Yesterday I went to a presentation on my investments. The presenter looked at 2018, and decided it was better to talk about what a great year 2017 was.
The snacks were also better in 2017. These were the sorts of results which begged for chicken wings.
- Juice and zest of 3 oranges
- Juice and zest of 1 lemon
- 1 tablespoon fish sauce
- 4 table spoons sugar
What you’re basically going to do is boil all of that together until it more or less coats the back of the spoon.
You may want to adjust the sugar, as oranges can vary quite a bit in how sweet they are. Lemon I find tends to wake up the orange flavour, and balances out the sugar which you need in order to get this sauce to go syrupy.
You’re not going to really taste the fish sauce as such, it is just there to add depth. If you don’t have it, just be careful with the chicken stock.
I skimmed the top of my sauce to clarify it a bit, but it isn’t that important it just looks nicer.
- 3 potatoes
- Some cream cheese of your choice
The ultimate easy starch for a braai. Because the wings aren’t going to take long to cook, you’re going to want to nuke them in the microwave for about 10 minutes. Remember to prick them with a fork a few times, because not doing that can have explosive consequences.
After you’ve nuked them, stick them in some tin foil and put them in the coals, or if you’re lazy like me on the grill is fine if you’ve got the space.
Once they’re done, cut them in half and add your cheese.
- 1/2 teaspoon of sechuan pepper,
- 1/2 teaspoon of ground coriander spice
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic flakes
- 12 chicken wings.
- Chopped spring onion (To garnish)
I am not marinating these wings, because marinade takes a while to really get into the meat and a lot of it just lands in the fire. Instead I’m going with a rub, and the sauce lands on them at the end.
I chopped my wings in half so that they’d lie flatter on the braai. Grind up all the spices together, rub them on the wings, and put the wings on a hot fire.
Wings aren’t exactly delicate, you just want them cooked through. Because we haven’t got any sugar on them, they shouldn’t burn that easily. Keep an eye out for flame though because they’ve still got some fat content.
Once the wings are done, stick them in a bowl and pour the sauce over them. Throw on some spring onion so that you’ve got a teeny bit of green on that plate to fool people into thinking this might actually be healthy.