These are quick cooking – perfect for grilling over high heat, which ensures the crispiest skin. Braai these first while waiting for the heat of coals to die down to cook the larger cuts of chicken.
Ingredients
16-20 chicken wings
Salt and milled pepper
Fresh coriander, for serving
Chilli wet rub
1 tsp (5ml) garlic powder
2 red chillies, deseeded and chopped
Juice (60ml) of 1 lemon
3 Tbsp (45ml) olive oil
2 Tbsp (30ml) smoked paprika
2 tsp (10ml) ground chipotle chilli or cayenne pepper
10 sprigs fresh thyme, leaves picked
Chilli-mayo dip
¼ cup (60ml) creamy mayonnaise
¼ cup (60ml) sour cream
3 Tbsp (45ml) sriracha or chilli sauce
1 tsp (5ml) ground chipotle chilli or cayenne pepperLime or lemon juice, to taste
Method
Cut chicken wings into smaller portions, buffalo-wing style.
Season well.
Combine chilli rub ingredients.
Cover chicken wings with rub, using your fingers to spread mixture evenly.
Set aside at room temperature for 20-30 minutes for flavours to infuse.
Braai wings over hot coals for 12-15 minutes, turning regularly.
Combine chilli-mayo dip ingredients.
Serve chicken wings with dip and coriander, pairing with beer and corn chips if you like.
COOK’S NOTE: To cut chicken wings into buffalo wings, use kitchen scissors or a sharp knife to cut off the wing tips (the pointy end) – you can use these for stock. Separate the two remaining wing sections at the joint connecting them.
