South African Peri-Peri Chicken Wings in Mieliepap Bites – A Sensory Adventure!

Allergens

Soy, Eggs (in some store-bought Peri-Peri sauces), Gluten (if using gluten-based thickeners for the mieliepap)

Ingredients

• 24 chicken wings, split at the joints
• 1 cup mieliepap (cornmeal porridge)
• 2 cups water
• Salt and pepper, to taste
• Peri
• Peri sauce
• Olive oil
• Fresh parsley, for garnish

Instructions

1. Prepare the Peri Peri sauce by combining crushed peri peri peppers, garlic, lemon juice, vinegar, salt, and olive oil in a blender. Blend until smooth, then set aside to let the flavors meld.
2. Season the chicken wings with salt and pepper, then coat them in Peri Peri sauce. Marinate for at least 1 hour or up to overnight in the refrigerator.
3. In a pot, combine water and cornmeal, stirring constantly to prevent lumps. Bring to a boil, reduce heat, and simmer until thickened, about 20 minutes. Season with salt and pepper, then set aside to cool.
4. Preheat oven to 425°F (220°C). Place marinated chicken wings on a baking sheet lined with parchment paper, leaving space between each wing for even cooking. Bake for 30 35 minutes or until cooked through and golden brown.
5. Scoop small balls of the cooled mieliepap mixture and flatten them into round discs. Deep fry in hot oil until crispy and golden, about 2 3 minutes per side. Drain on paper towels.
6. To assemble, place a mieliepap bite on each plate, then top with a perfectly cooked chicken wing. Drizzle with extra Peri Peri sauce for an added kick. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The key to perfectly cooked chicken wings is marinating them well in advance, allowing the flavors to penetrate the meat.

Notes

For a gluten-free dish, ensure the Peri-Peri sauce and mieliepap are made without gluten-based thickeners or additives.