When Nando’s first opened up in Singapore on 2010, long snaking queues could be seen outside their first restaurant at Bugis Junction. Nando’s is famous for their Peri-Peri Afro-Portuguese flame-grilled chicken. Peri-Peri means African Bird’s Eye Chili. The secret of their success is in the peri-peri sauce.
The level of heat could be adjusted by increasing or reducing the amount of chili used in the recipe. Some of you might already know we are wimps when it comes to chili so I used the minimal amount of chili required in this recipe.
The best way to cook these drumlets is on the BBQ grill to achieve that infamous smokey charred flavor. Since open flame grilling is not an option for us in our apartment, I baked them instead. The best part is, cleaning up has never been easier.
4 tbsp extra virgin olive oil
2 – 4 bird’s eye chili (depending on your heat tolerance level – remove seeds for a milder version)
1/4 cup (60 ml) lemon juice (from 1 – 2 lemons)
4 large garlic cloves – roughly chopped
1 tbsp salt
2 tsp paprika
1 tsp black pepper
1 tbsp ground cumin
1 tsp dried oregano
2 tsp sugar
10 pieces (250 g) chicken drumlets / wings
Recipe source: Beyond Kimchee (slight modifications)
Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth.
Spread the marinade evenly all over the chicken drumlets and let them hang out in the refrigerator for at least 6 hours or overnight.
Pre-heat oven to 220°C/425°F degrees. Line a roasting pan/tray with aluminum foil for easy clean-up and place the chicken on top of an oven-proof rack in a single layer.
Bake for 10 mins, turn over, baste with extra sauce and bake for another 15 mins, or until nicely browned.