Braai Day Buffalo Wings

INGREDIENTS

200ml All Gold tomato sauce
100ml soy sauce
100ml Vegetable oil
50ml Worcestershire sauce
20ml tabasco
1 teaspoon garlic powder
1 egg yolk

30 to 40 whole chicken wings (or 20 legs
or thighs)

METHOD

Joint the chicken wings into winglets.

Add all of the marinade ingredients to a
large bowl and give a good thorough
whisk.

Add the chicken wings and mix thoroughly
with marinad. Cover the bowl and place
them in the fridge overnight or for up
to 2 days.

If you are doing them in the oven, cover
a grill with tin foil, place the grill
in the roasting pan and then lay out
your chicken winglets. Cook them under
the grill until the skin is blistering
and you notice dark patches on the ends.
Turn them and grill until the other side
is equally blistered and crisp. Take
them out of the oven, toss back into the
remaining marinade and with a wooden
spoon give them all a last little
coating. Then back onto the grill,
reduce the oven to 180 Celsius and leave
them to crisp up for about 15 minutes.

If you are doing them on the braai (bbq) get
your coals nice and hot so that the
wings give off a nice sizzle when placed
onto the grill. Move them around
frequently until they are crisp and then
back into the remaining marinade to
before serving.

INFO & TIPS

Not my own recipe

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