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

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. 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. 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. 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. 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. 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. 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.