Spicy citrus chicken wing skewers
| Recipe By: | Zola Nene |
| Serves: | 4 |
Ingredients
- Woolworths supersweet mini cobs, to serve
- 8 sprigs rosemary, tied together with butcher's twine to make a basting brush
- 2 ClemenGolds, juiced
- 2 tbsp soy sauce
- 5 tbsp honey
- 4 tbsp olive oil
- salt and pepper
- 4 tbsp brown sugar
- 1.2 lemon, zested
- 1 Woolworths Clemengold, zested
- 2 tsp chipotle seasoning
- 12 meat skewers, soaked in water
- 12 Woolworths free range chicken wings
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Thread the chicken wings onto the wooden skewers so that they are stretched out and flat, this makes them easier to handle on the braai.
- In a bowl, mix together the chipotle seasoning, naartjie zest, lemon zest, brown sugar, salt, pepper and olive oil then drizzle over the chicken, toss to coat well before leaving to marinade in the fridge for at least two hours or overnight.
- Cook the wings on a medium hot braai, turning regularly so that they cook evenly.
- Meanwhile, mix together the honey, soy and naartjie juice, Use the rosemary “brush” to baste the wings while they cook on the braai until they are sticky on the outside and cooked through.
- Serve with braaied mini sweetcorn cobs.
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