In honor of the World Cup matches taking place in Atlanta, we’re sharing recipes representing some of the teams playing at Mercedes-Benz Stadium in June and July. This week, Atlanta restaurant Daily Chew offers a recipe for peri-peri chicken wings, part of a special South African menu for the World Cup.
Peri-peri sauce is an African and Portuguese sauce made from the peri-peri pepper, or African bird’s eye chili, which is native to South America and came to Mozambique through Portuguese colonization.
According to Allrecipes, the sauce typically includes crushed peri-peri chilies, lemon, salt, garlic, pepper, vinegar, bay leaves, onion, and oil pureed together. Raw peri-peri sauce is commonly used as a marinade. However, the sauce can also be simmered and used as a condiment, often with chicken or fish.
You’ll need three rimmed baking sheets and wire racks to make all of the wings this recipe requires. It also calls for Daily Chew’s peri-peri hot sauce and garlic labneh. But you can substitute for Nando’s peri-peri sauce and store-bought labneh dip, such as the roasted garlic and mint flavor from Yaza Foods.
Related stories:
• World Cup recipe: Spanish chicken Basquaise from Cooks & Soldiers
• More recipes from Rough Draft Atlanta
• More World Cup coverage
Ingredients
- 2 lbs chicken wings
- 2 tsp baking powder
- 2 tsp kosher salt
- 8 oz unsalted butter
- 2 tsp garlic powder
- 1 cup Daily Chew peri-peri hot sauce
- 1 jar Daily Chew garlic labneh
Directions
- Prep and coat wings: Line three rimmed baking sheets with aluminum foil and set wire racks inside the night before.
- Carefully dry chicken wings with paper towels. Combine wings with baking powder and garlic powder in a large bowl and toss until wings are thoroughly and evenly coated.
- Place wings on rack, leaving a slight space between each wing. Repeat with remaining two batches of wings.
- Place baking sheets with wings in the refrigerator and allow to rest uncovered for at least 8 hours and up to 24 hours. Keep each batch of wings refrigerated until it’s time to put them in the oven.
- Bake the wings: Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C).
- Add first pan of chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end. Repeat with remaining batches of wings.
- Make sauce and serve: Meanwhile, combine 8 ounces unsalted butter, garlic and 1 cup peri-peri hot sauce in a small saucepan and cook over medium heat, whisking until combined.
- Transfer wings to a large bowl, add sauce, and toss to thoroughly coat.
- Enjoy wings immediately with garlic labneh as a dipping sauce and crispy cold vegetables.
