Sticky Braai Chicken Wings
This Sticky Braai Chicken Wings recipe brings together smoky chicken, fruity chutney and a little lemon to balance the sweetness. The wings suit a hot South African Christmas beautifully: most of the cooking happens outside, leaving the kitchen free for salads and cold desserts.
The trick is to cook the wings gently before brushing on the sticky glaze. Honey and chutney catch quickly over fierce coals, so keep a cooler section of the braai ready and turn the wings often during the final few minutes.
Serve them straight off the grid with lemon wedges, plenty of serviettes and a crisp cabbage salad. This batch feeds six as a snack or starter while the rest of Christmas lunch comes together.
Ingredients
Chicken wings
Sticky glaze
To serve
Instructions
- 1Light the braai early enough to let the flames die down. Arrange medium coals under one half of the grid and leave the other half without coals for gentler cooking. Clean the grid and lightly oil it.
- 2Pat the wings dry with kitchen paper; do not rinse raw chicken. Toss with the sunflower oil, smoked paprika, salt and pepper. Keep covered in the fridge until the braai is ready.
- 3Combine all the glaze ingredients in a small saucepan. Bring to a gentle simmer and cook for 4–5 minutes, stirring, until slightly thickened but still brushable. Add a splash more water if needed.
- 4Before brushing any chicken, spoon about one-third of the glaze into a clean serving bowl. Keep this portion separate from the basting brush and raw or partly cooked chicken.
- 5Place the wings over the medium coals and cook for 8–10 minutes, turning regularly, until lightly browned. Move them away from any flare-ups.
- 6Shift the wings to the cooler section, close to the edge of the coals. Cook for another 12–18 minutes, turning every few minutes, until almost cooked through. If using a kettle braai, close the lid between turns; on an open braai, adjust the grid height and position to maintain gentle heat.
- 7Brush the wings thinly with the basting glaze. Cook for a further 5–7 minutes over gentle heat, turning and brushing again until glossy and sticky. Avoid fierce direct heat, which will burn the sugars.
- 8Check several of the largest wings with a food thermometer: the thickest part must reach at least 75°C without the probe touching bone. Allow extra cooking time on the cooler section if needed, and discard any leftover basting glaze.
- 9Transfer to a clean platter and rest for 3 minutes. Spoon over a little of the reserved clean glaze, or serve it alongside, with lemon wedges.
Nutrition (per serving)
- Calories
- 410 kcal
- Carbohydrates
- 23 g
- Protein
- 29 g
- Fat
- 22 g
- Saturated fat
- 6 g
- Sugar
- 20 g
- Fibre
- 0.5 g
- Sodium
- 620 mg
- Cholesterol
- 115 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the glaze up to two days ahead and refrigerate in a covered container. Reheat gently with a splash of water before dividing it into basting and serving portions.
- For easier Christmas hosting, season the wings up to a day ahead and keep them covered in the fridge. Prep time excludes lighting the fire.
- Keep raw chicken chilled until cooking, especially on a hot day. Use separate utensils and platters for raw and cooked chicken.
- Serve in smaller batches rather than leaving the whole platter in the sun. Refrigerate leftovers within two hours, or within one hour if the temperature is above 32°C.
Frequently asked questions
Can I cook these wings in the oven?
Yes. Heat the oven to 200°C, or 180°C fan. Arrange the seasoned wings on a rack over a lined roasting tray and roast for 35–45 minutes, turning halfway. Brush with glaze during the final 10 minutes and check that the thickest pieces reach 75°C.
Which chutney works best?
A peach or apricot fruit chutney gives a good sweet-and-tangy balance. Mild chutney suits a mixed family table; use a hot variety if you prefer some chilli warmth. Chop any large fruit pieces so the glaze brushes on evenly.
How do I stop the glaze from burning?
Cook the wings most of the way before glazing, then apply thin layers over gentle heat. Keep turning them and move them to the section without coals if the coating darkens too quickly. Braai cooking time varies with wing size, grid height and the heat of the coals.
