Peri-peri Wings with Kicap Manis
Peri-peri Wings with Kicap Manis (Spicy Wings with a Sweet Soy Glaze)
Recipe By: @theorangesieve who serves up recipes from the heart, inspired by travels near and far. It's all about food that humbly invites you to discover the truth about flavour, that is the people, the culture, and the stories behind them. The kind of food that leaves you with a smile for reasons you can't quite put your finger on.
This recipe was born from memories of an incredible Portuguese Peri-peri takeaway named Oporto's in Australia. It's all about good vibes and summertime magic.
Extra heat: If you need an extra kick of heat, throw in a few more bird's eye chillies.
Ingredients
2kg chicken wings
10 large red chillies, deseeded
2 red bird's eye chillies
1 red capsicum
1 whole bulb garlic, skins removed
1 thumb-sized piece of ginger
1 cup olive oil
3 tbsp kicap manis (or mix 1.5 tbsp dark soy w 1.5 tbsp honey)
5-6 tsp sea salt
Method
Cut chillies, garlic, ginger & capsicum into rough chunks. Blitz until fine and you have your marinade.
Add to chicken wings and allow to marinate for 1-2 hours.
Baste chicken with a little olive oil before placing it on the grill or bbq. Cook on medium-high heat for 5 minutes on the first side. Flip when the chicken has developed a lightly caramelized, golden crust.
Then baste either side of each wing with a brush of Kicap Manis (Indonesian Sweet Soy).
Cook these beauties patiently to allow the fat to render gradually, this will help to keep them super moist and juicy. Grill on medium heat for 15-20 mins, turning the wings throughout to ensure they cook evenly and don't burn.
Serve with a lemon wedge on the side and a simple potato salad... under a cabana!(Maybe even with a cheeky side of Caipirinha).
#theorangesieve