Sticky chicken wings
These chicken wings can be cooked on the braai or in the oven so put them on the menu the next time you have friends and family over.
12 chicken wings
For the marinade:
2 tbsp clear honey
3cm piece of fresh ginger, peeled and grated
1 garlic clove, crushed
2 tsp soy sauce
3 tbsp orange marmalade
½ tsp orange zest, grated
1 tbsp sesame oil
1. Mix together all of the marinade ingredients and pour over the chicken wings. Leave to marinate for two hours, or overnight if you can.
2. Once it has marinated, place the chicken on the braai over medium-hot coals and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. Make sure the chicken is cooked all the way through. We used kebab sticks which we soaked in water (to stop them from burning) which makes it easy to turn them.
In the oven:
Preheat the oven to 200ºC. Put the chicken wings into a roasting tray with a couple of spoonfuls of marinade. Place in the oven for about 50 minutes, turning occasionally and basting with the marinade until thoroughly sticky and golden, adding extra marinade to the tray if necessary.