PIRI PIRI CHICKEN WINGS

Piri Piri Chicken Wings

Spicy South African Braai (bbq) my way…

Yield: 4 servings

PREP IT!

For Piri Piri Marinade:

9 tablespoons Taste Tutor Seasoning 101
9 tablespoons Taste Tutor Piri Piri Seasoning
7 tablespoons Vegetable Oil
1 head Garlic, fresh, cloves
¼ cup Cilantro, fresh, diced
2 Thai Chilies, fresh, seeds and membrane removed if you ain’t bout that spicy life but at this point, you might as well keep them in since this recipe is already mad spicy.
2 Limes, fresh, “zested” and juiced
1 Green Onion, fresh, sliced, for garnish

MAKE IT!

Wash chicken with water and citrus or vinegar and clean off excess fat. Score chicken skin so brine penetrates the meat. Pat dry and season chicken with Taste Tutor Seasoning 101.
In a food process or blender, Taste Tutor Piri Piri Seasoning, vegetable oil, garlic cloves, cilantro, Thai chilies, and lime juice until smooth paste forms. Cover the chicken with piri piri marinade, placing in a zip top bag and refrigerating at least 4 hours to overnight.
Once ready to cook, remove the chicken from the marinade and place on a medium high, oiled grill. Leave on grill until chicken is cooked through (until chicken reaches 165F internal temperature), basting chicken with marinade half way through cooking and turning periodically.
Garnish with green onion and Thai chilies. Serve chicken with rice, veggies, or with your favorite side.
ENJOY!

Tip: Enjoy with grilled corn on the cob, since you already have the grill on anyway.

Reheat leftovers: on the stove top or in the microwave.