|1 kg||chicken — wings|
|2 Tbs||butter — melted|
|500 ml||tomato juice|
|125 ml||brown sugar|
|125 ml||Tabasco sauce|
|3 Tbs||braai — salt|
|sea salt and freshly ground black pepper|
|1||sour cream — tun|
|1 Tbs||fresh parsley — chopped|
Preheat the oven to 180°C and start making the marinade. Mix together the tomato juice, melted butter, brown sugar, lemon juice, braai salt, vodka and salt and pepper. Place the chicken wings in the tomato marinade and coat well.
Place the chicken pieces on a lined baking tray and bake for 45 min. Meanwhile bring the marinade to a boil in a pot and set aside. Once the chicken is cooked through, remove from the oven and liberally coat in the marinade until deliciously sticky.
Serve at room temperature with the sour cream dip. To make the dip, simply combine the chopped parsley with the sour cream.
WATCH how to make this dish!