Air Fried Peri Peri Chicken

Air Fried Peri Peri Chicken

This fiery dish is a symphony of bold flavors that will leave your palate dancing with delight.

The first bite is an explosion of spicy and smoky goodness. The peri-peri sauce, with its rich blend of chili peppers, garlic, and spices, immediately awakens your senses. The heat is intense but balanced, allowing the flavors to shine through. It's not just about heat; it's about depth.

The sauce, however, isn't just about heat. There's a subtle sweetness that emerges as you explore further, like a secret melody in a fiery composition. It's a harmonious contrast to the initial heat, providing a delightful interplay of flavors that keeps you coming back for more.

The crispy skin adds an element of texture, providing a satisfying crunch that leads to the tender, juicy meat beneath. The combination of the crispy skin and juicy chicken creates an irresistible contrast that adds depth to every mouthful.

For spice heat levels, we've given two options. Add as your heart and mouth desires!

Ingredients

- For the chicken:
Corn starch
1/4 cup
Onion powder
1 Tbsp
Garlic powder
1 Tbsp
Cayenne
1/2 Tbsp
Salt and pepper
For taste
-Peri Peri sauce:
Paprika
2 Tbsp
Salt
1 Tbsp
Black Pepper
1 tsp
Dried Basil
2 Tbsp
Dried Thyme
2 Tbsp
Oregano
2 Tbsp
Red Onion
1/4 small
Fresh Parsley
1 large handful
Garlic
9 cloves
African Red Bird's Eye Chilies (for a mild heat sauce) or 10+ Chilies (for a hot spice level)
3
Green Chili
1
Bay Leaves
2
Sweet Red Bell Pepper
1
Lemon Peel/Skin
2 thin slices
Lemon Juice
6 lemons (about 2 ¼ cups)
White Wine Vinegar
2 Tbsp
Vegetable Oil
1/2 cup
Cold Water
1 cup

Utensils

  • Air Fryer
  • Bowl

Instructions

Mix the cornstarch, onion, garlic powder, cayenne, and salt and pepper in a bowl. Coat your chicken.

Cook your wings air fryer for 20 minutes at 400F

Add all the sauce ingredients in a blender or food processor, excluding the vegetable oil.

Blend the ingredients until a sauce is formed.

Once the sauce is ready, gradually add the vegetable oil while continuing to blend. This will help emulsify the sauce.

After your chicken is cooked, roll and coat it with the sauce, and enjoy!

Store the extra (if any) sauce in airtight bottles or an airtight container for future use.

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