Peri-Peri Chicken Drumlets (Nandos

• Gluten free

• Meat

  • 10 pieces Chicken drumlets / wings
  • 2 Birds eye chili

• Produce

  • 4 Garlic cloves, large
  • 1 tsp Oregano, dried

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tsp Paprika
  • 1 tbsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on bearnakedfood.com

Ingredients

• 4 tbsp extra virgin olive oil
• 2 – 4 bird’s eye chili (depending on your heat tolerance level - remove seeds for a milder version)
• ¼ 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

Directions

• 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.