PERI PERI CHICKEN WINGS

Yields 4 to 6 servings

During the first months of their relationship, Dean and Maya shared a plate of poussin rotisserie after work one night, laughing as they tore into it with their hands. Whenever there’s the simple, joyful opportunity to eat messy chicken wings, to this day they’ll dig in hands first with nostalgia. These chicken wings are baked first and then fried to ensure tender and moist meat. If you do not care to fry them, they can be served roasted with the Peri Peri Sauce.

2 tablespoons olive oil, plus more, for frying

6 tablespoons Peri Peri Spice

2 garlic cloves, minced

1 teaspoon kosher salt, plus more as needed

2 pounds chicken wings

2 cups buttermilk

2 cups flour

2 tablespoons red wine vinegar

Peri Peri Sauce (recipe follows)

In a large bowl, combine the olive oil, 2 tablespoons of the peri peri spice, the garlic, and the salt. Add the wings and toss to coat. Let the wings marinate in the refrigerator for at least 1 hour—but 1 day is best.

Preheat the oven to 350°F. Roast the wings in a baking dish for 45 minutes, turning once while cooking. Let cool. Once the wings are cooled, pour the buttermilk over, tossing the wings so they are completely coated. Store in the refrigerator.

In a cast-iron pan, heat 2 inches of olive oil over medium-low heat to 325 to 350°F. Combine the flour and remaining 4 tablespoons peri peri spice in a bowl. Take one chicken wing at a time out of the buttermilk, allowing the excess buttermilk to drip off. Dredge each wing in the flour mixture and set aside on a plate until each wing is well coated in flour. Carefully place the wings into the hot oil, being careful not to overcrowd the pan. Once golden brown, turn each wing to cook the other side. Drain the wings on a plate lined with a paper towel and salt lightly.

To serve, whisk red wine vinegar with Peri Peri Sauce. Cover the wings with the sauce and toss lightly, or serve the sauce on the side for dipping.

PERI PERI SAUCE

Yields 2 cups

1 small yellow onion

3 garlic cloves

1 tablespoon olive oil

1 (14.5-ounce) can chopped tomatoes

2 tablespoons plus 1 teaspoon Peri Peri Spice

1 teaspoon kosher salt, plus more if needed

1 tablespoon butter

1 tablespoon flour

¼ cup chicken stock

Finely mince half the yellow onion and the garlic cloves. In a medium sauté pan over low heat, heat the olive oil, onion, and garlic. Sweat for 5 to 8 minutes, until the onion and garlic are very soft and translucent.

While the vegetables are cooking, puree the tomatoes in a blender. Once the onion and garlic have softened, add the Peri Peri Spice and mix to combine. Add the pureed tomatoes and salt to the onion mix, mixing well to combine. If you would like a spicier sauce, add an extra teaspoon or two of peri peri spice to the sauce at this time. Simmer for 10 minutes so the flavors meld.

In a separate small sauté pan or saucepan, heat the butter over low heat until melted, add the flour, and stir to combine. Turn up the heat to medium and add the chicken stock. Stir continuously until the mixture has thickened and comes to a boil. Add the thickened stock to the peri peri mixture, stir well, and turn off the heat. If any lumps remain, cool slightly and return it to the blender and puree. Taste the sauce and season with salt if needed.