- K&N's Combo Wings - 425g
- Coriander - for garnish
- Peri peri sauce - as required
Peri Peri Sauce:
- Vinegar - 1 cup
- Kashmiri chillies - 10-12; soaked
- Olive oil - ¼ cup
- Salt - to taste
- Garlic - 3 cloves
- Citric acid - ½ tsp
- Mustard paste - 1 tbsp
- Coriander leaves - 2 tbsp; chopped
- Lemon juice - 2 tbsp
- Red chilli flakes - 1 tbsp
Garlic bread:
- Sandwich Bread slices - 2
- Butter (melted) - 1/2 cup
- Garlic (minced) - 1 tbsp
- Salt - to taste
- Parsley (chopped) - 2 tbsp
Assembling:
Prepare K&N’s Combo Wings as per instructions on pack.
In a platter, place Combo Wings, pour peri peri sauce on top and sprinkle fresh coriander.
Serve with freshly baked garlic bread and enjoy.
Peri Peri Sauce:
Boil Kashmiri red chilies in vinegar for one minute.
In a blender, add red chili flakes, garlic, coriander, mustard paste, vinegar, olive oil, citric acid, lemon juice and cooked Kashmiri chilies.
Blend all the ingredients well and make a smooth paste.
Your peri peri sauce is ready you can store it for up to 2-3 week.
Note: increase or decrease the quantity of Kashmiri red chilies to adjust the spice level in your sauce.
Garlic Bread:
In a small bowl mix butter, garlic and salt.
Take bread slices and cut into triangular shape.
Brush butter mixture on bread pieces evenly and sprinkle parsley on top.
Bake in a preheated oven at 180 degrees for 7 to 8 minutes until light golden brown.