DINNER IN 50 MINUTES
PANTRY-FRIENDLY
1
Step 1
Heat the oven to 200°C, or prepare medium coals on the braai. Season the wings with salt and paprika.
DINNER IN 50 MINUTES
PANTRY-FRIENDLY
CHICKEN · DINNER
Sticky Braai Chicken Wings
Sticky chicken wings in a honey, soy and chutney basting sauce, cooked on the braai or in the oven. Serves 4.
Total time50 min
YieldServes 4
DietNo specific diet
Shopping8 ingredients
DifficultyEasy
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Check ingredients as you gather them, then work through 4 calm, clearly numbered steps.
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Ingredients
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Method
4 steps · about 50 minutes total
2
Step 2
Mix the honey, chutney, soy sauce, lemon juice and garlic for the basting sauce.
3
Step 3
Bake on a lined tray for 20 minutes, or grill over the coals for 15 minutes, turning often.
4
Step 4
Brush with the sauce and cook for 15 minutes more, basting and turning, until sticky, browned and cooked through.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Wings are cooked when the juices run clear and a thermometer in the thickest part reads 75°C.
Baste only in the second half; honey burns easily.
Keep raw-chicken tongs and brushes separate from the ones you use on cooked wings.
Good to know
Yes. Set aside about a third of the sauce for basting, coat the wings in the rest and refrigerate for up to 12 hours, then cook as above. Throw away the used marinade and baste only with the sauce you set aside.
Use medium coals, keep turning, and add the sweet sauce only once the wings are nearly cooked.
Yes. Cook at 200°C for about 20 minutes, then baste and cook for 5 more.
About this recipe
Sticky wings are a braai favourite. A quick sauce of honey, chutney and soy caramelises over the coals; in the oven they come out just as sticky.
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