Ingredients:

  • 2 red bell peppers, seeded and roughly chopped (approx. 300g)
  • 2-4 red chili peppers, depending on heat preference, seeded and roughly chopped
  • 4 cloves garlic, minced (approx. 12g)
  • 1/2 medium onion, roughly chopped (approx. 75g)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon red wine vinegar (15ml)
  • 1 teaspoon smoked paprika (5g)
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 2 tablespoons Peri-Peri sauce (store-bought, optional)
  • 8 turkey wings (approx. 1.5-2kg total)
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper to taste

Instructions:

  1. Combine all marinade ingredients in a food processor or blender and blend until smooth. Taste and adjust seasoning as needed.
  2. Place turkey wings in a large bowl or resealable bag. Pour the Peri-Peri marinade over the wings, ensuring they are fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  3. Preheat oven to 200°C (400°F). If using a wire rack, place it on the baking sheet.
  4. Remove wings from the marinade, letting any excess drip off. Lightly pat them dry with paper towels. Toss the wings with the olive oil. Season with salt and pepper.
  5. Arrange the wings in a single layer on the prepared baking sheet (or wire rack). Bake for 45 minutes.
  6. Increase the oven temperature to 220°C (425°F) and bake for another 30 minutes, or until the skin is golden brown and crispy and the internal temperature of the wings reaches 82°C (180°F).
  7. Let the wings rest for 5-10 minutes before serving the turkey wings.