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FHM’s Weekend Cooking Challenge: Piri-Piri Chicken Wings

Bring on the heat this election long weekend
by Mars Salazar | May 6, 2016
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Congratulations—you've made it to the weekend!

All those deadlines, paperwork, hours spent toiling in the must be really tired, and craving for good food. Obviously, we're not talking about boring fast food grub or the tipid meals you've been living on since Monday. Your hard work deserves something way more special.

Sure, you can go to a nice restaurant, but why not whip up your gastronomic reward yourself? It might require a bit more effort, but think of this as another validation of you being a true man, because a true man knows his way inside the kitchen. That and girls love guys who cook. Plus, the rewarding feeling of you tasting your own masterpiece is all worth it.

Don't worry—we'll spare you the hassle of sifting through your mom's Del Monte Kitchenomics pamphlets for the right recipe. In this weekly series called FHM's Weekend Cooking Challenge, we'll pick a dish you can do for your girl or folks that's both delicious and doable, but still special enough that you'll feel a profound sense of pride after you've successfully accomplished it.

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Bring on the heat this weekend with some fiery, spicy Piri-Piri chicken wings! This recipe is one you’ll definitely want to master: It’s a no-fail crowd-pleaser, and it’s ridiculously easy to prepare to boot.

Read on to learn how to cook it!

What you’ll need:
1 kilo chicken wings
Salted water for boiling

For the sauce:
1 cup minced red bell peppers
1/4 cup unsalted butter
1/4 cup olive oil
5 cloves garlic, minced
1 to 2 teaspoons hot sauce
1 to 2 teaspoons chili flakes
1 teaspoon paprika
1 teaspoon salt
Juice and zest from 1 lemon


Prepare it:
1) Make a slit on the chicken wings.
2) Boil the wings in a pot filled with the salted water for about 10 minutes.
3) Start making the Piri-Piri sauce by heating the unsalted butter and olive oil in a pan over low heat.
4) Add the red bell peppers and garlic, and cook until soft.
5) Add the chili flakes, hot sauce, paprika, and salt, and let it simmer for about five minutes.
6) Add the lemon juice and the zest and simmer again for one to two minutes.
7) Drain the wings and transfer to a bowl.
8) Toss the wings with half of the Piri-Piri sauce then pan grill on medium-high heat for six to eight minutes, or until the chicken is charred and the skin turns crispy.
9.) Toss the wings in the remaining Piri-Piri sauce, or serve the sauce on the side.

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The end product should look something like this:

Enjoy it with:
- Some white wine would be go well with your spicy wings—the acidity complements them, and their slight sweetness provides a nice contrast to the heat. Try Riesling, Chardonnay, or port.
- Light beer, like a nice pilsen, would also pair well with Piri-Piri wings. Then again, we believe beer goes well with everything!

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Pro tip:
- You can cook the wings whole in the same state you bought them from the seller, or you can cut them up if you’re planning to serve them as appetizers instead of mains.
- If you’re going by the latter, get your sharp knife and remove the wing tip, the smallest of the piece’s three main segments. Next, remove the drummette from the middle of the wing. It should look like a drumstick, hence the name. You’ll end up with three pieces: the wing tip, the drummette, and the flat midsection.

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Bring on the heat this election long weekend

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