Peri Peri Chicken Wings with Portuguese Peri Peri Infused Olive Oil Blend

These wings bring together crackling chicken skin, juicy meat, zesty lemon, fresh garlic, and smoky paprika for a tray that tastes bold from the first bite to the last. Portuguese Peri Peri Infused Olive Oil Blend layers garlic, African Bird’s Eye chile, citrus, and smoky spices into the marinade so the flavor runs all the way through the chicken, making this an easy win for game day, cookout spreads, or a casual dinner with plenty of punch.

Garden Infuzions

Peri Peri Chicken Wings with Portuguese Peri Peri Infused Olive Oil Blend

Crispy, fiery chicken wings get a bright kick from Portuguese Peri Peri Infused Olive Oil Blend, garlic, citrus, and smoky spice in every sticky, golden bite.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 people

Course: Appetizer, Dinner

Cuisine: Mediterranean, Portuguese

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds chicken wings split at the joints and tips removed
• 3 tablespoons Portuguese Peri Peri Infused Olive Oil Blend
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 4 cloves garlic minced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• Chopped parsley for garnish
• Lemon wedges for serving

Equipment

• 1 Large mixing bowl For tossing the wings and marinade
• 1 Rimmed baking sheet Use a foil-lined sheet for easier cleanup
• 1 wire rack Helps air circulate for crispier skin
• 1 Tongs For flipping the wings
• 1 Microplane or zester For the lemon zest

Method

 

Instructions

1. Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and set a wire rack on top if you have one.
2. Pat the chicken wings very dry with paper towels, then place them in a large bowl.
3. Add the Portuguese Peri Peri Infused Olive Oil Blend, lemon juice, lemon zest, garlic, kosher salt, smoked paprika, black pepper, red pepper flakes, cornstarch, and olive oil. Toss until the wings are evenly coated.
4. Arrange the wings in a single layer on the prepared rack or baking sheet, leaving space between each piece.
5. Bake for 20 minutes, flip the wings, then bake for 15 to 20 minutes more until the skin is crisp and the chicken is cooked through.
6. For extra color, broil the wings for 1 to 2 minutes at the end, watching closely so they do not scorch.
7. Transfer the wings to a platter, garnish with parsley, and serve with lemon wedges.

Notes

The marinade is built for bold flavor without a sticky sauce, so the wings stay crisp in the oven. If your wings are very large, add a few extra minutes to the final bake until the juices run clear and the skin is deeply golden. Keep the broiler step brief for the best finish.

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Recipe Tips

Pat the wings very dry before seasoning so they roast up with crisp skin. If you like a deeper color, finish them under the broiler for a minute or two, watching closely so the edges don’t overbrown. Let the wings rest for a few minutes after baking so the juices settle back in.

Serving Suggestions

Serve these wings with celery sticks, carrot sticks, and a cooling ranch or garlic yogurt dip. They also pair well with roasted potatoes, grilled corn, or a simple green salad for a fuller spread.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a hot oven or air fryer until warmed through and the skin firms back up.

Variations

Swap the chicken wings for drumettes or split whole wings if that’s what you have on hand. For a citrus-forward finish, add a little extra lemon zest before serving. You can also toss the baked wings in a spoonful of warm honey for a sticky-sweet edge.

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