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1 tablespoon garlic salt
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
24 whole chicken wings
Take the whole chicken wings and flip the tips around, tucking them in so they don’t burn.
Combine the spices in a large resealable plastic bag.
Toss the chicken wings in the bag with the spices to coat. Let sit in the refrigerator for 15 to 20 minutes.
Preheat the grill to medium-high heat and set up for indirect grilling.
When hot, place the chicken wings over the direct heat for 5 minutes, turning frequently.
Move the wings to the indirect (cooler) side and grill, turning once, and continue grilling until done (you want an internal temperature of 80 C to 90 c). This should take about 20 to 25 minutes. Watch closely to prevent burning.
Remove the wings from grill and serve immediately.