Peri Peri Braai Wings


When it comes to wings, I’m all about that braai



Are you ready to spice things up? Today, I’m bringing you Peri Peri Braai Chicken Wings, straight from the heart of Zimbabwe with the help of Amilah.

Peri Peri isn’t just a recipe, it’s a whole experience. Think sunshine, open-flame grilling, and vibrant flavors. The key ingredient is that fiery little Peri Peri chile (alternatively bird’s eye chili or Thai red chili).

This recipe is all about bold flavors and a whole lot of improvisation. Amilah’s recipe includes lots of garlic, a generous amount of lemon juice, paprika, Peri Peri chilies and your favorite herbs. You just mix, taste and adjust. No measuring spoons are required! I know, right?!

The cooking happens on the braai, the open-flame grill that’s at the heart of Zimbabwean gatherings. The smoky char you get can’t be replicated in an oven. I fired up the grill in my backyard in the middle of winter and made it work and it was so worth it. The wood smoke gave these wings an incredible depth of flavor. The marinade made the meat so juicy, and the char, well, I thought I burnt them at first. But nope. That’s just the magic of the braai.

Even though grilling solo wasn’t quite the Zimbabwean party vibe, I did get a taste of something special. It felt adventurous and made the whole meal so much more satisfying.

You should give these wings a try, even if you’re stuck with your trusty oven. Embrace the “eyeball-it” approach, channel your inner spice lover and if you can, try grilling them up for that extra bit of authentic awesomeness. Thanks Amilah for transporting me to the other side of the world.

Watch the Video

Peri Peri Braai Wings


  • 2 lb chicken wings
  • Peri Peri chilis or dried thai chilis or other dried chili powder
  • paprika
  • lemon juice a generous amount
  • salt
  • thyme, oregano, and/or rosemary
  • garlic to your preference
  • fresh coriander chopped
  • oil


  • Mix together your marinade before adding the chicken. In terms of measurements there really are none, you just pour from you heart and taste as you go. The marinade is very forgiving so don't worry to much. Really rub it in, don't be afraid to get to know the chicken.
  • Marinate in the fridge overnight.
  • Cook the next day over an open flame grill.
  • Enjoy right away!
Course: Dinner, Lunch
Region: Africa


You May Also Like


Introduce yourself to Kenyan cuisine with these simple and fragrant fried doughnuts


While it may look simple, this dish is nothing like you’ve ever experienced