How to make yummy, spicy chicken wings

What’s not to love about spicy chicken wings?

It’s the perfect excuse to eat with your hands, lick your fingers, suck on some bones and have a bucket of beers chilling on ice on your table.

This is guy food at its best.

This week, Chef BERTUS BASSON shares his special recipe for spicy chicken wings. The unique blend is taken from ‘Road Tripping with Justin Bonello’, written by Helena Lombard, which will be available in all major bookstores this June.

You need

At least 4 free-range chicken wings per friend… so go count them

About 4 chillies (or more), seeds removed and finely chopped

About 6 tablespoons of sugar

The juice of one lemon

2 cups of tomato sauce

About a handful of fresh coriander, finely chopped

3 garlic cloves, crushed

Salt and pepper to taste

Metal or bamboo skewers

Lime wedges for serving

What to do…

First up, if you’re going to use bamboo skewers, submerge them in water and soak while you get on with the rest of the prep.

Combine all the sauce ingredients, pour over the chicken wings, cover and leave for about an hour.

When the coals are moderate (and the guys are starting to misbehave) get those babies onto skewers and start braaiing.

If you want to, you can skewer the chicken first and then pour the marinade over – up to you!

(Many people stretch the wings out when skewering, which does help to crisp up the skin, but Bertus says it’s better to keep them in their natural shape to ensure that the chicken doesn’t dry out).

Keep turning and basting the wings until the skin is nice and crispy and the chicken is completely cooked – about 25 to 30 minutes.

Serve with coleslaw zesty potato salad and some mielie bread.

READ more:  Stanger guys to battle for Braai Master title