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Poultry

Spicy Sticky Chicken Wings

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SERVES Depends on how peckish your mates are
DIFFICULTY easy
PREP TIME 10 Minutes, plus 1 hour or more to marinate
BRAAI TIME 20-25 Minutes
RATING

Whenever I have a braai or a barbecue – more often than not, I get side-tracked into the main event. The mates are cracking cold ones, the girls are drinking wine, there’s a pot of something simmering away that’ll be ready in two hours… and I’m so hungry that I could eat my own hand. Why? Well, like many of my friends, I forget that we can create awesome snacks before the main event, an hors-d'oeuvre and these are exactly that. Imagine the whole scene above but add in eating with your hands, licking your chops, sucking on some bones – this is why I love these spicy sticky chicken wings. They’re so good, they could also be a meal on their own!


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METHOD

  1. Combine all the sauce ingredients in a mixing bowl, mix well, taste and then season with salt and pepper. If it’s good, pour over the chicken wings, cover with cling wrap and leave to marinate in the fridge for an hour, longer if you’ve actually pre-planned these snacks.
  2. Grease the grid with a non-stick spray, or wipe it down with sunflower or canola oil.
  3. Fire up both burners on the Ketla, close the vents, and get the temperature up to 250 °C / 482°F. Now would be a good time to add smoke.
  4. Pop the chicken wings onto the grid, as close as you can to the hinge (the hotspot), and close the hood.
  5. Every four minutes or so, turn and baste the wings, moving the ones that are getting nicely caramelised towards the centre of the grid, and the ones that need a bit more love closer to the hinge.
  6. The chicken wings will be perfectly cooked at about 20-25 minutes and the skin should be nice and crispy.
  7. SERVE WITH: Rustic Loaf ; Bashed Herb and Potato Salad DRINK WITH: Ice cold craft beer and a finger bowl for the girls.

INGREDIENTS

16 to 24 Chicken Wings

For the Marinade

about 4 Chillies (or more), seeded and finely chopped

about 6 tablespoons of Sugar

juice of 1 Lemon

2 cups of Tomato Sauce

about 1 handful of Fresh Coriander, finely chopped

3 Garlic Cloves, crushed and finely chopped

½ a cup of Brandy

Salt and Pepper to taste

Lime Wedges for serving

16 to 24 Chicken Wings

For the Marinade

about 4 Chillies (or more), seeded and finely chopped

about 6 tablespoons of Sugar

juice of 1 Lemon

2 cups of Tomato Sauce

about 1 handful of Fresh Coriander, finely chopped

3 Garlic Cloves, crushed and finely chopped

½ a cup of Brandy

Salt and Pepper to taste

Lime Wedges for serving

  1. Combine all the sauce ingredients in a mixing bowl, mix well, taste and then season with salt and pepper. If it’s good, pour over the chicken wings, cover with cling wrap and leave to marinate in the fridge for an hour, longer if you’ve actually pre-planned these snacks.
  2. Grease the grid with a non-stick spray, or wipe it down with sunflower or canola oil.
  3. Fire up both burners on the Ketla, close the vents, and get the temperature up to 250 °C / 482°F. Now would be a good time to add smoke.
  4. Pop the chicken wings onto the grid, as close as you can to the hinge (the hotspot), and close the hood.
  5. Every four minutes or so, turn and baste the wings, moving the ones that are getting nicely caramelised towards the centre of the grid, and the ones that need a bit more love closer to the hinge.
  6. The chicken wings will be perfectly cooked at about 20-25 minutes and the skin should be nice and crispy.
  7. SERVE WITH: Rustic Loaf ; Bashed Herb and Potato Salad DRINK WITH: Ice cold craft beer and a finger bowl for the girls.

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