Garlic Peri-Peri Baked Wings

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With just a kick of spice and a LOT of garlic, these Garlic Peri-Peri Baked Wings taste like garlic wings from my favorite wing joint only healthier!

 

I have been working on a recreation recipe from that wing joint.  The one with like 20 different sauces?  Yeah, that one.  Then it hit me. This recipe needs a ton of garlic to make these wings super delicious!!  So, I changed my recipe and added a head and a half of pressed garlic to the wings. 

 

I also combined Peri-Peri sauce and butter to make a rich and spicy power sauce duo.  Then I added garlic and herb Old Bay to the party.  All this combined with the head and a half of garlic makes for the most delicious baked wings.  And you can easily air fry these, too.

 

 

What is Peri-Peri Sauce?

 

Peri-peri sauce is a fiery, aromatic condiment with origins in Portuguese and African cuisine. It’s also known as piri-piri or pili-pili.  This sauce is traditionally made from African bird’s eye chilies, garlic, lemon, vinegar, oil, and a medley of spices.  It is renowned for its tangy, spicy kick.

 

The sauce’s vibrant heat is balanced by citrusy brightness and earthy undertones.  These flavors make it a beloved addition to grilled meats, seafood, and chicken wings. Its global popularity has soared thanks to restaurants like Nando’s.  You can easily incorporate peri-peri into your own cooking with ready-made bottles found in most supermarkets.

 

 

What is Old Bay Seasoning?

 

Old Bay seasoning is a classic American spice blend originating from Baltimore, Maryland. Since 1939, Old Bay has been a kitchen staple for fans of seafood.  It’s delicious in crab cakes but also delicious on poultry, fries, and more. The blend is a secret recipe.  But you can taste hints of celery salt, paprika, black pepper, red pepper flakes, and other aromatic spices create its unmistakable flavor profile.

 

It’s zesty, savory, and just a touch peppery.  This provides depth and complexity without overwhelming your wings. When paired with peri-peri, the garlic & herb Old Bay brings a unique Chesapeake twist to these garlic peri-peri baked wings.

 

 

Save Money with Whole Wings

 

Let’s face it pre-cut chicken wings are convenient.  However, you pay for that convenience.  If you want to save money while feeding a hungry crowd, purchase whole chicken wings. They’re typically priced lower per pound. 

 

My grocery sells whole wings for about $2.50 a pound.  The separated wings are almost double that.  Purchasing whole wings in bulk is especially cost-effective when planning for game day gatherings or family parties.

 

Whole wings are usually fresher, and they allow you to control the prep process for superior results. Plus, buying whole wings means you end up with the wing tips.  These are the perfect addition for making rich, homemade chicken stock. There’s a certain satisfaction in working with whole wings.  It gives you a sense of connection to the cooking process that’s lost with pre-cut pieces.

 

 

How to Separate Whole Wings for Game Day Wings

 

If you’ve never broken down a chicken wing before, don’t worry because it’s easier than you might expect.  With a sharp knife, you’ll have a pile of party-ready wings in minutes. First you must locate the joints.  Lay the wing flat and stretch it out. You’ll see two joints.  The first is the drumette-to-flat and the second is the flat-to-tip. 

 

Next, find the sweet spot.  Use your fingers and bend the wing to feel where each joint naturally separates.  For me, I usually make a V with the wing.  Then I take a sharp chef’s knife and cut down the center of V which cuts through the joints.  If the knife doesn’t go through easily, then move it a little to the left or right to find the joint.

 

You now have drumettes and flats (or wingettes) exactly like you find in restaurants.  Save the tips in the freezer until you’re ready to make stock.  I just keep tossing them into the same bag until it’s full.  That’s when I know it’s time to make some delicious chicken stock.  Prepping your own wings not only stretches your budget but also ensures fresher, juicier results.

 

 

Prepping these Garlic Peri-Peri Baked Wings

 

This recipe is all about maximizing flavor with minimal fuss. This recipe has five ingredients.  There’s chicken wings, garlic, peri-peri sauce, garlic & herb Old Bay seasoning, and butter.  And prep is super simple.  Combine the garlic with some of the peri-peri sauce and some of the Old Bay.  Toss the wings to coat them in the mixture and marinate them overnight. 

 

Baking the Chicken Wings

 

Deep frying may be the traditional way to cook up chicken wings.  But oven-baked wings are just as crispy and flavorful.  They’re also less messy to make than deep fried wings.  First, preheat your oven to 425 F.  This ensures a hot and even bake along with gloriously crispy skin.

 

Take the wings out 30 minutes before cooking.  Place the wings on a rack over a sheet pan.  Make sure to space them out, too, so air can circulate around the wings.  The rack also allows air to completely circulate the entire wing.  This makes the wings crispy and delicious.  Bake the wings for 15 minutes, turn them over, and then bake an additional 20 minutes. 

 

 

If you want the skin even crispier, you can broil them for 2 to 3 minutes on each side.  Make sure to keep an eye on them.  Broiling can go from golden brown the burned in the blink of a eye.  The high heat can also render more fat making the skin crispier.

 

Combine the rest of the peri-peri sauce with the butter and Old Bay in a heatproof bowl.  When the wings are cooked, immediately toss them in the garlic sauce.  Let them rest in the sauce for a few minutes to cool slightly before serving with a garlic ranch, peri-peri sauce, or blue cheese dressing.

 

You can air fry these wings, too!

 

I also air fry my wings.  I put them in the air fryer at 350 F for 15 minutes, then I turn up the heat to 400, flip the wings over, and cook for an additional 20 minutes.  This makes them crispy, too.  The air fryer is great for smaller batches.  But to feel a large crowd, oven baked is best.

 

Now, the hubs isn’t a fan of Old Bay.  I love the stuff and think that the garlic and herb flavor isn’t as powerful as he thinks it is.  But then again, I’ve pretty much grown up with it on almost all seafood that I can’t get enough of it.  So, if you’re not a fan of Old Bay like I am, you can omit it or swap out some garlic powder for the Old Bay.

 

Yup.  I’m drooling!  Aren’t you drooling??  Just imagine that garlicky, spicy sauce coating those crispy, baked wings.  There’s flecks of the Old Bay seasoning and some pieces of the delicious garlic.  I just need a cold brew and I’m all set!!  Who needs to go to a wing joint for delicious wings?  Just make these!

Favorite Chicken Wing Recipes

• Air Fryer Teriyaki Chicken Wings from Creative Cynchronicity
• Baked Marinated Chicken Wings from Art of Natural Living
• Blackstone Griddle Chicken Wings from Jen Around the World
• Garlic Peri-Peri Baked Wings from A Kitchen Hoor’s Adventures
• Sriracha Honey Chicken Wings from Karen’s Kitchen Stories

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