Spicy Citrus Chicken Wing Skewers
For the chicken wing skewers:
12 Free range Chicken wings
12 bamboo skewers, soaked in water
For the marinade:
2 Tbs Chipotle seasoning or paprika
Zest of 1 Clemengold or naartjie
Zest of ½ a lemon
2 Tbs brown sugar
Salt and pepper
4 Tbs Olive oil
For the basting sauce:
5 Tbs honey
2 Tbs soy sauce
Juice of 2 Clemengolds or naartjies
8 rosemary sprigs, tied together with butcher’s twine to make a basting brush
Corn cobs to serve
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