PERi-PERi Chicken Wings, PERi-Salt Chips and Garlic Bread

Name: PERi-PERi Chicken Wings, PERi-Salt Chips and Garlic Bread
Prep time: 20 min
Cook time: 40 min
Yield: 2 People
Ingredients: 125g bottle of PERi-PERi Sauce (choose your flavour); 12 chicken wings; 3ltr sunflower oil; Handful fresh parsley, finely chopped; Juice of ½ lemon; 2 pinches of dried red chilli flakes (add more if you like it hot!)

Prep: 20 mins

Cook: 40 mins

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Ingredients

PERi-PERi Chicken Wings
- 125g bottle of PERi-PERi Sauce (choose your flavour)
- 12 chicken wings
To serve Your favourite Nando’s PERi-PERi sauce
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PERi-Salt Chips
- Nando’s PERi-Salt
- 3-4 large Maris Piper potatoes
- 3ltr sunflower oil
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Garlic Bread
- 2 crusty bread rolls
- 125g salted butter
- 4 garlic cloves, crushed
- Handful fresh parsley, finely chopped
- Juice of ½ lemon
- 2 pinches of dried red chilli flakes (add more if you like it hot!)
Skip to method

As a reminder, you'll need:
- 125g bottle of PERi-PERi Sauce (choose your flavour)
- 12 chicken wings
To serve Your favourite Nando’s PERi-PERi 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 1 hour to marinate, preferably overnight.
- Heat the oven to 180c (standard setting, not fan) or gas mark 4.
- Transfer chicken wings to a roasting tray. Cook for about 30 mins until the wings are just cooked.
- Heat up a grill pan on the stove (or fire up your BBQ!).
- When it’s smoking hot, put 6 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 1) and keep the grilled wings warm while you repeat with the remaining wings.
As a reminder, you'll need:
- Nando’s PERi-Salt
- 3-4 large Maris Piper potatoes
- 3ltr sunflower oil
- 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 2-3mins.
- 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 8 mins 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-Salt.
- Keep chips warm whilst frying remaining batches.
As a reminder, you'll need:
- 2 crusty bread rolls
- 125g salted butter
- 4 garlic cloves, crushed
- Handful fresh parsley, finely chopped
- Juice of ½ lemon
- 2 pinches of dried red chilli flakes (add more if you like it hot!)
- Leave the butter at room temperature until soft.
- Put the butter on a large plate. Add the garlic, parsley, lemon juice and chilli.
- Using a fork, mash everything together until thoroughly blended.
- Slice the bread rolls in half horizontally.
- Spread each half with garlic butter.
- Put the rolls back together and wrap in foil.
- Heat the oven to 180c (gas mark 4). Bake the rolls for 10-15min.
- Remove the foil.
- In a non-stick pan on medium heat, place the rolls garlic side down and toast until golden. You can also do this step under the grill, just watch the bread doesn’t burn.