Peri-Peri Chicken Winglets

Little chicken winglets are always a winner at every South African finger supper, especially when served warm. They are deeply coloured and have a bit of a chilli bite.


  • 16 chicken wings, each separated at the elbow joint
  • 1 T (15 ml) Ina Paarman’s Chicken Spice
  • 2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce or Peri-Peri Marinade

Adjust the oven rack to the middle position and preheat the oven to 190°C.

In a plastic bag toss the winglets with a mixture of Chicken Spice and Chilli & Garlic Seasoning. Refrigerate overnight.

Next day, add Peri-Peri Sauce to the bag and toss to coat the wings really well. Arrange winglets in a single layer in a black oven pan. Pour the sauce, remaining in the bag, over the chicken. Bake open for 30 minutes.

Turn winglets over and continue baking open for a final 20 minutes, until sticky and well browned. Serve warm on kebab sticks. Supply paper napkins to wipe sticky fingers.

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