Ingredients
12-15 chicken wings
For the marinade
80 ml Barbeque Sauce
60 ml SPAR tomato sauce
10 ml spicy barbeque spice
60 ml SPAR brown sugar
60 ml SPAR apricot jam
10 ml Worcestershire sauce
3 ml dried chilli flakes
Method
Place the chicken wings in a shallow container.
Mix together all the marinade ingredients and pour over the chicken.
Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
Cook 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.
If it’s colouring too quickly, move to a cooler part of the barbecue to cook more gently.
It’s important you cook the chicken all the way through.
The chicken can also be cooked in the oven for perfect picnic food.
Preheat the oven to 200 º C Transfer the chicken into a roasting
tray with a couple of spoons of marinade.
Place in the oven for about 35 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and dark golden-brown, adding extra marinade to the tray if necessary.
Hints and Tips
Line the baking tray with foil before adding the chicken.
Marinade is very messy and this suggestion ensures easy cleaning up afterwards with just discarding the foil with the marinade on.
