Servings : Serves 4-6
These chicken wings are always a great hit, they are especially delicious with a spicy sweet kick to them.
- 1 kg chicken wings, separated into drummettes and flats
- 1 red onion, chopped finely
- 4 cloves of garlic, minced or grated
- 1 inch piece of ginger, minced or grated
- 2 tbsp vegetable oil
- 1 cup ketchup
- 1 cup water
- 1 heaped tsp tomato paste
- 2 tbsp honey
- 2-3 tbsp brown sugar (depending on the sweetness of the pineapple)
- 1/4 to 1/2 cup crushed pineapple (with juice)
- 2 tbsp vinegar
- 2 red chillies - or 1 tsp red chilli flakes
- 1 tsp red chilli powder or cayenne powder
- 1 tsp paprika powder
- 1 tbsp soy sauce
- 1 tbsp worcestershire sauce (or any steak sauce like HP)
- juice of half a lime
- 1/2 tsp cumin powder (optional)
- salt and pepper to taste
First, prepare the BBQ Sauce.
Heat the oil and then add the chopped onion and saute until they begin to soften. Then add the ginger, garlic and chopped red chilli. Stir these in for a couple of minutes until fragrant, then add all the remaining ingredients. Stir well and simmer on low heat for 20 minutes. Taste and adjust seasoning if needed.
Allow the sauce to cool down then blend it for a smoother consistency either using a regular blender or an immersion/stick blender.
Add half a cup of this sauce into the cleaned wings and mix well. You can cover, then refrigerate to marinate for a couple of hours or up to overnight. You can also just cook them straight away.
Preheat the oven at 200 C. Place the wings on a rack (it helps make them slightly crispy) with a foil-lined tray beneath them to catch any drippings. if you do not have a rack, just place the wings directly on the tray. Bake for 15 minutes then turn the wings over and continue baking for another 15 minutes.
Serve the wings with the remaining sauce on the side (or you can drizzle the sauce over the cooked wings and toss them together for a sticky finger-licking coating.