Prep 5 h : 15 m
Cook 25m


    3 pieces of chicken wings

    2 gms garlic paste

    1 gm ginger paste

    20 gms Peri-peri sauce

    Salt to taste

    2 cloves

    2 green cardamoms

    1 stick of cinnamon

    15 gms melted butter


    For glazing and topping:

    3 pieces cooked chicken wings

    15 gms Peri-peri sauce

    5 gms melted butter

    5 gms crispy gremolata

    6 gms grated parmesan cheese


    For the Peri-peri sauce

    450 gms red bell peppers

    100 gms seedless red chilies

    150 gms red onion

    5 cloves garlic

    110 ml lemon juice

    60 ml apple cider vinegar

    Zest of 3 lemons

    10 gms smoked paprika

    4 gms dried oregano

    2 bay leaves

    8 gms sea salt

    5 black pepper

    8 gms chicken Bouillon powder

    60 ml apple cider vinegar

    120 ml extra virgin olive oil


    Crispy Gremolata

    20 gms chopped garlic

    20 gms lemon zest

    40 gms chopped parsley

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Ingredient Substitution Guide


1. In mixing bowl, mix the chicken wings with garlic paste, ginger paste, salt and Peri-peri sauce.

2. Make a small cup using aluminum foil and place it in the center of the bowl. Then place a hot burning charcoal in the foil cup, add cinnamon stick, cardamoms, and cloves and pour melted butter onto the burning charcoal.

3. It will start smoking, immediately cover the bowl with silver foil and set aside for 30 minutes to allow the smoky flavour to be infused into the wings.

4. Remove the charcoal and refrigerate the wings for 5 hours

5. Preheat the oven at 130°C. Arrange the chicken wings on a roasting tray place another roasting tray on top. This is to prevent the wings from curling up and losign their shape while baking.

6. Bake for 18 to 20 minutes.

Making the Peri-peri sauce:

1. Start by charring the red peppers, chillies and onions on a wood fire barbecue. They don’t have to be fully cooked.

2. Add them into saucepan on a low flame with the garlic, lemon juice, vinegar, lemon zest, smoked paprika, oregano, chicken Bouillon powder, salt and pepper and cook until its soft. Transfer into the food processor and puree until smooth.

3. Back to saucepan on slow heat add bay leaves and cook for 20-30 minutes.

4. Remove the bay leaves and add olive oil.

Making the Gremolata:

1. Deep fry all the ingredients and transfer it on a paper napkin to let the excess oil soak into it.

2. Season well with salt and pepper.


1. Assemble the plate by adding chicken wings, sprinkling the crispy gremolata and parmesan cheese on top.

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