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.

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.

Garlic and Herb Braai Chicken Wings

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Ingredients

  • 1/2 cup white wine vinegar
  • 1/2 cup white wine
  • 5 cloves garlic, smashed
  • 8 sprigs fresh thyme
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes
  • 2 tsp Italian seasoning, dried
  • 1 tsp sugar
  • 2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lemon, zested (no juice, zest only)
  • 3/4 cup olive oil
  • 2 lbs chicken wings, party style
  • minced parsley, for garnish

Instructions

  1. Combine all of the ingredients for the marinade in a large bowl and whisk together.
  2. Add the chicken wings and toss well to coat. Cover the bowl or transfer the wings and marinade to a large ziplock bag and chill for at least four hours or overnight.
  3. Remove the chicken wings from the marinade and pat lightly. Heat a grill to medium heat and lay the wings in a single layer on the grate.
  4. Close the braai and cook for 15 – 20 mins, turning occasionally. Reduce the heat to medium/low midway through cooking.
  5. Serve garnished with minced parsley if desired.