Peri Peri Chicken Drumsticks

Proper peri peri chicken with real heat and depth of flavour - not the pale imitation you get from a high street chain. The combination of peri peri spice, vinegar, and wood-fired heat creates drumsticks with a sticky, charred exterior and juicy meat right to the bone. Give them three hours to marinate and your oven does the rest.

Ingredients

• 10 chicken drumsticks
• 75ml olive oil
• 1 tsp Maldon sea salt
• 30g peri peri spice mix
• 2 fresh red chillies, finely chopped
• 50ml red wine vinegar
• 50ml aged balsamic vinegar
• 400g tinned chopped tomatoes
• Fresh coriander, to garnish

Method

1. Prepare the drumsticks: using a sharp knife, remove the knuckle from each drumstick and push the meat down towards the thicker end of the bone. This exposes more meat to the heat and marinade.
2. Drizzle the drumsticks with olive oil and season with Maldon sea salt. Mix in the peri peri spice powder and both vinegars, making sure every drumstick is well coated. Cover and marinate in the fridge for at least 3 hours, or ideally overnight.
3. When you're ready to cook, tip the chopped tomatoes into an ovenproof dish and stir through a little extra peri peri spice and a drizzle of olive oil.
4. Place the marinated drumsticks on top of the tomato sauce in the dish.
5. Cook in your pizza oven for approximately 30 minutes, turning the drumsticks frequently to build up a sticky, charred coating. The tomato sauce underneath will reduce and intensify as it cooks.
6. Check the chicken is cooked through - the juices should run clear when pierced at the thickest part. Garnish generously with fresh coriander and serve straight from the dish.