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–+ servings
Portuguese Peri Peri Infused Olive Oil Blend 250ml bottle
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
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: Mediterranean, Portuguese
Ingredients Equipment Method Notes

Ingredients
  

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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