Sticky 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 to serve 1 Mix all the ingredients except the wings and lemon wedges.
2 Thread each wing onto a kebab stick. Seal the wings over hot coals, then brush generously with the sauce. Braai over moderate coals until done.
3 Serve with lemon wedges.