Piri Piri sauce takes its name from a Swahili phrase meaning pepper-pepper. The sauce is spicy, hot, lemony, full of garlic, and delicious!
Instead of baking a whole chicken, I elected to grill chicken wings and add the sauce as they neared their completion of cooking to allow it to glaze slightly. Then, I tossed the wings with the remainder of the sauce. A light drizzle of honey and a sprinkling of chopped cilantro completed the dish!
You can certainly divide the wings and discard the wingtips, but for grilling, I left these whole for ease in turning and saucing.
Let's make the sauce first:
4 T. unsalted butter
1/4 cup olive oil
1 T. minced garlic
1 T. minced ginger
1 T. hot sauce
2 t. red pepper flakes
1 t. minced lemon zest
1 t. smoked paprika
1/2 t. kosher salt
1/4 cup lemon juice
honey
chopped cilantro
Heat butter and oil in a saucepan over medium-low until butter melts.
Stir in garlic, ginger, hot sauce, pepper flakes, zest, paprika, and salt. Simmer sauce 3-4 minutes. Stir in lemon juice and simmer 2-3 minutes more. Remove from heat while chicken wings are on the grill.
Preheat grill to 400-425 degrees F. Place wings on the grill and let cook for 6 - 8 minutes. Turn the wings, using tongs, and let them cook for another 6 - 8 minutes. Continue grilling until the wings are cooked through to an internal temperature of 165 degrees F.
Lower heat to low and using a brush, lightly add sauce to both side of the wings. Continue adding the sauce while it glazes until you've used about half of the sauce.
Place the cooked wings in a large bowl and pour the remaining sauce over the wings. Toss to coat them with the sauce.
When ready to serve, place the wings on a serving platter, drizzle with honey, and top with the chopped cilantro.
Serve with LOTS of napkins!
Adapted from Cuisine at Home, Issue No. 142
2. Copyright policy: Please feel free to share photos and recipes so long as full credit is given to this blog. Give me a shout out when you share on your own social media sites, please.
Instead of baking a whole chicken, I elected to grill chicken wings and add the sauce as they neared their completion of cooking to allow it to glaze slightly. Then, I tossed the wings with the remainder of the sauce. A light drizzle of honey and a sprinkling of chopped cilantro completed the dish!
You can certainly divide the wings and discard the wingtips, but for grilling, I left these whole for ease in turning and saucing.
Let's make the sauce first:
4 T. unsalted butter
1/4 cup olive oil
1 T. minced garlic
1 T. minced ginger
1 T. hot sauce
2 t. red pepper flakes
1 t. minced lemon zest
1 t. smoked paprika
1/2 t. kosher salt
1/4 cup lemon juice
honey
chopped cilantro
Heat butter and oil in a saucepan over medium-low until butter melts.
Stir in garlic, ginger, hot sauce, pepper flakes, zest, paprika, and salt. Simmer sauce 3-4 minutes. Stir in lemon juice and simmer 2-3 minutes more. Remove from heat while chicken wings are on the grill.
Preheat grill to 400-425 degrees F. Place wings on the grill and let cook for 6 - 8 minutes. Turn the wings, using tongs, and let them cook for another 6 - 8 minutes. Continue grilling until the wings are cooked through to an internal temperature of 165 degrees F.
Lower heat to low and using a brush, lightly add sauce to both side of the wings. Continue adding the sauce while it glazes until you've used about half of the sauce.
Place the cooked wings in a large bowl and pour the remaining sauce over the wings. Toss to coat them with the sauce.
When ready to serve, place the wings on a serving platter, drizzle with honey, and top with the chopped cilantro.
Serve with LOTS of napkins!
Adapted from Cuisine at Home, Issue No. 142
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It does look spicy.
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