Piri Piri Wings & Drumsticks (1kg)

South Devon Chilli Farm founders Steve, Heather, Martin and Kaz understood from the beginning the delicate balance between heat and flavour. Their Piri Piri sauce is proof of that. The combination of the Guadalajara and habanero chillies carries a flavourful heat all the way through our marinated products. It’s not too hot, but rather imparts a fruity level of spice that enhances the natural flavours of the meat and complements other notes of smokiness and caramelisation. Finally, its great acidity ensures the marinated meat is perfectly tenderised. Our chicken is reared in truly free-range conditions by Stuart Perkins at Castlemead Farm. Stuart is a third-generation farmer and keeps his chickens in small flocks of 200 so he can focus on the highest standards of welfare. The chickens are never given antibiotics and are slow grown, living twice the length of a supermarket bird. Place in a suitable tray, uncovered and cook at 180c for approximately 30 minutes until cooked through.South Devon Chilli Farm founders Steve, Heather, Martin and Kaz understood from the beginning the delicate balance between heat and flavour. Their Piri Piri sauce is proof of that. The combination of the Guadalajara and habanero chillies carries a flavourful heat all the way through our marinated products. It’s not too hot, but rather imparts a fruity level of spice that enhances the natural flavours of the meat and complements other notes of smokiness and caramelisation. Finally, its great acidity ensures the marinated meat is perfectly tenderised. Our chicken is reared in truly free-range conditions by Stuart Perkins at Castlemead Farm. Stuart is a third-generation farmer and keeps his chickens in small flocks of 200 so he can focus on the highest standards of welfare. The chickens are never given antibiotics and are slow grown, living twice the length of a supermarket bird. Place in a suitable tray, uncovered and cook at 180c for approximately 30 minutes until cooked through.