The South African Cookbook: Authentic flavour-packed recipes from Cape town to Durban
By Nokx Majozi
Not Too Tricky
serves 6
About the recipe
These wings have quickly become one of my all-time favourites. The sweetness of the ripe mango glaze, combined with the spiciness of the wings, is just the perfect flavour combo. I make these whenever I want something a little different for a braai. They’re always a hit at gatherings, and I never seem to make enough! If you don’t want to make the salsa, fresh mango slices on the side are also good.
Recipe From
Ingredients
500g chicken wings
MARINADE
1 ripe mango, peeled, destoned and roughly chopped
2 garlic cloves, peeled
2 tsp paprika
2 limes, zest and juice
5 tbsp apple cider vinegar
4 tbsp honey
4 tbsp olive oil
2 tbsp chilli flakes
Sea salt and black pepper
MANGO SALSA
1 ripe mango, peeled, destoned and cubed
1 small red onion, finely chopped
1 tomato, deseeded and finely chopped
A few sprigs coriander, leaves picked and, finely chopped
1 small red chilli, finely chopped
½ lemon, juice only
Method
- Start by making the marinade. In a food processor, put the mango, garlic, paprika, lime juice and apple cider vinegar. Blend together until smooth.
- Transfer to a small saucepan over a medium heat and cook for about 10 minutes. Add the honey, oil, chilli flakes and lime zest and stir for another minute until it all comes together. Season to taste then remove from the heat and leave to cool on the side.
- Pat the chicken wings dry using a piece of kitchen paper and transfer to a container that will fit in the fridge. Reserve a small bowlful of the marinade and add the rest to the wings, coating them well, then cover and refrigerate for at least 2 hours, or ideally overnight. Set aside the reserved marinade to baste the chicken.
- Light the braai 30 minutes before you want to cook. When you’re ready to cook and the coals are hot, lightly brush the grill with oil. If you can adjust the height of your grill, raise it to a medium height, otherwise move your coals to one side and place your chicken away from the coals so it cooks slowly.
- Place the wings on the grill and cook for at least 30 minutes, turning them occasionally. Baste with the reserved marinade and cook for another 5 minutes, then check they are cooked by cutting to the bone. If the juices run clear, they are done; if it is still a bit pink, cook for a little longer. Transfer to a serving plate.
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