Category Archives: Chicken Wing Braai Recipes

Chicken Wing Braai – chicken Wing Braai – chicken wing braai recipes – recipes for braai wings – braai wing recipesSpicy Apricot Glazed Wings

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.

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

Method

  • STEP 1

    Combine all the rub ingredients in a large bowl, tip in the chicken and use your hands to mix until all the wings are well coated. Marinate in the fridge, ideally overnight, or for at least 2 hours.

  • STEP 2

    Combine the apple juice and apple cider vinegar, and pour into a small spray bottle or keep to one side in a small container – this will be used to keep the wings moist and help the skin to caramelise when cooking.

  • STEP 3

    To prepare the barbecue, follow the instructions under the heading ‘how to prepare a kettle barbecue for hot smoking’ here. Cook the wings for 45 minutes, turning and rotating every 15 minutes – give the wings a good spray or drizzle of the apple juice at the same time. If the temperature drops below 120C, lift the lid and fan the coals to get the heat going again.

  • STEP 4

    Lift the lid and move the chicken wings to the other side of the barbecue, above the hot coals, and let the skins crisp up for 5 minutes or until really caramelised and starting to char – keep a close eye on them to make sure they don’t darken too much. Once done, remove from the barbecue and serve with a ranch or blue-cheese dressing for dipping, if you like.

BBQ fish sauce wings

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

  • STEP 1

    Whisk all the marinade ingredients in a bowl until the sugar has dissolved.

  • STEP 2

    Add the chicken wings, coat well and chill for at least 2 hours but preferably overnight.

  • STEP 3

    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.

  • STEP 4

    Heat a barbecue until medium-high (or for oven cooking, see cook’s notes).

  • STEP 5

    Add the wings to a bowl and toss with 1 tbsp of oil and some seasoning.

  • STEP 6

    Grill for 20-25 minutes, turning regularly, until really chargrilled and crisp.

  • STEP 7

    Remove from the barbecue and toss with the reduced marinade. Serve with lime wedges.

Braai Chilli chicken wings

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

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. Pour the beer over top & season with the kosher salt.
  2. Toss to combine well, ensuring all the of the chicken wings are submerged in the brine.
  3. Cover/seal & transfer to the refrigerator to brine for at least 12 hours or up to 3 days.
  4. The longer you’re able to brine, the juicier & more flavorful your grilled buffalo chicken wings will be.
  5. 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.
  6. Prepare your braai for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas braai, begin preheating at least 15 minutes before grilling.
  7. 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.
  8. 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.
  9. Arrange the wings as close to the fire as possible without being over the direct heat.
  10. Close the braai lid & cook the wings with indirect heat for 7-10 minutes.
  11. 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.
  12. Close the braai lid & cook the wings with indirect heat for 7-10 minutes more.
  13. 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.
  14. 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

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.

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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.

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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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Salt and Vinegar Chicken Wings Braai Recipe

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Ingredients:

For the Marinade:

  • 1 3/4 cups distilled vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 3 tablespoons sea salt
  • 1 tablespoon chili powder
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

For the Wings:

  • 1.5 kg chicken wings

For the Dipping Sauce:

  • 1/4 cup soft feta cheese, or use blue cheese
  • 1/2 cup whole-milk yogurt (not Greek)
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper

Directions

  1. Combine marinade ingredients. Make sure salt has dissolved into liquid ingredients. Remove 1/2 cup of marinade and set aside to use as a baste for later. 
  2. Place wings into a resealable plastic bag(s) and pour the remaining marinade over top. Make sure all wings are immersed. Seal bag and allow to marinate in the refrigerator for 2 to 4 hours.
  3. While wings are marinating, prepare the dipping sauce. Combine yogurt with olive oil, vinegar, garlic, sugar salt, and white pepper. Taste for salt content and add more if needed. Then fold in goat cheese pieces. 
  4. Cover bowl with plastic wrap and store in the refrigerator until ready to serve. Take out of the fridge about 15 minutes before it’s time to serve wings. 
  5. Place wings onto the grill and cook for two hours at 120 C. Turn occasionally during the cooking process. 
  6. Baste wings with reserved marinade after the first 30 minutes of cook time, repeat the process once or twice more within the first hour. Do not baste after that. This will allow the wings to crisp up nicely on the grill.
  7. Once wings are golden brown, have a nice crispness to them, and have reached an internal temperature between 75 c to 85 c, remove from heat and serve with dipping sauce.
  8. Serve and enjoy!

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