Ina Paarman's Peri-Peri Coat & Cook Sauce (1x200ml)

2 sold in last 8 hours
Out of stock
Dhs. 15.00
Excellent on fish, seafood, chicken and lamb. Suitable for grills, casseroles, oven or microbakes and pan-fries. Ingredients : Filtered water, Canola oil (Antioxidant: Vitamin E), Extra virgin olive oil, Sugar, Tomato paste, Salt, Vinegar, Glucose syrup, Spices (Radurised), Toasted onion, Garlic, Corn starch, Chilli (Radurised) (1%), Citric acid, Lemon concentrate,...
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Excellent on fish, seafood, chicken and lamb. Suitable for grills, casseroles, oven or microbakes and pan-fries.


Halaal

Ingredients :

Filtered water, Canola oil (Antioxidant: Vitamin E), Extra virgin olive oil, Sugar, Tomato paste, Salt, Vinegar, Glucose syrup, Spices (Radurised), Toasted onion, Garlic, Corn starch, Chilli (Radurised) (1%), Citric acid, Lemon concentrate, Lactic acid, Stabilisers, Lime concentrate, Oreganum, Lemon zest, Flavourings.

Receipe Ideas

Peri-Peri Chicken Winglets (Makes 16)

Little chicken winglets are always a winner, especially when served warm, are deeply coloured and have a bit of a chilli bite.

YOU WILL NEED

  • 16 chicken wings, each separated at the elbow joint
  • 1 T (15 ml) Ina Paarman’s Chicken Spice
  • 2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauceor Marinade
METHOD

Adjust the oven rack to the middle position and preheat the oven to 190°C.

In a plastic bag toss the winglets with a mixture of Chicken Spice and Chilli & Garlic Seasoning. Refrigerate overnight.

Next day, add Peri-Peri Sauce to the bag and toss to coat the wings really well. Arrange winglets in a single layer in a black oven pan. Pour the sauce, remaining in the bag, over the chicken. Bake open for 30 minutes.

Turn winglets over and continue baking open for a final 20 minutes, until sticky and well browned. Serve warm on kebab sticks. Supply paper napkins to wipe sticky fingers.



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