Sticky BBQ Chicken Sundowners recipe |
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06/19/2010
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IngredientsAbout 24 chicken wings60 ml mayonnaise 60 ml tomato sauce 30 ml Hoi Sin sauce 45 ml dark soy sauce 60 ml smooth apricot jam 45 ml cider vinegar 30 ml clear honey 2 cloves garlic, crushed 45 ml chicken stock 45 ml water black pepper DirectionsCombine all the marinade ingredients in a small saucepan and heat until warmed through, stirring to create a smooth mixture.Place the chicken wings in a large (or a few smaller) resealable freezer bags and carefully pour in enough marinade to cover them. Make sure you squeeze out as much air as possible before sealing the bag so that the wings are properly coated. Allow to marinate in the fridge overnight. On the morning of the braai, soak wooden or bamboo skewers in water for 10 minutes, then thread the wings onto skewers. If you are feeling energetic, for proper sundowners the wing should be extended in a straight line and skewered along its length. But let me assure you that with slippery marinated wings, this is tricky, so we simply skewered them two to a skewer as you see in the picture. (For the Real Deal you should skewer the wings before marinating, but then you will not be able to use the freezer bag method described above.) Prepare an indirect fire on your kettle braai and place a foil drip pan between the coals. Place the chicken wings on the grid over the drip pan. Cover the kettle and cook for about 20 minutes, brushing with marinade once during this time. Serve hot off the grill. Read more on www.cooksister.com |
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