I never really understood what all the fuss was about chicken wings, being more of a drumstick and thigh girl, until the first time I tasted Korean chicken wings….wowaweewah it was an awakening, seriously a food epiphany.

It’s the ratio of skin to meat, the crispy chargrilled bits and of course the marinade.

This recipe is not Korean wings but a delicious Asian inspired marinade, easy and tasty, just the thing to throw onto a grid over a low fire and enjoy with a fresh slaw and an ice cold frosty, camping nirvana. 

Ingredients Serves: 4

1 red chilli, finely chopped

Thumb size ginger, peeled and grated

2 cloves garlic, pressed

125ml low sodium soy sauce

125ml Sriracha blackout sauce

60ml sesame oil

Juice of 1 lime

Generous squeeze of honey, taste to see how sweet you like it. 

20 free range chicken wings

Method

Add the chilli, ginger, garlic, soy sauce, Sriracha, sesame oil, lime juice and honey to a shallow dish, stir to mix well and taste to see if you need more sweetness or a touch more lime juice. Add the chicken, tossing them in the sauce, making sure the wings are well coated. Place in a fridge or a cool place and allow it to stand for 3-4 hours, the longer the better. I toss the wings a few times to make sure they are all well coated. 
Make your braai and when the coals are low, braai the wings over a low heat, turning regularly to prevent them from burning, you want a bit of charring though. Delicious!