Pat the wings dry with kitchen paper. Sprinkle baking powder and braai salt over them then put them in an open dish in the fridge.Prepare the kettle braai – you need a small heap of hot coals. Drizzle the chilli oil over the chicken and cook the wings for 45 – 60 minutes with the lid on. Turn them regularly until they’re crisp and golden brown. (Or bake in an open dish in the oven at 200° C.)In the meantime, combine the rest of the ingredients in a small potjie on the side of the grid. Bring to a boil. Let the marinade simmer until the liquid is reduced by half.When the wings look ready, baste them with the marinade and braai for another 5 minutes.Recipe reprinted with permission of Go! MagazineImage by: Myburgh du PlessisText by: Aletta lintveltTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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