Chicken wings are a great starter. A chicken wing has a lot of skin and you want that skin to be evenly crisp with-out getting burnt. The bigger the surface area of skin that you expose to the coals, the easier to achieve this goal.Regarding the sauce, chicken wings taste best in a sweet and sticky sauce – the problem is that marinating them in a sweet and sticky sauce is unfortunately contradictory to getting the skin crisp. If you marinate the wings in a thick sauce you will have difficulty braaing the skin crisp and if you do manage, the sugar in the marinade will blacken before you manage to crisp the skin. So the trick is to not marinate them before you’ve braaied them crisp. This is how you do it.
WHAT YOU NEED (feeds 4–6)
- 1 kg–1.5 kg chicken wings (12–18 chicken wings)
- Jan Braai ribs and wings sauce
WHAT TO DO
- Prepare the wings: If you have time and want to make the effort, skewer them; if you are lazy, just take hold of each wing at both ends and pull them open a bit.
- Braai the wings for 20 minutes over medium-to-hot coals until they become crisp and are almost ready. Don’t marinate them first, just braai them.
- Remove the wings from the fire, put them in a bowl and pour the sauce over them. Toss the wings around with a spoon or braai tongs, making sure all of them are coated with sauce.
- Then it’s back to the braai for another 5 minutes until the sauce is glazed and you get a nice sizzle going on the wings.
- Remove from the braai and serve.
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