Category: Chicken Wing Braai Recipes

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Sticky BBQ braai Chicken Wings

Ingredients

  • 18 chicken wings
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon sugar
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon black pepper
  • 1⁄4 teaspoon cayenne
  • cooking spray

  • Sauce

  • 1 cup barbecue sauce, preferably Hickory Smoke Flavor
  • 1⁄2 cup honey
  • 2 tablespoons ketchup
  • 2 tablespoons hot sauce
  • 4 tablespoons butter
  • 1⁄2 teaspoon garlic powder

Directions

  • Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, sugar, and paprika. Preheat the braai to over 200´c
  • Place the wings in a single layer on braai
  • Cook for 20-25 minutes, depending on the size of the wings, turning frequently.
  • While they are braaiing, make the sauce by slowly simmering the sauce ingredients over the lowest heat.
  • When the wings are done on the braai, carefully dip them in the sauce, and place them back on the braai for another 5 minutes, or until the sauce is bubbling.

BBQ braai Chicken breast

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Ingredients

  • 2 c. barbecue sauce
  • Juice of 2 limes
  • 2 tbsp. honey
  • 1 tbsp.hot sauce
  • Kosher salt
  • Freshly ground black pepper
  • chopped chilli if you like heat
  • 1 lb.boneless skinless chicken breasts (or drumsticks)
  • Vegetable oil, for grill

Directions

  1. In a large bowl, whisk together barbecue sauce, lime juice, honey, and hot sauce and season with salt and pepper. Set aside 1/2 cup for basting.
  2. Add chicken to bowl and toss until coated.
  3. Heat braai to high. Oil grates and grill chicken, basting with reserved marinade, until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for drumsticks.

Smoked chicken wings

Ingredients

  • 1kg chicken wings, wing tips removed
  • 100ml pressed apple juice
  • 1 tbsp apple cider vinegar
  • a few handfuls cherry wood chips, (see ‘Which wood?’ box, below)
  • to serve ranch or blue-cheese dressing


Rub

  • 2 tsp sweet paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp dried oregano
  • a large pinch cayenne pepper
  • ground to make ½ tsp black peppercorns
  • 1 tsp ground cumin
  • a large pinch dried chilli flakes
  • 2 tsp sea salt flakes

Directions

  1. In a large bowl, combine all the rub ingredients and mix well until the chicken wings are thoroughly coated. Use your hands for better distribution.
  2. For optimal flavor, marinate the wings in the refrigerator, ideally overnight, or for a minimum of 2 hours.
  3. Prepare a mixture of apple juice and apple cider vinegar. You can either pour it into a small spray bottle or keep it in a small container.
  4. This mixture will be used to keep the wings moist and aid in caramelizing the skin during cooking.
  5. Cook the wings for 45 minutes, ensuring you turn and rotate them every 15 minutes. While doing so, generously spray or drizzle the wings with the apple juice mixture.
  6. If the temperature drops below 120°C, lift the lid of the barbecue and fan the coals to reignite the heat.
  7. After 45 minutes of cooking, lift the lid again and transfer the chicken wings to the other side of the barbecue, placing them directly above the hot coals. Allow the skins to crisp up for approximately 5 minutes or until they become beautifully caramelized and start to char. Keep a close eye on them to prevent excessive charring.
  8. Once the wings are done, remove them from the barbecue. If desired, serve them with a side of ranch or blue-cheese dressing for dipping.
  9. Enjoy your flavorful and perfectly grilled chicken wings!

BBQ fish sauce wings

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Ingredients

  • 1kg chicken wings, tips removed and cut in half at the joint
  • vegetable oil
  • 2 limes, cut into wedges

Marinade

  • 100ml fish sauce
  • 150g caster sugar
  • 6 cloves garlic, crushed
  • 1 tsp dried chilli flakes
  • 1 lime, juiced

Method

  • Whisk all the marinade ingredients in a bowl until the sugar has dissolved.
  • Add the chicken wings, coat well and chill for at least 2 hours but preferably overnight.
  • Remove the wings and pat dry with kitchen paper. Add the marinade ingredients to a pan and bring to a boil over a medium heat. Simmer for 5-10 minutes until syrupy.
  • Heat a barbecue until medium-high (or for oven cooking, see cook’s notes).
  • Add the wings to a bowl and toss with 1 tbsp of oil and some seasoning.
  • Grill for 20-25 minutes, turning regularly, until really chargrilled and crisp.Remove from the barbecue and toss with the reduced marinade. Serve with lime wedges.

Braai Chilli chicken wings

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Ingredients

  • 4 tsp ground cumin
  • 4 tsp paprika
  • 4 tsp cayenne pepper
  • 2 tsp fine sea salt
  • crushed to make 1 /4 tsp black peppercorns
  • 30 chicken wings, tips removed and jointed
  • a big handful oregano, chopped

YOGURT SAUCE

  • 6 cloves garlic, crushed
  • 3 tbsp lemon juice
  • 300g natural yogurt

Directions

  1. Prepare the BBQ for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
  2. For the yogurt sauce, mix the garlic with the lemon juice in a bowl and set aside.Combine the spices, salt and pepper in a bowl.
  3. Toss the wings with 3 tbsp of this mixture in another bowl.
  4. Cook the wings on the cooler side of the braai, with the lid closed, for 30 minutes, turning halfway through.
  5. Move the wings to direct heat, over the coals, and cook for another 5 minutes, moving them around and turning to ensure even crisping.
  6. Roast for 45 minutes until cooked through. Heat the grill to high and transfer the wings to a large tray, discarding any cooking juices.
  7. Grill for 15-20 minutes, turning them every 3-4 minutes, until charred and crispy.

Best-Ever Braai Chicken Wings

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Ingredients

  • 3 pounds fresh chicken wing sections
  • 1-2 beers of choice
  • 2 teaspoons kosher salt
  • 3/4 cup Buffalo Hot Wing Sauce
  • 4 tablespoons melted unsalted butter
  • 1 heaping teaspoon garlic powder
  • 1 heaping teaspoon smoked paprika
  • for serving, as desired: crumbled blue cheese, freshly snipped chives or green onions, blue cheese dressing or ranch dressing (see Recipe Notes for our go-to wing dip!), sliced carrots, sliced celery, etc.

Instructions

  1. Brine the chicken wings in beer: Place the chicken wings in a large airtight container or resealable plastic bag.
  2. Pour the beer over top & season with the kosher salt.
  3. Toss to combine well, ensuring all the of the chicken wings are submerged in the brine.
  4. Cover/seal & transfer to the refrigerator to brine for at least 12 hours or up to 3 days.
  5. The longer you’re able to brine, the juicier & more flavorful your grilled buffalo chicken wings will be.
  6. Grill prep: About 30 minutes before you’re ready to braai, pull the wings out of the refrigerator to come to room temperature for more even grilling.
  7. Prepare your braai for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat.
  8. If using a gas braai, begin preheating at least 15 minutes before grilling.
  9. If using charcoal, light the charcoal at least 30 minutes prior to grilling. This is also a great time to mix up the buffalo sauce – simply add the Hot Sauce, melted butter, garlic powder, & smoked paprika to a small bowl & mix to combine well.
  10. Grill the wings with indirect heat: Once the braai is hot, place the brined chicken wings on the indirect side of the braai, shaking off & discarding any excess beer brine.
  11. Arrange the wings as close to the fire as possible without being over the direct heat.
  12. Close the braai lid & cook the wings with indirect heat for 7-10 minutes.
  13. Flip the wings, rearranging them so the wings furthest from the direct heat source in the first half of the cook are closest to the heat during the second half, & vice versa.
  14. Close the braai lid & cook the wings with indirect heat for 7-10 minutes more.
  15. If your wing sections are smaller, they’ll grill up in closer to 7 minutes per side, if larger it’ll take closer to 10 minutes per side – the goal is to cook the wings almost entirely with indirect heat.
  16. Char the wings over direct heat: Arrange the cooked wings over the direct heat to finish them off with a good crispy char, about 2 minutes per side or until as charred as desired, carefully brushing with the prepared buffalo sauce as they cook.

Garlic Chili Braai Chicken Wings

braai chicken wings best recipes

Ingredients

  • 1/3 c. extra-virgin olive oil
  • 1/3 c. low-sodium soy sauce
  • 1/4 c. honey
  • 1/4 c. chili garlic sauce
  • Juice of 1 lime
  • 4 cloves garlic, minced
  • 1 tbsp. freshly minced ginger
  • 1 KG. chicken wings

Directions:

  1. In a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, and ginger. Set aside ½ cup of mixture.
  2. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.
  3. Preheat braai to at least 200°c . Remove wings from marinade and place on braai.
  4. Cover and bake until golden and crispy, 50 to 60 minutes, flipping wings constantly throughout.
  5. In a small saucepan over medium heat, add reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes.
  6.  Brush sauce over wings and braai until caramelized, 2 to 3 minutes.

Pickle-Brined Chicken Wing Braai

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Ingredients:

  • 1 kg. chicken wings
  • 240 ml pickle juice
  • 2 tbsp. bourbon
  • 2 tbsp. honey
  • 1 tbsp. brown sugar
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • Salt
  • Freshly ground black pepper
  • 2 tbsp. freshly chopped dill
  • Sliced pickles, for serving

Directions

  1. In a large bowl, combine wings and pickle juice. Let marinate in fridge at least 1 hour and up to 4 hours. Drain wings and pat dry.
  2. Preheat oven to 220°C and line a large rimmed baking tray with a metal rack. In a small bowl, whisk together bourbon, honey, brown sugar, and spices and season with salt and pepper.
  3. Toss the wings in bourbon-honey, then transfer to prepared baking tray. Season wings with salt and pepper. Bake until crispy, about 50 minutes.
  4. Transfer baked wings to a serving plate and sprinkle with dill. Serve with pickles and a dipping sauce.

Spicy Apricot Glazed Wing Braai

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Ingredients:

  • 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

Directions

  1. 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.
  2. 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.
  3. When ready to cook, preheat braai to 220°C.
  4. In a medium bowl, whisk to combine jam, soy sauce, Sriracha, and sesame seeds.
  5. 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.
  6. Meanwhile, make sauce: In a medium saucepan over medium heat, melt butter. Add garlic, ginger, and five spice, and cook until fragrant, 1 minute.
  7. 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.
  8. 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.

Balsamic Glazed Braai Wings

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Ingredients:

  • 900 g chicken wings
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. Italian seasoning
  • Salt
  • Freshly ground black pepper
  • 300 ml balsamic vinegar
  • 2 tbsp. honey
  • 3 cloves garlic, crushed
  • Caesar dressing, for dipping (optional)

Directions

  1. Preheat braai to 220ºC
  2. . In a large bowl, toss chicken wings with olive oil and Italian seasoning and season with salt and pepper.
  3. Place wing on braai wire rack and cover to bake, until golden and crispy, 55 minutes to 1 hour.
  4. Meanwhile, in a small saucepan, combine balsamic vinegar, honey, and garlic. Bring to a simmer until slightly thick and reduced, 10 minutes.
  5. Transfer braai baked wings to a large bowl and toss with balsamic. Return to rack and grill until caramelised, about 5 minutes.
  6. Serve with caesar dressing, if using.

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