These Peri Peri Chicken Wings Are Worthy Of Your Obsession

[@kameronkingsbury9386]

Do you have a cookbook? You're my favorite chef on KZbin or anywhere. Easy to understand directions and good technique. My family has been loving all these dishes. Thank fam

[@thatdudecancook]

We’re working on a e book right now actually, should be done in a few weeks

[@setafavn]

Just make sure the name of the cookbook has “Texas” in it somewhere :)

[@johnappleseed9546]

@@thatdudecancook NO WAY THIS IS GOATED

[@FPSmoto]

@@thatdudecancook Please have the fridge be a co-author of the book!

[@kaylabryson1932]

So excited to hear about cookbook!!!

[@kylecardoso1]

Portuguese person here! I’d definitely call peri-peri or chicken mozambique luso-african (portuguese african). Definitely would never exist without mozambique and angola’s influence on portuguese cuisine. I know portugal claims it as theirs but sole ownership of this meal is definitely crazy haha. love the portuguese cuisine representation on this channel though, so underrated

[@imakrewitatl]

Well goddamn, thank you for that

[@gelecaa975]

Kind of like the English have claimed Butter Chicken as their national dish. Colonialism much?

[@kylecardoso1]

@@gelecaa975 yes this

[@basedmed258]

It was made by the Portuguese with ingredients only founds by plants native to africa

[@kylecardoso1]

@@basedmed258 well that’s not true, it’s made using a combination, garlic, butter, lemon, paprika, all existed in portuguese cuisine before colonialism. It’s very blatantly a fusion!

[@jonschmidt1545]

What I love about your videos, besides your energy, is you teach us to cook. Food Network used to do that and now they are just a reality tv show. Thank you Sonny!!

[@frankhiggins1227]

Exactly! The Food Network is a joke nowadays! Should call it competition network.

[@sambohannon9840]

I literally just finished eating a peri peri chicken from your last peri peri spatchcocked chicken recipe. You've opened my eyes to a whole new world of spicy and complex chicken. I will be making this within the week. Thanks for the amazing, in-depth content.

[@sinori008]

Keep us posted

[@KLWilsonUS]

I have found that Fresno peppers are one of the few that retain their heat when cooked. Fresno's also have a fruity flavor to them, which I have not really encountered before. Habeneros are very hot raw but almost mild when cooked. Serranos have a wonderful flavor and still retain some heat when cooked.

[@therealunclassified]

Use birds eye or thai with this. The heats retained lol

[@saucekatoosh8664]

This guy doesn’t miss. The recipes or the refrigerator

[@zstrode.8953]

Lol

[@thatdudecancook]

Feel free to experiment with the chilis you use in this peri peri chicken wings recipe, If you like it spicy maybe go for extra habanero or scotch Bonnets, HAPPY COOKING my sweet sweet friends!!

[@bryonstalter26]

Sunny I love you brother I love these videos and your recipes you're just the absolute best cook here on KZbin I hope you reply to me because I've been here since day one and absolutely hands down the best cook in the world is you @thatdudecancook

[@shawnmurdoch71]

Portuguese here: the portuguese brought chilis from America to Africa. There the portuguese colonisers with the local community created the dish mixing portuguese ingredients and techniques with local ones. So u can say its portuguese or african, neither are wrong or right.

[@dougamer31]

Looks peri good sounds peri cool

[@thatdudecancook]

@@bryonstalter26 I'm here for you Bryon!! Thanks for the kind words dude

[@worryin5442]

@@thatdudecancook Bryon speaks for a lot of us with his comment! 🙂

[@AeroDr]

Piri-Piri (aka Peri Peri) is African birds eye. They're not very different from the Asian birds-eye chillies found commonly in grocery stores. I found a mix of red birds-eye, some habanero, smoked paprika, 1-2 Indian green cayenne (aka Jwala chillies) with shallots, lemon juice, salt, pepper and garlic works quite well.

[@M_Jono]

And dont forget the portuguese brought chilis to Africas

[@jacobmyrick2961]

Not going lie. That sounds good.

[@jacobmyrick2961]

​@@M_Jono 😂 don't you ever forget. Never ever! Not in 10 trillion years!

[@quadplay2591]

KZbin has plenty of cooks, but your personality makes you stand head and shoulders above them! Love watching you cook mate!

[@franjalinequeen4774]

Totally lush. Did the 24hr marinade, cooked them in the oven. The sauce, the dip. It's a taste sensation!

[@erichkukkuk3817]

You should try apple cider vinegar or lemon juice in the sauce instead. But otherwise its close to what we use. And it has to be Braai'd (bbq) or smoked to get the authentic flavour. As a South African i use the following: Garlic Onion Birds eye chilli Smoked paprika ACV/Lemon juice Bayleaf Oregano Olive Oil Salt and pepper You can increase the amount of oil and acid as well to make it into a sauce you can blend for topping other foods as well.

[@Eric1SanDiego1]

Sonny, I made these wings last week and they were amazing. After I made these, I ordered my Mocaljete on Amazon (It had been on my wishlist forever but I saw it drop 60% for Prime Day). So now I'm going to sit in front of NetFlix and cure my mocaljete with rice and salt.

[@civilizedgangster4134]

Most people make food videos…but dude actually makes cooking videos I’ve learned new techniques from….like I know how to add things to things but the way he shows simple things like cutting techniques seasoning or cooking styles and how it makes it different is key

[@thatdudecancook]

I appreciate that bro!

[@vi3tv0tinh]

The most important thing I learned is how to fuck up a fridge.

[@J_D_B4379]

This is one of the more informative food channels. I've definitely stepped up my game since I've been subscribed

[@keil97]

Not my intention to take any traffic away from Sonny because I think he's great, but you may also really like Chef Jean-Pierre and Not Another Cooking Show.

[@UncleChester]

4:00 if you're going to be working with gloves, a good trick is to wear two pair, one that you don't take off and one that is interchangeable. It solves the wet hands problem.

[@97Ant]

Peri Peri is both African and Portuguese influenced. Came about when the Portuguese came to central Africa with Chili peppers called Piri Piri.

[@Zeeiatch]

It's made with African birds eye chilli and the word Peri peri is a Swahili word.

[@sorryitsmoops]

Mozambique isn't central African, pilipili is the Swahili word for pepper, and the peppers used are called African birds eye chili, which are native to Africa.

[@Squibbo0000]

​@sorryitsmoops which then went on to be used in a sauce made by portuguese settlers... alongside other ingredients the portuguese brought over like vinegar and garlic, yeah its definitely more of a fusion than the food of one specific country

[@janellekunellis7677]

I made the peri peri chicken two days ago…marinated 24 hours. My husband was over the moon. I have some sauce leftover…time for chicken wings!! Excellent recipe 👏👏👏👏👏👏👏👏

[@auroramcbride1688]

I have to imagine Sonny's neighbors hearing the sound of a fridge being massacred and knowing that they might get something tasty soon. It's like the world's most violent dinner bell lol. Also if you want to cut down on tears with onions or shallots it sometimes helps if you chew aromatic gum like spearmint, at least that's what we did at the pizza joint I worked at when we had to cut them in bulk.

[@ECCENTRICERIC69]

His neighbours are Rocky Racoon and Punxsutawney Phil!!

[@TorchwoodPandP]

Also don’t cut off the root end of the onion until the very last moment: that’s what makes onions go pungent: it’s self defence!

[@tomastomas11]

I just tried this recipe. Instead of tomato paste i used gochujang to build on that pepper flavor.

[@BenjaminEricksen]

Love peri-peri chicken. From SA 👊🏽😎

[@manahministries]

True

[@errollleggo447]

I make peri peri chicken once every two weeks or so. It is just hot enough to make you sweat a bit uncomfortably, but the flavour is really good.

[@thatdudecancook]

exactly right!!

[@SchlaftaterNrzZz]

I watch you eat chicken and that makes me sweat a bit

[@schmiken13]

Sunny, South Afrika is the home of Hot Peri-Peri Chicken! 😊 A friendly tip from the South of Africa, use some Apple Cider vinegar instead of white vinegar. There is a really truly deep relationship between capsaicin and apple, very hard to explain, just trust me. Thanks for the cooking vids, you are the best boet.

[@manahministries]

yup def South Africa

[@thatdudecancook]

I’ll give that a shot! I can see how it would be good

[@Dougerro]

I think Portuguese get paprika much earlier :)

[@DirtyRedMuzik]

Found peri peri sauce a couple of years ago, and it’s been my favorite marinade and sauce for chicken ever since!

[@quinramos1709]

It is portugues for sure. The culture is atuned to the spices, and argubaly quite evident in the street food, more than that of the food in mozambique. The history of Portugal also comes from those Eastern parts of Africa, so there's a possibilty it couldv'e been reinterpreted by them from portugal.

[@sorryitsmoops]

People living in East Southern Africa made peri-peri with a chili native to Africa. It's about as Portuguese as biltong is Dutch.

[@kylecardoso1]

@@sorryitsmoops It’s most certainly a result of portuguese colonization of mozambique and angola. in portugal this is called chicken mozambique. africa has a huge influence on portuguese cuisine and vice versa with regard to mozambique and angola. this is definitely a portuguese dish, but also an african dish. luso-african.

[@KoshinJimcali]

I love this guy sooo much hahaha the fridge bit is my favorite thing on KZbin

[@Tenchijin77]

I made this recipe tonight with some homemade pizza. The wing sauce is amazing and the cilantro drip was a hit! My 80 year old father loved it so much he gave my fridge a tornado kick! The kitchen will never be the same. 10/10 will definitely make them again and some of the best wings ever! Thanks Sonny! I love your videos.

[@mooneymooney251]

That's how they prepare "Berbere" in Ethiopia and they turn it into powder to make sauces all year round!

[@thatdudecancook]

Berbere chicken wings next??

[@mooneymooney251]

@@thatdudecancook that would be awesome 👌

[@alexreed4465]

This is the best "how to" internet chef out there imo.

[@paulhoban1778]

The battles with the fridge just keep on getting better...

[@dylanlowe3570]

Although any chilli will work, bird's eye have a specific heat profile that set them apart. They cause the sauce to produce chilli flavour without heat at the beginning, then building the afterburn. Similar idea to Szechuan pepper. P.s. South African here, piri piri is definitely from Moçambique.

[@wooloongabba]

I grow my own birdseye and I will try it .

[@davidbuben3262]

I love it. A new wing recipe for me to try. And we might be on the same page when it comes to heat. For me, the flavor HAS to justify it. Habanero's definitely bring the flavor.

[@naturalharmoniagropius4486]

Channels like this makes me wanna cook more foods elegantly

[@pedrogameiro742]

mozambique was a portuguese colony. in portugal they call it piri piri. mozanbique just upgraded it into a spicier version.

[@pinterestexpress8870]

You should start a series of vids. Like top 5 or top 10 sauces, split into categories, hot, cold, spicy..

[@iProvidings]

"Honey! Our neighbor is fighting the fridge again."

[@thegodofpez]

Man that looks so much better than the premade stuff!

[@peterkielczynski7427]

This cookbook needs to be available in Australia. I have 2 fridges.

[@jasoncora1]

Idk if I’m just hungry right now, but that’s one of the better recipes I’ve seen in a while.

[@mikeyg8568]

I need the origin story of this epic beef between you and that fridge

[@thatdudecancook]

I just really hate that fridge man

[@sorryitsmoops]

@@thatdudecancook Fair enough 😌

[@Jparker941]

Guy fieri’s peri peri sauce at his chicken restaurants is so good.

[@n00n1n]

You are hysterical with that fridge scene.

[@veridico84]

Peri peri wings is old hat where I am from.... it is lovely though. I have a peri peri chilli bush in my garden.

[@Hecto185]

You don’t miss with these videos my guy. Even in the heat of the battle, you don’t miss!!! Can’t wait to try these

[@DJFaNaTiiC]

I remember seeing this man’s shorts for the first time and thinking who is this lunatic, but soon realized he’s really good at cooking, simple and straight to the point instructions and legit MMA skills

[@nate-the-fate6584]

Definitely looks really good.

[@Bastianat]

Hey, I was told keeping a wet paper towel near the onions while chopping them will make you not cry as much, if at all would love to see you give that a try

[@petersimpson6564]

Freestyle it amazing dipping sauce incredible

[@henrykfrancala3333]

As usual, another exceptional recipe. After viewing the recipe to the end, I proceeded to check the category of kitchen equipment which you own and love hoping to find a link to the molcajete you were using and was disappointed that there wasn't one. In your future videos, which I watch regularly, would you be so kind as to include a link for the molcajete you were using? Thank you and keep up the good work!

[@jgoomishian]

I am a "home cook" and watching you attack the fridge has become one of my favorites. How did this start? all the best

[@tickster123]

Love your show, and your great sense of humor

[@leighDrusllalyle2304]

Nando’s peri-peri chicken is more akin to the South African version but it does have elements of the PE (Portuguese-East) African (original) version however the key to the authentic PP chicken is the Birds Eye chillies.

[@heresjohnny58]

Liking this for future recipe. I've gotta make this!!!

[@ck9618]

This is what I'm going to be making for my family when they call come into town for the holidays. Thanks again Sonny for the inspiration and insight.

[@thatdudecancook]

It’s certainly gonna be better than Turkey 😂

[@2Wheels_NYC]

Excellent! Nando's was my go-to when I lived in England... I'll have to try your version.

[@farben_]

Piri-piri chicken is a colonial dish, the portuguese settlers made the sauce and the dish but the piri-piri chili is originally from Mozambique.

[@KeieiH]

I wonder what the neighbors think when you're outside beating up an empty refrigerator in your backyard. 🤔

[@NuYoRicanFlava]

7:12 The yell at the end!! LMAO!!!!! 😂😂😂😂

[@Oginaka]

Everytime you square up with the fridge I wheeze so hard.

[@dylancloud97]

I demand a fridge attack compilation lol

[@iklink]

I would use the remainder in the molcajete for a sauce and marinate with the separated portion to avoid cross contamination. U touched raw chicken to the molcajete

[@jamescasas6677]

That was the funniest fridge confrontation yet. I'ma make these wings for family meal tomorrow.

[@sofakinggood5829]

Love your show. Jim from Leesburg Virginia

[@seanonel]

Sonny.... could you please make your best chicken and rice recipe? I want to see how yours compares...

[@caglioso]

Im lazy so I use the bottled Nando’s peri-peri but it’s still dope.

[@thine_pale_one59]

you seem so much more happy being a spaz its cool to see

[@hahhdonuts]

Here is a simple dish my friends you will make every day of your life after tasting it. Its simply 19 ingredients from multiple locations across the world, followed by 24 hours of prep time and another 8 ingredients for a dipping Sause. Now pop it all into your thousand dollar smoker and cook for another 6 hours. Unbeatable simply the best thing you have ever eaten.

[@thatdudecancook]

maybe a grilled cheese for you??

[@tloumahlatji4528]

South Africa in the house

[@manahministries]

Aweh!

[@fitxleanyg644]

Peri peri us definitely from South Africa 🔥

[@iancombs857]

A quick dusting of cornstarch on your hands makes the gloves fit much more comfortably:

[@colinbrash]

Dude, I can’t believe you are still undefeated in the RFC.

[@therealunclassified]

It's Portuguese but it's African. Portuguese traveled, known to travel, this was created in Africa by pork chops. Birds eye chiles is what you want to use. You can use Thai chili

[@SeymourKitty]

Hurry up man I'm trying to eat. What's the ratio on cutting the Peri-Peri butter sauce I only have about one cup of sauce left how much butter and vinegar do I add to that?

[@Mr.CCharlie]

When machines start taking over the world we all know the first guy the refrigerators are coming after!!!! Love your work Sonny!!!

[@TheAngryCanadian]

Hey sonny I hope you see this I unfortunately have the gene that makes cilantro taste like soap is there another aromatic herb I could use for the yogurt sauce?

[@one-day-at-a-time4134]

That food looks so good ☺

[@anna3046]

The Portuguese introduced chillies all over the World. Chillies originally come from the Americas. Portuguese colonisers in Mozambique created piri piri. Many Portuguese ex pats from Mozambique or Angola have their own version of this recipe.

[@MaxtheMeatGuy]

I’m not worthy🤤

[@MaxtheMeatGuy]

And I was very much unprepared for that ending 😂😂😂😂

[@marrietta1058]

@@Naveen-tq7cg that is him tho click the pic

[@Naveen-tq7cg]

@@marrietta1058 lmao you're right. I'm surprised that the comment has only 4 likes

[@sheilamustain2390]

Good grief this looks AMAZING!

[@TheWildGonzo]

Miss the old episodes

[@sheagocosmetics]

It’s definitely African. I grew up in Louisiana. The French always claimed our food too. When I was college I went to France and no one had ever heard of Jambalaya, Gumbo or Crawdad. I went to West Africa 2 years later and ever single Louisiana dish was an integral part of the culture of five west African countries. Same for Peri Peri chicken. There are numerous versions of this in several countries in Africa but with fish.

[@robertcigarski8860]

Sonny. Best “step off” fridge scene yet!

[@aliasgharofmandvi7103]

I wonder what his neighbours think every time he goes out to beef with his fridge.

[@Madge104]

I wish I liked cilantro its in literally anything that looks good

[@kidathi]

Would have gone for grilling the ingredients first before grinding them on the mortar and pestle, it infuses smoke flavour and eases the process as you'll just need to blend the sauce.

[@Ben-bs4od]

Hilarious. The best fight with the fridge ever. Chicken looks pretty good too.

[@barbtaylor562]

Another great video , they look soooo yummy. Waving from 🇨🇦🇨🇦

[@CAiiN13]

I have been looking for a good Peruvian Chicken recipe. I used to go to those place that made a rotisserie chicken with the most amazing flavor. I haven't been able to find it yet.

[@matthoskin3572]

Hey Fridge Boi.... I made this for family tonite, here in Sydney, Australia....One of the best meals they have ever had. The coriander dip was outstanding. I used brown sugar and some onion powder in the dip.....Everyone chanted your name like in a cult!.......💪

[@SeymourKitty]

Do I need to let the chicken come to room temperature before I cook it? And do I wipe off the marinade before I cook it

[@jwfisher08]

Ironically I am smoking chicken thighs tonight that have marinated for 2 days in peri peri. Stuff is amazing.

[@zstrode.8953]

This looks actually amazing I've gott try it this weekend! Probably the last lime I'll be able to grill until I move

[@JoePrice77]

I came for the Man vs. Appliance cage fighting, I stayed for the amazing cuisine.

[@koretv1581]

I saw a recipe just lke this that a restaurant posted now i see it all over

[@OrthodoxJourney359]

That Dude Can Cook! Seriously

[@BobBob-bv5xc]

I gotta try this sauce and recipe for a sandwich 🤤

[@revoken6446]

You and the fridge should be the next undercard for KSI's or Logan's next fight lol.

[@mrpankau]

Sonny, you inspired my peri peri turkey for Friendsgiving. Many thanks!

[@omarammouni9965]

When are you dropping a cookbook ? Would be amazing and Be sure to include some moves in there on how to destroy your fridge

[@julian3274]

You should do a KungFu Panda montage fighting the fridge. Like the "Pinky touch" or the pressuring of the chi points !!

[@LessGo7921]

I’m no UFC fan, but I’d watch a full UFC matchup between you and your fridge

[@clintonbrawner7219]

Love your vids. TY. Still trying to understand why you moved a non-functioning refrigerator from CO to TX just to beat on it. No judgment intended; maybe there is a little. :) You do you. And please keep up the great work. Best wishes.