Sriracha wings

125 ml (½ c) lemon

juice

125 ml (½ c) soy

sauce

80 ml (¹⁄₃ c) smooth

apricot jam

60 ml (¼ c) chutney 3 garlic cloves,

crushed

1 small onion, grated 16 chicken wings lemon wedges 1 Mix all the ingredients except the wings and lemon wedges.

2 Thread each wing onto a kebab stick (see picture). Seal the wings over hot coals, then brush generously with the sauce and braai until done.

3 Serve with lemon wedges.

SERVES 4-6 Preparation

5 min Braaiing 15 min