Name: Piquant chicken wings
Yield: 0 serving
Cuisine: Braai
Ingredients: 500.00 ml milk; 2.00 eggs whisked; 10.00 ml salt; 25.00 ml Tabasco sauce; 16.00 chicken wings; 2.00 onion finely chopped; 2.00 garlic cloves, crushed; 230.00 g butter; 300.00 ml stock chicken; 200.00 ml tomato sauce; 100.00 ml wine dry white; 15.00 ml Worcestershire sauce; 20.00 ml brown sugar; 10.00 ml Tabasco sauce; 2.00 ml mustard prepared; 10.00 ml salt; 5.00 ml cayenne pepper; 10.00 ml paprika; black pepper freshly ground; 2.00 bay leaves

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Ingredients (20)

MARINADE

500.00 ml	milk
2.00	eggs — whisked
10.00 ml	salt
25.00 ml	Tabasco sauce
16.00	chicken — wings

SAUCE

2.00	onion — finely chopped
2.00	garlic — cloves, crushed
230.00 g	butter
300.00 ml	stock — chicken
200.00 ml	tomato sauce
100.00 ml	wine — dry white
15.00 ml	Worcestershire sauce
20.00 ml	brown sugar
10.00 ml	Tabasco sauce
2.00 ml	mustard — prepared
10.00 ml	salt
5.00 ml	cayenne pepper
10.00 ml	paprika
	black pepper — freshly ground
2.00	bay leaves

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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.