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Oyster Sauce Chicken Wings

Food • Local • Recipes • Summer Sizzle with Hilary Biller

Versatile and quick, chicken wings make an excellent snack before the main course or star attraction. For a sweeter version, replace the oyster sauce with sweet chilli sauce.

 Cooking Method

  • GAS BRAAI
  • KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE

Serves 6–8

Ingredients

  • 1 kg chicken wings
  • MARINADE
    • 85 ml (1⁄3  cup) runny honey
    • 100 ml oyster sauce
    • 2 cloves garlic, crushed
    • 5 ml (1 tsp) dried red chilli flakes
    • 4 star anise
    • salt and freshly ground black pepper

Method

  1. Combine all the marinade ingredients in a mixing bowl. Place the chicken wings in a large glass dish and pour over the marinade. Leave for at least 1 hour or overnight in the refrigerator.
  2. Remove the wings from the marinade and cook over a hot fire for 8–10 minutes per side, turning frequently to prevent the wings from burning.
  3. Serve as a starter with lots of paper serviettes and a bowl for the bones.