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Buffalo hot wings

Recipe from: 13 November 2014
recipes, chicken, braai

Ingredients 9
Time 00:15 plus 4 to 10 hours marinating time
  • 16
    whole chicken wings
  • 1
    any good quality hot sauce
  • 1/2
    lemon juice
  • 1/4
    vegetable oil
  • 2
    Worcestershire sauce
  • 4
    garlic, minced
  • 2
    coarse salt
  • 1
    freshly ground black pepper
  • 115
    butter OR ¼ cup oil



Wipe down the chicken wings with a kitchen towel. Set aside.
In a sealable bowl mix together half the hot sauce, all the lemon juice, oil, Worcestershire sauce, garlic, salt and pepper.
Add the chicken wings, mix well and store in the fridge for 4 to 10 hours.

When your coals are warm but not too hot they’ll be ready for the wings.
Just before grilling the wings, melt the butter in the microwave or in a saucepan on the grill.
Add the wings to the grill turning them regularly to prevent the skin from burning.
Mix the melted butter / oil into the marinade.
Brush this baste onto the wings as they cook.
After 20 minutes check one of the wings to see if it’s done by cutting it close to the bone at its thickest part. If it’s still pink continue cooking until the chicken is cooked through.

Serve with chips (to soak up the excess sauce) and ice cold beer.

Recipe reprinted with permission of Damian Ettish.


Read more on: chicken  |  checkers braai  |  recipes

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