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Vegetable oil, for rack
900 g chicken wings
2 tsp. salt
1 1/2 tsp. baking powder
210 g apricot jam
60 ml reduced-sodium soy sauce
60 g sriracha
2 tbsp. sesame seeds
2 tbsp. butter
4 tsp. garlic cloves, grated or crushed
2 tsp. fresh ginger, grated or crushed
1 1/2 tsp. Chinese five spice powder
2 tbsp. lime juice
2 tsp. toasted sesame oil
Thinly sliced spring onions and/or coriander leaves, for garnish
Lime wedges, for serving
Line a baking tray with aluminium foil and fit with a wire rack. Add about a teaspoon vegetable oil to a piece of paper towel and grease the wire rack.
In a large bowl, combine wings, salt, and baking powder and toss to coat. Place on prepared rack, making sure that no wings are touching. Place in the refrigerator uncovered, ideally for at least 8 hours, and no more than 24.
When ready to cook, preheat braai to 220°C.
In a medium bowl, whisk to combine jam, soy sauce, Sriracha, and sesame seeds.
When oven is preheated, place wings on braai and cover, bake for 40 minutes, whilst turning the wings sporadically, being careful not to let them burn.
Meanwhile, make sauce: In a medium saucepan over medium heat, melt butter. Add garlic, ginger, and five spice, and cook until fragrant, 1 minute.
Add jam mixture to pan and cook, stirring constantly, until sauce has thickened, about 5 minutes. Remove from heat and stir in lime juice and sesame oil. Transfer sauce to a large bowl.
Add cooked wings to bowl with sauce and toss well to coat. Transfer to serving platter, top with herbs, and serve with lime wedges on the side.