- 2 tbsp Nando's PERi-PERi, flavour of your choice
- 1 lb fresh chicken wings and drumettes
- 1 tsp salt
- 3/4 cup honey
- 1 tsp fresh ground black pepper
- 1/4 cup chopped cilantro for garnish
1 Pat dry the chicken wings, sprinkle on all sides with salt then add to a Ziplock bag. Add the honey and PERi-PERi sauce to the bag and mix so all the wings are coated. Marinade for a minimum of 30 minutes, and up to overnight in the fridge.
2 For charcoal grill, the coals are ready when you can hold your hand over the grill for 5 seconds. For a gas grill, aim for 200ºC. Add the chicken wings to the grill, reserving the marinade.
3 Cook for approximately 30 minutes until the internal temperature reaches 74ºC, turning frequently so the honey doesn't burn. Baste continuously with the left over marinade from the bag.
4 When cooked, put the wings on a platter and sprinkle with chopped cilantro.