Lloyd’s Piri Piri Wings

Lloyd's Piri Piri Wings at oldfatguy.ca

When some friends came to visit, I had a bit of a challenge. One of them can’t eat onions or garlic. They could eat an oil infusion of garlic or onion but not the vegetable itself. I decided to try some Piri Piri Wings. Normally, Piri Piri Wings have a strong garlic hit so I would have to get creative.

The first thing I did was make a garlic oil infusion. I put 8 cloves of crushed garlic in 125 ml (1/2 cup) olive oil. I heated it over medium heat until the garlic just started to get golden and then added 2 ml (1/2 teaspoon) of chili flakes and heated for 1 more minute. I strained the oil off and let it cool.

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This made more oil than I needed for the dish but I would use it in other parts of the meal.

I mixed 25 ml (2 tablespoons) of the garlic oil, 40 ml (2 1/2 tablespoons) lemon juice, 5 ml (1 teaspoon) paprika, 1 ml (1/4 teaspoon) cayenne, 1 ml (1/4 teaspoon) fine ground pepper.

I was worried about getting enough garlic flavour so I didn’t just marinate the wings. Instead, I injected 12 wing segments with the mixture in a bowl so any marinade that leaked out would go in the bowl.

I put the rest of the marinade in a bowl and tossed to mix.

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I let them marinate in the fridge for 2 hours, tossing occasionally.

You can cook these in a smoker or rack in an oven over a tray.

Preheat to 350 F.  Cook the wings for 25 minutes and then flip. Cook for 25 minutes longer.

I did mine in my Louisiana Grills Pellet Smoker.

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The Verdict

These turned out wonderfully. The garlic flavour was there but less pronounced and infused through all the meat. The tart lemon and touch of spice was perfect. I may make all my Piri Piri wings this way now.

The Old Fat Guy

Lloyd’s Piri Piri Wings

Yield: 12 wing segments

Lloyd’s Piri Piri Wings

Ingredients

  • 12 chicken wing segments
  • 25 ml (2 tablespoons) garlic oil
  • 40 ml (2 1/2 tablespoons) lemon juice
  • 5 ml (1 teaspoon) paprika
  • 1 ml (1/4 teaspoon) cayenne (can increase for hotter wings)
  • 1 ml (1/4 teaspoon) fine ground black pepper

Instructions

  1. Mix all ingredients except chicken wings together.
  2. Put the wings in a bowl and inject the sauce into each wing with a syringe injector.
  3. Pour any left over marinade into the bowl and toss the wings to coat.
  4. Put in the fridge for 2 hours, turning occasionally.
  5. Preheat an oven or smoker to 350 F.
  6. If using an oven, put the wings on a rack over a tray.
  7. Cook for 25 minutes.
  8. Turn the wings and cook 25 minutes more.
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