Name: Chicken Wings with Mozambique Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 3 pounds party-sized chicken wings (mix of wingettes and drumettes); 1/2 cup white vinegar (for soaking (soaking is optional)); 2 teaspoons kosher or sea salt; ¼ teaspoon black pepper; 1/2 tsp cumin; 1/2 tsp paprika; 1 tsp garlic powder; 2 tbsp finely chopped onion; 1 tablespoon minced garlic or garlic paste; 2 tbsp hot sauce or piri-piri sauce; 1.5 teaspoons sazon with azáfran (equivalent to 1 packet); 4 tbsp salted butter; 8 ounces beer (lager works best); 1 cup chicken broth (divided); 1 bouillon cube; 2 tsp cornstarch; 1 lemon (cut into wedges); 2 tsp chopped cilantro or parsley (plus more for garnish)

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A classic Portuguese dish, turned finger food! These flavorful chicken wings are baked until crispy and tossed in a spicy Mozambique sauce made with garlic, butter, and hot sauce. Inspired by the classic Portuguese dish, Shrimp Mozambique, these wings have all the same flavors, and are perfect for snacking and sharing.

I’ve had so many readers ask for a version of Shrimp Mozambique with chicken, so why not wings? Growing up, Shrimp Mozambique was something we only ate when we went out, or for special occasions. I created this recipe to turn those same flavors that were once reserved for parties, into something I can snack on at home.

Why you’ll love this recipe

Same Mozambique flavor, but with chicken! They’re easy to pick up and eat, and perfect for sharing. They’re always a hit on game day and at parties.
They’re baked in the oven, so they’re healthier than fried wings and the cleanup is a lot easier.
Quick and easy — everything comes together in about an hour. Save time by making the sauce while the wings are in the oven.
They look as good as they taste — the wings are golden, crispy, tossed in a signature yellow sauce, and sprinkled with fresh cilantro.
Easy to reheat – all you have to do to is put them in the oven until they’re hot and crispy again. The sauce reheats easily on the stovetop.

Ingredients you’ll need

Everything you need is listed right here. Exact quantities and measurements are listed in the recipe card at the bottom of the post.

For the wings

3 pounds of party-sized chicken wings — most stores sell a combination of wingettes and drumettes, they’re usually labeled “party wings”.
Seasonings — salt, black pepper, cumin, paprika and garlic powder give the wings flavor.

For the sauce

Finely chopped onion (or shallot) and minced or crushed garlic create the base of the sauce.
Hot sauce is one of the most important ingredients in Mozambique sauce. Where I live, it’s easy to find crushed piri-piris, but just about any hot sauce will work. If you’re sensitive to spice, adjust the amount to suit your comfort level.
Bouillon and sazón with azafrán (saffron) add flavor and give the sauce its deep yellow color. If you can’t find sazón with azafrán, just use regular sazón.
Butter – Salted or unsalted both work. I tend to use salted butter when cooking, but have your pick.
Beer – lager is preferred because it’s mild in taste and easy to find. Some people like to use white cooking wine which is fine too.
Chicken broth and cornstarch are whisked together to create a slurry, to thicken the sauce.
Lemon – finish with a fresh squeeze at the end and use any leftover wedges for garnish.
Fresh chopped cilantro or parsley is added to the sauce for freshness. Note: Portuguese cooking is very regional. Some regions use cilantro more, while others use parsley. Use whichever you prefer and reserve some extra for garnish.

Recipe steps with photos

This recipe has several parts. I list each of steps with photos here. To skip the visuals and get right to the recipe, just scroll down to the recipe card at the end.

Prepare the wings

Step 1: Place the wings in a large bowl. Add the vinegar and fill the bowl with water. Let the wings soak for 10 minutes, then drain thoroughly. Pat the wings dry using paper towels and transfer them to a clean bowl.

Step 2: Season the wings with salt, pepper, cumin, garlic powder and paprika. Optional: Cover and let marinate in the refrigerator for 1-4 hours, or overnight. Marinating in advance yields the best flavor but is not required.

Seared and seasoned mozambique chicken wings on stovetop (left), right shows the wings after they are baked.

Step 3: Preheat your oven to 400°F. Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the wings on all sides, leaving space between them. If the wings feel stuck when you try to flip them, don’t force it—the skin will release from the pan when they’re ready to be flipped.

Step 4: Line a baking sheet with parchment paper or foil and spray with a light coating of cooking spray. Arrange the wings on the sheet and bake them for 45 minutes (flipping halfway through), until they’re crispy and reach an internal temp of 165°F.

Prepare the sauce

Step 1: Using the same pan that you used to sear the wings, add the onions and garlic paste and and sauté over medium heat until fragrant.

Step 2: Add the hot sauce, sazón, crushed up bouillon cube and butter. Use a wooden spoon to loosen the bits from the bottom of the pan, keep stirring until the butter fully melts and everything is combined.

Step 3: Add the beer and ½ cup chicken broth, then bring to a simmer. Cover and cook over low heat until the sauce is reduced by half.

Step 4: While the sauce simmers, make a slurry by whisking 2 teaspoons of cornstarch with the remaining ½ cup of broth in a separate bowl.

Step 5: Once the sauce is reduced, add the slurry and let the sauce thicken slightly. Turn the burner off and stir in the chopped parsley or cilantro with juice from one lemon wedge.

Toss the wings:

Final step: Place the chicken wings in a large bowl. Add some of the sauce and toss until evenly coated, adding more as needed (you won’t need all of it). Garnish with remaining parsley/cilantro and serve any remaining sauce on the side.

Helpful tips

In many cultures, chicken is soaked before seasoning and cooking to remove any film or stray feathers. I know this can be controversial, so feel free to skip this step if you’re not comfortable.
When searing the wings, let the skin release naturally before flipping to avoid tearing. It’s tempting to rush, but a good sear helps lock in flavor and creates that crispy texture. If the wings feel stuck, lower the heat slightly and give them another minute.
If the sauce gets too thick after adding the slurry, just add some extra chicken broth to thin it out.
There should be plenty of sauce leftover — save it for serving on the side and reheating later.

Serving suggestions

These Mozambique-style chicken wings are great on their own as a finger food or appetizer, but I usually eat them as part of a complete meal. Here are some ways you can serve them:

With rice — yellow rice, seasoned white rice, or rice and black beans and rice and pigeon peas are a few of my favorite rice dishes.
With a starch or root vegetable like yuca fries, boiled yuca with with onions, or fried sweet plantains.
With salad — potato salad is one of my favorite side dishes to serve with wings. Try this Russian-style Potato Salad or Dominican potato salad.

Reheating and storing leftovers

Wings are easy to reheat so make sure you store any leftovers in the refrigerator — they’ll keep up to 3 days. Leftover sauce should also be store in the fridge in an airtight container.

When you’re ready to reheat the wings, just place them on a foil or parchment-lined baking sheet and warm them in the oven at 350°F for 10-15 minutes, or until crispy. Leftover sauce can be reheated on the stove. Re-toss the wings in the sauce before serving.

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Chicken Wings with Mozambique Sauce

Why you’ll love this recipe