with a few grinds of black pepper, and with a scattering of fresh coriander leaves over the chicken if you have any. Remember to serve with some napkins for your fingers, and preferably a couple of cold beers.