Roasted Chicken Wings Recipe – South African + Portuguese Fusion Delight

Roasted Chicken Wings Recipe

This Roasted Peri Peri Chicken Wings recipe brings together fiery South African peri peri flavors with Portuguese-inspired herbs, creating a fusion dish that’s perfect for dinner parties or weekend family meals. Featured on CombiNATION Plates with host Craig Wong, this recipe combines spicy marinated chicken wings with creamed corn and crispy green beans for a bold, satisfying experience that’s easy to recreate at home.

The Inspiration

Craig Wong created this recipe to celebrate the vibrant culinary traditions of South Africa and Portugal. Inspired by South African braai culture and Portuguese spice blends, the dish transforms simple chicken wings into a gourmet fusion plate. By combining heat, sweetness, and acidity across the components, this dish is both visually stunning and flavorful, making it a perfect example of CombiNATION Plates’ philosophy of blending international flavors in creative, approachable ways.

Ingredients

Peri Peri Marinade

• 4 bird’s eye (peri peri) chilies, seeded
• 5 long red chilies, seeds removed
• 2 red bell peppers, seeds removed, roughly chopped
• 1 onion, quartered
• 8 cloves garlic
• ½ cup (120 ml) white wine vinegar
• 3 tablespoons (45 ml) honey
• 2 tablespoons (30 ml) paprika
• Salt and pepper
• 3 sprigs marjoram, leaves finely chopped
• 2 sprigs basil, leaves finely chopped

Chicken

• 4 whole chicken wings, skin on, breast attached
• Peri Peri Marinade

 Creamed Corn

• 4 ears of corn, kernels only
• 2 tablespoons (30 ml) vegetable oil
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup (240 ml) whipping cream
• 1 lemons, zest
• Salt and pepper
• 1 tablespoon (15 ml) butter

 Crispy Green Beans

• 16 green beans
• ½ cup (120 ml) sugar
• 1 cups (240 ml) water
• 1 cups (240 ml) white vinegar
• Salt
• Oil, for frying
• 1 cup (240 ml) flour
• 1 egg, beaten
• 12 ounces (350 ml) soda water, cold
• Corn starch, for dredging

To Serve

• Peri Peri Powder, to garnish

Method

For the Peri Peri Marinade

• In a blender, combine bird’s eye chilies, long red chilies, bell peppers, onion, garlic, white wine vinegar, paprika, black pepper, and honey. Blend on high speed until smooth.
• Add the mixture to a small saucepan and cook for 2-3 minutes, until the flavor of the raw onions has mellowed out. Season with salt.
• Allow mixture to cool, then stir in the marjoram and basil.

For the Chicken

• Remove 2/3 of the chicken breast, slicing on an angle left and right across the wing AND on an angle through the flesh top to bottom, keeping only the third that is attached to the wing (reserve excess for another use). The cut should make a flat base that supports and presents the wing on top. Fold the wingtip over the drumlet to make a triangle of the wing. Repeat for all four portions.
• Marinate the chicken wing and breast portions in the Peri Peri Marinade for at least 6 hours or up to overnight.
• Preheat oven to 325 F (160 C).
• Place two small dollops of the marinade onto a lined sheet pan and spread into a small circle.
• Place the chicken over marinade, cut breast side down, and bake for 40 minutes or until breast is slightly charred and has reached an internal temperature of 165 F (74 C).  Keep warm.

For the Creamed Corn

• While the chicken is roasting, heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until translucent.
• Add corn and cook for 3 minutes, until hot.
• Add cream and reduce by around 1/3 or until slightly thick, then remove from heat and season with salt and pepper.
• Add butter and stir to combine.
• Add lemon zest and use a hand blender to pulse 1 or 2 times, until the corn has released its starch but is still mostly whole.
• Set aside and keep warm.

For the Crispy Green Beans

• In a medium sized pot over high heat, combine vinegar, water, sugar, and salt and bring to a boil.
• Remove from the heat and stir until the sugar has dissolved.
• Transfer the liquid to a container and cool completely in the refrigerator.
• Add green beans to the chilled vinegar mixture and allow to pickle for at least 2 hours.
• Before serving, heat 2-3 inches (5-7.5 cm) oil in heavy pot to 350 F (175 C).
• Whisk together flour, egg, and soda water to make a very thin batter.
• Remove green beans from the pickling liquid, pat dry, then dust in the corn starch and shake off excess.
• In batches, dip the dusted green beans into the batter, then quickly transfer to oil (avoid dripping), and fry until lightly golden.
• Use a slotted spoon to transfer the crispy beans to a lined plate to drain, season with salt.
• Serve immediately.

To Serve

• On the right side of the black slate plate, place 3-4 crispy green beans leaning onto each other.
• Dust peri peri powder over the beans.
• On the left side of the plate, spoon a small amount of the corn mixture.
• Place one chicken portion over the corn with the cut breast side down and the triangular wing on top.

Serving Suggestions

This dish works perfectly as a main course for dinner or a small-plate shared meal with friends and family. The spicy chicken wings pair beautifully with a chilled Sauvignon Blanc or a light rosé, balancing the heat with crisp acidity. For gatherings, serve on black slate or neutral-colored plates to make the colors of the wings, corn, and beans pop. It’s also ideal for entertaining, as each component can be prepared in advance and finished just before serving.

Final Thoughts

Craig Wong’s Roasted Peri Peri Chicken Wings with Creamed Corn and Crispy Green Beans exemplifies the bold flavors and culinary creativity of CombiNATION Plates. This recipe combines heat, texture, and color in a dish that’s both comforting and sophisticated. Whether cooking for a family dinner or entertaining guests, it’s a standout recipe that celebrates fusion cuisine in every bite.