Crispy Piri Piri Wings

Author Notes

I decided fall and the arrival of football season were good enough reasons to think about wings that are decidedly man-friendly but also perfectly delectable for my girlfriends and I to munch on. I didn’t want to diverge so far from hot wings, but wanted more flavor beyond simple, vinegar-y heat. I wanted crisp without deep-frying (it’s a pain) and, because I like my couch to stay clean, wings that weren’t too-too saucy or messy.
“Piri piri” (sometimes peri peri or pili pili) is the Swahili reference for pepper, specifically the African bird’s-eye chili. Piri piri sauce and dishes originated in Mozambique and Angola, ex-Portuguese colonies. The peppers were brought to Africa by Portuguese traders and are a big part of Portuguese cuisine. Piri piri can also be found in parts of West Africa, Cape Verde, South Africa, Southern India and Brazil.
African bird’s eyes have ridiculous heat, so I took it down a few notches using fresnos and cherry peppers. These cherry peppers were actually pretty hot, so I only used one – you can use your own discretion and whatever red peppers you like for your heat tolerance here. The marinade is fantastic, infusing incredible flavor into the chicken, and with a bit more acid can be used as a sauce by itself.
Dredging the chicken and basting it in the spiced butter results in an amazing crust with juicy, flavorful, tender chicken underneath. Literally, the smell while they were cooking in the oven drove me (and my two dogs who were doing crazy circles) insane. Crunchy, spicy, garlicky, salty with a cool contrast from the dollop of crème fraiche I served alongside. Great for a party, a football game, or any night of the week…Enjoy! - aliyaleekong
—aliyaleekong

Test Kitchen Notes

These crispy wings have a great mellow heat. I could see myself munching on them while watching a Giants game. It's an original recipe, and somewhat addictive right out of the oven. The chile addict in me might try it with even hotter peppers. – Alain —The Editors