Category: Chicken Wing Braai Recipes

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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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Ingredients:

• 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

Directions

1. 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.
2. In a medium bowl, combine all of the other ingredients. Mix well.
3. 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.
4. Preheat the grill for medium heat (about 220 C). Remove the wings from the bag.
5. 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.
6. Garnish with chopped spring onion greens. Serve and enjoy.

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Ingredients:

• 1 tablespoon garlic salt
• 1 tablespoon cayenne pepper
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dried oregano
• 24 whole chicken wings

Directions

1. Take the whole chicken wings and flip the tips around, tucking them in so they don’t burn.
2. Combine the spices in a large resealable plastic bag.
3. Toss the chicken wings in the bag with the spices to coat. Let sit in the refrigerator for 15 to 20 minutes.
4. Preheat the grill to medium-high heat and set up for indirect grilling.
5. When hot, place the chicken wings over the direct heat for 5 minutes, turning frequently.
6. 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.
7. Remove the wings from grill and serve immediately.

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Ingredients:

• 1 to 3 kg chicken wings
• 1 cup maple syrup
• ⅔ cup chili sauce
• ½ cup onion, finely chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• ¼ teaspoon red pepper flakes

Directions

1. Place wings in a large plastic zipping bag; set aside. Combine the remaining ingredients. Reserve one cup for basting; refrigerate until ready to use.
2. Pour remaining marinade over wings, turning to coat. Seal bag; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Place wings in a lightly greased 13″x9″ baking pan.
3. Bake, uncovered, at 375 degrees for 30 to 40 minutes, basting with reserved marinade, until golden and juices run clear when pierced.

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Ingredients:

• ½ cup gochujang 
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• 3 large garlic cloves, grated
• 4 pounds chicken wings, separated into flats and drumettes, wing tips discarded
• ¼ cup chopped scallions
• 1 tablespoons toasted sesame seeds

Directions

• Whisk together gochujang, oil, honey, ginger, and garlic in a large bowl. Add chicken wings, and toss well to coat. Let marinate in refrigerator 1 hour.
• Preheat a grill to medium (350°F to 400°F). Remove wings from marinade, letting excess drip off; discard marinade. Arrange wings on oiled grates. Grill, covered, until a thermometer inserted into thickest portion of meat registers 165°F, about 20 minutes, turning wings every 4 to 5 minutes. Arrange wings on a platter, and sprinkle with scallions and sesame seeds.