Sticky Chicken Wings

Sticky Chicken Wings

An essential at any braai and a promising start to your outdoor Christmas feast, this sticky chicken wing recipe is simply out of this world. A lip-smacking peach chutney dipping sauce brings a lovely sweetness to the meat and the grilled peach halves make for an ideal accompaniment too. These braai very quickly so be sure to keep an eye out and baste regularly to prevent any dryness. Serve with peach halves and scatter some sliced red and green peppers over the wings to add a bit of festive cheer to the table.

Serves: 6-12 as a starter (2-4 portions per person)

Ingredients:

Sticky baste:

½ cup sweet chilli chutney
¼ cup balsamic vinegar
¼ cup brown sugar
½ of tinned peach halves’ syrup

Chicken wings and spices:

12 (1 kg) chicken wings
3 tsp. chicken spice
4 tsp. canola oil
Salt and pepper, to taste

Peach chutney dipping sauce:

3 tsp. canola or olive oil
½ red pepper, finely chopped
½ green pepper, finely chopped
410 g tin halved peaches, drained with syrup reserved
1 cup peach chutney

Method

Sticky baste:

1. In a small pot, combine balsamic vinegar, brown sugar and ¼ of the tinned peaches’ reserved syrup (see dipping sauce ingredients).
2. Reduce over stove until it has reached a thick, sticky consistency.
3. Add sweet chilli chutney.
4. Remove from heat.

Chicken wings:

1. Place 1 sheet of heavy tin foil on a braai grid over medium heated coals.
2. Mix chicken spice and canola oil together.
3. Coat chicken wings with spice mix.
4. Brush one coat of sticky baste reduction over chicken wings.
5. Place chicken wings onto the braai grid, ensuring that they receive indirect heat (in other words, the heat should not be directly under the wings).
6. Turn frequently and keep on brushing both sides of the chicken wings.
7. Braai for about 25-30 minutes.
8. Season with salt and pepper to taste.

Peach chutney dipping sauce:

1. Heat 2 teaspoons of canola oil in a pan.
2. Fry half of red and green peppers for 2 to 3 minutes.
3. Chop half of the tinned peaches finely. Mix with peppers and add peach chutney.
4. Add a pinch of salt and ground black pepper.
5. Cook for 2 minutes and take off heat.
6. Heat 1 teaspoon of canola oil on a griddle pan and grill the rest of the peach halves.
7. Serve with chicken wings.

Tips and variations:

1. Chicken wings can be pre-cooked in oven at 180°C for 40 minutes before braaiing with sticky sauce.


Recipe supplied by Kanaän Produce of Promise