Usually I have chopped garlic as a main ingredient in my Piri Piri wings. I had a friend coming over who can't eat garlic but can tolerate garlic infusions in oil. What to do, what to do? I had the same problem with my Salt and Pepper Wings that I toss in chopped garlic after cooking. I decided I could handle it and went to work. This post is how I did the Piri Piri wings, I will do the Salt and Pepper Wings in my next post.
The first thing I did was make a garlic oil infusion. I put 8 cloves of crushed garlic in 125 ml (1/2 cup) olive oil. I heated it over medium heat until the garlic just started to get golden and then added 2 ml (1/2 teaspoon) of chili flakes and heated for 1 more minute. I strained the oil off and let it cool.
When it came time to do the wings, I mixed 25 ml (2 tablespoons) of the garlic oil, 40 ml (2 1/2 tablespoons) lemon juice, 5 ml (1 teaspoon) paprika, 1 ml (1/4 teaspoon) cayenne, 1 ml (1/4 teaspoon) fine ground pepper.
I injected 12 wing segments with the mixture in a bowl so any marinade that leaked out would go in the bowl.
I put the rest of the marinade in a bowl and tossed to mix.
I let them marinate in the fridge for 2 hours, tossing occasionally.
I put them in the pellet grill at 350 F. I turned the wings after 25 minutes.
I cooked for 25 minutes longer and served.
These were actually better than my regular Piri Piri Wings. The garlic was just an undernote and I had upped the lemon for a nice twang. I loved these and the guests made them disappear quickly!