Chef’s Pili-Pili Rumba Lemon Chicken Wings (Hot)
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Ingredients
- 200g Chicken Wings, halved at the joint
- 1 tbsp olive oil
- 1 tsp cayenne
- 1 tsp lemon juice
- 3 tbsp Rumba lemon chilli sauce (hot)
- ½ tsp sea salt and ground white pepper
Method
In a large bowl, mix together the olive oil, cayenne, lemon juice, pepper, sea salt, and Rumba lemon sauce. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
Heat oven to 180̊C/160̊C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 minutes, then pour off the excess oil, add the reserved marinade and toss well.
Increase oven to 200̊C/180̊C fan/ gas 6.
Return to the oven and cook for a further 30 minutes, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a wood platter with fried plantain.
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya