Peri-Peri Chicken Wings

Bold South African flavour. Crispy wings. Irresistible peri-peri heat.

Turn ordinary chicken wings into something extraordinary with Kalahari Organics Peri-Peri Hot Sauce. These oven-baked wings are golden and crispy on the outside, juicy on the inside and coated in a rich, sticky peri-peri glaze. Perfect for weekend braais, game nights and family dinners.

Recipe information

• Prep time: 10 minutes
• Cook time: 35–45 minutes
• Servings: 4
• Heat: Very hot

Featured product

Kalahari Organics Peri-Peri Hot Sauce, 250ml: rich chilli flavour and bold peri-peri character, perfect for chicken wings, marinades, braais and everyday cooking.

Shop Kalahari Peri-Peri Hot Sauce, 250 ml

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Ingredients

For the chicken wings

• 1 kg chicken wings, divided into drumettes and flats
• 1 tablespoon canola oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 1 teaspoon aluminium-free baking powder (optional)

For the peri-peri glaze

• 100 ml Kalahari Organics Peri-Peri Hot Sauce
• 2 tablespoons honey
• 1 tablespoon melted butter
• 1 tablespoon fresh lemon juice
• 1 garlic clove, finely minced

To serve

• Fresh lemon wedges
• Chopped parsley or coriander
• Crispy potato wedges, coleslaw or a green salad

Method

Step 1 — Prepare the wings

Preheat your oven to 220°C (200°C fan-assisted). Pat the chicken wings dry with paper towels and place them in a large mixing bowl.

Add the canola oil, smoked paprika, garlic powder, black pepper, salt and optional baking powder. Toss until evenly coated.

Step 2 — Bake until crispy

Arrange the wings in a single layer on a wire rack over a lined baking tray.

Bake for approximately 35–45 minutes, turning halfway through, until golden and crispy. Check that the thickest part of the chicken reaches an internal temperature of at least 74°C.

Step 3 — Make the peri-peri glaze

Combine Kalahari Peri-Peri Hot Sauce, honey, melted butter, lemon juice and minced garlic in a small saucepan.

Heat gently for 3–5 minutes, stirring until the honey dissolves and the glaze is smooth. Avoid boiling aggressively.

Step 4 — Coat the wings

Transfer the cooked wings into a clean mixing bowl. Pour the warm peri-peri glaze over the wings and toss until generously coated.

For a stickier finish, return the glazed wings to the oven for another 3–5 minutes. Watch carefully to prevent the honey from burning.

Step 5 — Serve and enjoy

Arrange the wings on a serving platter. Finish with chopped parsley or coriander and fresh lemon wedges. Serve immediately with your favourite sides.

Chef's tips

• Extra crispy: Dry the wings thoroughly before seasoning and avoid overcrowding the tray.
• Milder heat: Start with 60 ml peri-peri sauce and increase according to taste.
• Extra heat: Drizzle additional Kalahari Peri-Peri Hot Sauce over the cooked wings.
• Air fryer: Cook at 190°C for approximately 20–25 minutes, turning halfway through. Always verify the internal temperature reaches 74°C.