Nando’s peri peri chicken wings recipe: How to make Nando’s peri peri chicken
If your local Nando’s is yet to resume business, you’ll need to get your peri peri fix elsewhere. Don’t worry, you can easily mimic your favourite meals from the restaurant at home. Nando’s head chef Tim Molema revealed the Nando’s peri peri chicken wings recipe on the official Nando’s UK Instagram story back in May. Here’s how to make Nandos peri peri chicken.
Whip up chicken wings for two with this easy recipe.
To get the taste just right you will need to invest in the Nand’s PERi-PERi Sauce, which you can buy in most supermarkets such as Tesco and Asda.
The sauce comes in the usual flavours, from lemon and herb to extra extra hot.
You could even purchase the Nando’s Perinaise sauce and mayo.
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You don’t need much to make the chicken wings. All you need is:
• 12 Chicken wings
• Nando’s Medium PERi-PERi Sauce (or whichever spice you prefer), 125ml bottle
• Your favourite Nando’s sauce
Put the wings in a bowl and rub all over with the marinade.
Cover the bowl with clingfilm and put in the fridge for at least one hour to marinate, preferably overnight.
Heat the oven to 180C (standard setting, not fan) or gas mark four.
Transfer chicken wings to a roasting tray.
Cook for about 30 minutes until the wings are just cooked.
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Heat up a grill pan on the stove (or fire up your BBQ!)
When it’s smoking hot, put six wings in the grill pan.
Leave the wings without moving them to get Nando’s unique grill marks.
Turn over once the skin has grill marks and repeat on the other side.
Generously brush over your chosen Nando’s sauce on both sides.
Turn the oven down to 100C (under gas mark one) and keep the grilled wings warm while you repeat with the remaining wings.
Who eats chicken wings along? Why not serve your wings with the Nando’s classic PERI-Salted Chips.
• 3-4 Large Maris Piper potatoes
• 3ltr Sunflower oil
• Nando’s PERi-PERi Salt
Peel and wash the potatoes. Cut into slices about 1.5cm thick, then cut into chips the same thickness.
Place the chips in a colander and rinse off the starch under cold running water for about 2-3min. Drain and lay chips on a tea-towel. Pat dry.
Heat the oil in a deep-fat fryer to 140C. You can also use a high-sided pot to heat the oil and use a digital thermometer to check the heat. Don’t fill the pot more than halfway.
In batches, cook the chips for eight minutes until they are soft but still pale.
Lay chips in a single layer on a tray and put in the fridge to cool. Now heat the oil to 180C.
Working in batches again, fry the chips a second time until golden brown, about 3-4min.
As soon as the chips come out of the fryer, tip into a large bowl and toss with PERi-PERi Salt.
Keep chips warm whilst frying remaining batches.
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