Serves 4

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