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Creamy Piri Piri Chicken Wings

Grilled chicken tossed in SupHerb Farms Creamy Piri Piri Ready-to-Use Sauce served with seared plantains, collard greens, and a wild rice blend.

by Chef Mikel Anthony

This recipe was made in partnership with SupHerb Farms.

Piri Piri Wings



  1. Grill your chicken wings until cooked thoroughly.
  2. Heat up your Piri piri sauce and toss the wings with it in a bowl.

Collard Greens


  • 2 bunches Collard greens chopped
  • 10 cloves Garlic
  • 1-2 ea. Ham hocks
  • 3 thick slices Bacon, cut into lardons
  • Stock, to cover
  • Splash of Red wine vinegar 
  • 1-2 tbsp. Onion powder
  • 1-2 tbsp. Garlic powder
  • 1-2 tbsp. Smoked paprika 
  • 1/2 cup Soy sauce


  1. Sauté bacon until crispy, add in garlic and spices and sauté 1 min.
  2. Add in stock, ham hocks, and chopped collard greens. Make sure greens are fully submerged/enough liquid to cook for 2 hours.
  3. Finish with vinegar and season to taste.

Serve with seared plantains and wild rice.