20 free range chicken wings
5 finely sliced spring onions
5 tbsp honey
4 tbsp soy sauce
2 tsp (10ml) NON-CONCENTRATED* or ½ tsp (2.5ml) CONCENTRATED Smoked Flavours Hickory, Mesquite or Hickory & Oak liquid smoke
1-2 cm piece of ginger, grated
1 sliced red chilli
4-5 sprigs of thyme with leaves picked
*Our new less concentrated formulation, ideal for home cooking.
Mix all the marinade ingredients in a bowl to make a sticky sauce.
Place the chicken wings in a single layer in a wide, shallow, nonreactive dish. Pour the marinade over the chicken, cover with cling film and place in the fridge to marinate for 24 hours.
If using griddle pan, heat until hot, else cook on braai.
Cook the wings for 15–20 minutes, turning often, until dark and the juices run clear when the chicken is pierced with a skewer. If cooking on a griddle, finish the wings in the oven at 180C for 10–15 minutes to ensure they’re cooked through.