I know, I know, a chicken recipe on Cate in the Kitchen, it does seem out of place. But the reason I’ve never described myself as a vegetarian is because, actually, I’m not. By and large, I steer away from meat when I’m thinking about what to have for dinner. However, I tend to go through phases every now and then of eating meat more regularly, and I’m on a real chicken trip right now. There are actually two more chicken posts coming up this month so if you’re into that, stick around.
This particular recipe is coming at you from Heinz, the sponsor of this blog post. I had literally no idea that Heinz made Peri-Peri sauce until they sent me this recipe, and it’s really tasty – just as good as the one you might find at a certain restaurant famous for Peri-Peri chicken.. The recipe was originally designed for the BBQ, but I don’t have one of those, so I’ve tweaked it to make it oven-suitable.
When it comes to finding chicken wings, I recommend you hit up your local butcher first. They’re a mad cheap cut and, if like my butcher they’re often stored up in the freezer because they’re less popular, you can often get a really good deal on them.
I loved this recipe. I’ve never used a rub before marinating wings before, and the marinade was nice and thick, not liquid like I’ve experienced with other recipes. You have to taste the sticky sauce that the wings are tossed in at the end too, it’s out of this world. Make sure you bring napkins to the table.
800g chicken wings (about 12)
For the rub:
1 tsp smoked paprika
1 tsp cayenne
1/2 tsp ground cumin
1 tsp black pepper, coarse
For the marinade:
60ml Heinz Peri-Peri Sauce
1 tbsp lemon juice
10ml maple syrup
For the sticky sauce:
150ml Heinz Peri-Peri Sauce
90ml clear honey
30ml lemon juice
1/2 tsp black pepper, coarse
- Start by making the rub. Combine all of the ingredients in a bowl and mix thoroughly. Toss the chicken wings in the rub in the rub so that each wing is coated liberally.
- Combine the ingredients for the marinade in a bowl and pour over the rubbed chicken wings. Allow the wings to marinate for 2 to 4 hours or preferably overnight.
- Whilst the wings are marinating, prepare the sticky sauce by combining all the ingredients in a saucepan on a low heat and letting it reduce by about half. Set aside.
- Heat your oven to Gas Mark 4 (conversions here) and spread the wings out on a baking tray. Bake for 30 minutes then pour out excess oil, whack the heat up to Gas Mark 6 and bake for another 30 minutes.
- Toss in the sticky sauce and devour – no cutlery permitted.