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1 KG chicken wings (about 6 whole wings)
1 cup sweet chili sauce
4 tablespoons soy sauce
2 tablespoons packed brown sugar
2 tablespoons chopped cilantro/coriander
2 tablespoons fish sauce
1 tablespoon grated fresh ginger
1 tablespoon lime juice
3 cloves garlic, minced
2 spring onions, sliced; greens reserved for garnish
1 to 2 tablespoons chili paste, to taste
Using a sharp chef’s knife, cut the chicken wings: Place the wing on a cutting board, so the inside is facing you. Stretch out the wing and make a cut between the wingette and the wingtip, and another cut at the joint between the drumette and the wingette.
In a medium bowl, combine all of the other ingredients. Mix well.
Place the wings in a plastic ziplock bag. Reserve 1/4 cup of the marinade for basting and pour the remainder over the wings. Seal the bag and mix the contents well. Refrigerate for 4 to 6 hours or overnight.
Preheat the grill for medium heat (about 220 C). Remove the wings from the bag.
Place the wings on the grill. Baste liberally with the reserved marinade. Cook for 20 minutes, turn and coat with marinade again. Cook for another 20 to 30 minutes, until the juices run clear and the meat reaches an internal temperature of 75 F. Discard any remaining marinade.
Garnish with chopped spring onion greens. Serve and enjoy.