STICKY CHICKEN WINGS

A saucy affair

This quick braai sauce works like a bomb! It’s also truly delicious when basted onto braaied pork chops.

Ingredients

(makes 12 wings)

12 chicken wings

1 tablespoon olive oil salt and freshly ground black pepper to taste

½ cup tomato sauce

1 teaspoon fresh crushed garlic 1 tablespoon sriracha sauce 1 teaspoon light brown sugar 1 teaspoon smoked paprika

Here’s how

off the tips of the chicken wings – they’re usually just a nuisance as they get stuck in the grid – and place them in a bowl. Pour over the olive oil and season well with salt and pepper. Mix it together so the wings are covered all over.

2 Butterfly the wings on skewers soaked in water (so they don’t catch alight).

3 Whisk together the rest of the ingredients for the sauce and keep it ready for when you braai.

4 Braai over hot coals until golden brown and just about cooked. Baste the sauce – be generous! – and braai them for a few more minutes on each side until they have a great colour all around.

Drive & Camp says You can also marinate the wings in the sauce for a few hours, but then they’re considerably more difficult to braai, as the sauce catches easily before the meat is cooked.