Phoenix Lemon-Pepper Chicken Wings

Ingredients

• 1 kg chicken wings
• 1½ tbsp oil
• 2 tsp BlixSam Pep ’n Zest
• 1 tbsp cornflour
• ½ tsp salt, if needed

• 3 tbsp butter
• 4 tbsp BlixSam Phoenix Under Fire Piri-Piri Sauce
• 1 tbsp fresh lemon juice
• 1 tsp honey
• ½ tsp BlixSam Pep ’n Zest

• Extra BlixSam Pep ’n Zest
• Fresh parsley, chopped
• Lemon wedges

Method

1. Pat the chicken wings very dry with paper towel. This helps them crisp beautifully.
2. Toss the wings with oil, Pep ’n Zest and cornflour until evenly coated.
3. Air fryer: Cook at 190°C for 20 minutes, turning halfway. Increase to 200°C and cook for another 5–8 minutes until golden and crispy.
   Oven: Bake at 200°C for 35–40 minutes, turning halfway, until crispy and cooked through.
4. While the wings cook, melt the butter in a small saucepan.
5. Add the Phoenix Piri-Piri Sauce, lemon juice, honey and Pep ’n Zest. Stir over low heat for about 1 minute.
6. Transfer the hot crispy wings to a large bowl. Pour over enough Phoenix butter to coat and toss thoroughly.
7. Return the coated wings to the air fryer for 2–3 minutes at 200°C for a sticky, slightly caramelised finish.
8. Remove and immediately give them a final light dusting of Pep ’n Zest.
9. Finish with chopped parsley and serve with lemon wedges and extra Phoenix Piri-Piri Sauce for dipping.

🔥 Phoenix Tip