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INGREDIENTS
For the Marinade:
1 kg chicken wings, cleaned and separated into flats and drumettes
3 tbsp Super Saucy Chinese Chilli Oil
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp honey
1 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
For the Chimichurri Coating:
4 tbsp Super Saucy Chimichurri
1 tbsp fresh lemon juice
1 tbsp olive oil
For Garnish:
Fresh coriander leaves, chopped
Thinly sliced red chilies (optional)
METHOD
Marinate the Wings:
In a large bowl, combine the Super Saucy Chinese Chilli Oil, garlic, soy sauce, honey, smoked paprika, cumin, salt, and black pepper.
Add the chicken wings to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Prepare the Chimichurri Coating:
In a small bowl, mix the Super Saucy Chimichurri with lemon juice and olive oil. Set aside for basting and finishing.
Braai the Wings:
Preheat the braai to medium-high heat.
Grill the marinated wings over direct heat, turning frequently to prevent burning, for about 15-20 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 75°C
Coat with Chimichurri:
As the wings come off the braai, toss them in the prepared Super Saucy Chimichurri coating, ensuring each wing is generously coated.
Garnish and Serve:
Transfer the wings to a serving platter and sprinkle with chopped coriander and sliced red chilies for an extra festive touch.
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