Piquant chicken wings

Recipe from: 12/19/1991 12:00:00 AM
Ingredients 22
Servings 0
Time

Ingredients

  • MARINADE
  • 500
    ml
    milk
  • 2
    eggs, whisked
  • 10
    ml
    salt
  • 25
    ml
    Tabasco sauce
  • 16
    chicken wings
  • SAUCE
  • 2
    onions, finely chopped
  • 2
    cloves garlic, crushed
  • 230
    g
    butter
  • 300
    ml
    chicken stock
  • 200
    ml
    tomato sauce
  • 100
    ml
    dry white wine
  • 15
    ml
    Worcestershire sauce
  • 20
    ml
    brown sugar
  • 10
    ml
    Tabasco sauce
  • 2
    ml
    prepared mustard
  • 10
    ml
    salt
  • 5
    ml
    cayenne pepper
  • 10
    ml
    paprika
  • freshly ground black pepper
  • 2
    bay leaves
 

Method

 
Whisk the milk, eggs, salt and Tabasco sauce together. Place the chicken wings in the mixture and marinate in the fridge overnight. To make the sauce, sauté the onion and garlic in a little butter until soft. Add the remaining butter as well as the rest of the ingredients and simmer for 30 minutes. Cool. Remove the chicken wings from the milk mixture and pat dry. Dip in the sauce and barbecue/braai for 15-20 minutes over medium coals. Baste the wings continually, taking care that they do not burn. Bring the remaining sauce to the boil and serve with the chicken wings. If there is any sauce left over, freeze for use later on.
 

Read more on: poultry
 

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