Peri-Peri Chicken Wings Recipe

Make the peri-peri sauce: Combine olive oil, chilies, garlic, paprika, whiskey, lemon juice, and salt in a food processor or blender. Pulse until well combined. Set aside. (This will make about ½ cup peri-peri sauce. Store in a sterilized airtight jar in the refrigerator for up to 2 weeks.)

Mix potato starch and salt in a large bowl. Dredge chicken thinly in mixture and shake off excess.

Heat oil to 350ºF in a large pot. Deep-fry chicken in batches until crisp and golden, about 10 minutes. Drain on a wire rack. When cool enough to handle, place chicken in a bowl, pour in peri-peri sauce, and toss to combine.

Serve peri-peri chicken wings with mango salsa and steamed rice.

 

Recipe originally published in the August 2015 issue of Good Housekeeping.