Sticky skewered chicken wings

By admin
15 November 2011

6-8 chicken wings

Salt and freshly ground black pepper

6-8 kebab skewers


125 ml (½ c) tomato sauce

2 cloves garlic, crushed

1 small red chilli, seeds removed and chopped

30 ml (2 T) soft brown sugar

10 ml (2 t) lemon juice

15 ml (1 T) Worcester sauce

15 ml (1 T) olive oil

1. Preheat the oven to 200 °C.

2. Thread one wing onto each skewer so it’s spread across the length of the skewer. Season the wings with salt and pepper.

3. Mix the marinade ingredients.

4. Put the kebabs in a dish and pour over the marinade, ensuring each wing is covered with the mixture. Marinate the wings in the fridge for at least 30 minutes.

5. Arrange the marinated wings on a baking sheet and roast them for 15 minutes or until done.

6. Serve with fresh salad greens, feta cheese and tomatoes.

By Esther Malan, Carmen Petersen and Bernice van der Merwe

Picture: David Briers

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