This quick and easy spiced buttermilk marinated wings with chimichurri recipe will take centre stage at your festive feast.  

Spiced buttermilk marinated wings with chimichurri 

Serves 8-10 

Marinate your chicken the night before for ultra juicy, tender wings.

Ingredients

16-20 chicken wings
Salt and milled pepper
1 cup buttermilk
2 Tbsp Dijon mustard
2 Tbsp chilli flakes
1 Tbsp smoked paprika
2 tsp ground cumin
1 red chilli, deseeded and chopped
1 lime, zested and juiced 1 cup cornflour   

For the chimichurri  

½ onion, finely diced
1 clove garlic, finely diced
½ punnet (10g) fresh parsley or coriander, chopped
¼ cup olive or canola oil
1 lemon, zested and juiced 
Pinch chilli flakes (optional)  

For serving  

Lemon or lime wedges

Method

1. Cut chicken wings into smaller portions, buffalo- wing style. Season well.
2. Add buttermilk, mustard, chilli flakes, paprika, cumin, chilli and lime zest and juice.
3. Toss to coat evenly and allow chicken to marinate for at least 30 minutes.
4. Remove wings from the marinade (do not shake off too much excess marinade) and gently coat with cornflour.
5. Cook in the oven or air fryer at 180°C for about 15-18 minutes, turning half way until golden, crispy and cooked through.
6. For the chimichurri, combine onion, garlic and fresh herbs. Add remaining ingredients and season.
7. Serve wings on a platter, drizzled with chimichurri and lemon or lime wedges on the side.  

Recipes & styling: Chad January 

Photographs: Zhann Solomons 

The post Spiced buttermilk marinated wings with chimichurri appeared first on MyKitchen.

There’s comfort in a warm fire and a flame-grilled feast! Become a best-loved braai master with our editor, Chad January’s smokin’ twists on classic braai favourites.    

T-bone and rib-eye steak with smoky charred leek butter 

Serves 2 // Total time 30 minutes

Ingredients 

For the leek butter  

3-4 baby leeks, trimmed and washed
Glug olive oil
1/2 block (250g) butter, softened
2 cloves garlic
1 red chilli, seeded and chopped
2 Tbsp chopped fresh coriander

2 (250-300g each) T-bone or rib-eye steaks, at room temperature
Salt and milled black pepper

Method

1. Prepare hot coals. 
2. Drizzle leeks with oil and char on the braai grid for 5-10 minutes or until well-charred. Set aside to cool. 
3. Blitz together leeks, butter, garlic, chilli and coriander until smooth. Season. 
4. Season steaks well and grill over coals for about 3-4 minutes per side, brushing with smoked leek butter every minute. 
5. Allow steak to rest for 5 minutes before slicing. 
6. Serve steaks sliced with dollops of smoked butter and fresh herbs.

Smoked braai breakfast 

Serves 4 // Total time 30 minutes

Ingredients

4 thick-cut pork rashers
1/4 cup honey
1 Tbsp regular paprika
1 Tbsp chopped fresh coriander
Salt and milled black pepper

For the beans  

Glug olive oil
1 red onion, chopped
1 green pepper, seeded and chopped
2 cloves garlic, sliced
1 can (410g) baked beans in tomato sauce
Pinch chilli flakes
2 Tbsp chopped fresh coriander
1 lemon, zested and juiced
4 brown mushrooms
1/4 cup melted butter

For serving  

4 fried eggs
4 roosterkoek

Method

1. Prepare medium-hot coals. 
2. Toss together pork, honey, paprika and coriander. Season and set aside. 
3. For the beans, place a skillet over coals and add oil. 
4. Sauté onion, pepper and garlic for 3-5 minutes or until golden. 
5. Add baked beans, stir and move skillet to the cooler side of the grill to gently simmer for another 3-5 minutes. 
6. Place pork rashers and mushrooms over hot side of grill and cook for 1-2 minutes per side, brushing with melted butter. 
7. Add soaked smoking chips to coals. Once they start smoking, cover grill with a lid. Smoke for about 6-8 minutes. 
8. Brush pork and mushrooms with remaining butter, replace lid and smoke for 3-5 minutes. 
9. Remove beans and stir through lemon and season well. 
10. Serve rashers, beans and mushrooms with crispy fried eggs and fluffy roosterkoek.

Smoked tomato and onion relish 

Makes 2 cups // Total time 1 hour

Ingredients

2kg plum or salad tomatoes, halved 
2 red onions, quartered
1 bulb garlic, halved
2 red chillies, halved and seeded
Glug olive oil
Salt and milled black pepper
Handful fresh herbs (basil or coriander work well)
2 Tbsp brown sugar

For serving  

Creamy polenta or pap
Braaied boerewors
Crispy garlic bread

Method

1. Prepare medium coals.
2. Place tomatoes, onion, garlic and chilli into a large cast iron skillet or baking tray. 
3. Drizzle with oil, season well, scatter with herbs and sprinkle with sugar. 
4. Add soaked smoking chips to medium coals. Once smoking, place skillet or tray onto the grill. 
5. Cover with the lid and cook for about 35-40 minutes or until well-charred and softened. 
6. Cool slightly and transfer to a blender. Blitz for a few seconds -not too smooth; it must still have texture. Add an extra glug of oil if needed. 
7. Season to taste. 
8. Serve with polenta or pap, boerewors and garlic bread.

Spatchcock butter chicken 

Serves 4-6 // Total time 1 hour, plus marinating time

Ingredients

1 (about 1.2kg) chicken, spatchcocked
Salt and milled black pepper

For the marinade  

1 cup double-cream plain yoghurt
3 Tbsp butter chicken 6-spice blend
1/4 cup melted butter
1 sachet (50g) tomato paste
3 cloves garlic, chopped
1 tsp grated fresh ginger
Handful fresh curry leaves, stems discarded (optional)

For basting  

1/4 cup melted butter
1 Tbsp chopped fresh coriander

For the pineapple salsa 

1 pineapple, peeled and cubed
1/2 red onion, diced
Handful cocktail tomatoes, quartered
1 green pepper, diced
Glug olive oil
1 lime, zested and juiced
Salt and milled black pepper

Method

1. Season chicken and place in a deep dish. 
2. Combine marinade ingredients and pour over chicken, coating evenly. Marinate for at least 4 hours (but preferably overnight). 
3. Combine basting ingredients. 
4. Remove chicken from dish and braai over medium coals for about 20-30 minutes, turning occasionally and basting with coriander butter. Remove and place in a deep dish. 
5. Cover with a lid until ready to serve. This gently steams the chicken in its own heat, cooking it a little more without drying out. 
6. Toss salsa ingredients together in a serving bowl. 
7. Serve chicken with pineapple salsa. 

Brined wings with smoked dry rub 

Serves 4-6 // Total time 40 minutes, plus brining time

Ingredients

For the brine  

1l water
1/2 cup coarse salt
1/4 cup white sugar
2 bay leaves
2 Tbsp black or mixed peppercorns
Handful fresh herbs (thyme, parsley and coriander work well)
1/2 bulb garlic
2 cups ice
2 packs (about 8 wings each) chicken wings

For the rub  

1 Tbsp cayenne pepper
3 Tbsp smoked paprika
1/4 cup brown sugar
1 Tbsp garlic powder
2 tsp smoked salt flakes
1 Tbsp dried oregano
1 Tbsp ground coriander
1 tsp ground cumin
1 Tbsp black or mixed peppercorns

Method

1. Bring water, salt, sugar, bay leaves, peppercorns, herbs and garlic to a boil in a large pot. 
2. Pour in 2 cups ice and allow brine to cool completely. 
3. Pour cool brine over wings (taking care to submerge) and leave to brine for at least 1 hour, or overnight if possible.
4. When ready to cook, prepare medium-hot coals.  
5. Remove chicken from brine and pat dry with kitchen towel. 
6. Add rub ingredients into a blender and blitz until fine. 
7. Toss chicken with dry rub, coating evenly. 
8. Cook chicken over coals for about 15-20 minutes, turning regularly until cooked through and well-charred. 
9. Serve with your favourite dipping sauce (we chose a zingy herb sauce).

Also read: The ultimate braai hack cheat sheet 

Words: Chad January

Photography: Fresh Living Magazine, Zhann Solomons

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We took inspiration from Southern flavour for these chipotle chicken wings with maple sauce. And they go down so well with a side of mac ‘n’ cheese!

SERVES 4–6 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the maple sauce
⅓ cup tomato sauce
4 tbsp maple syrup
3 tsp Worcestershire sauce
1 tsp Dijon mustard
½ jalapeño, finely chopped
For the chipotle rub
2 tsp chipotle seasoning
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
2 tbsp olive oil
For the wings
12 chicken wings
Chopped spring onion, to garnish
Sesame seeds, to garnish

METHOD
For the maple sauce
1. Simmer all the ingredients over medium heat for 10 minutes, then set aside.
For the chipotle rub
1. Combine all the ingredients. Season with salt and pepper.
For the wings
1. Pat the wings dry with a paper towel, then coat evenly with the rub.
2. Braai over medium-hot coals for 15 minutes, turning occasionally. Remove from the coals and baste in the sauce. Braai for another 5–10 minutes.
3. Garnish the chipotle chicken wings with the spring onion and sesame seeds. Serve with the remaining sauce and some mac ‘n’ cheese on the side.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Chicken wings and mac ‘n’ cheese are two American South favourites! But we also happen to be big fans right here in SA. Speaking of mac ‘n’ cheese, try our quick and easy cheat’s option.

The post Chipotle chicken wings with maple sauce appeared first on MyKitchen.

Give the BBQ sauce a break and try something completely different with your wings. How about Cambodian curry chicken wings with a side of rice?

SERVES 4–6 // COOKING TIME 50 min

INGREDIENTS
2 garlic cloves, minced
2 cm ginger, grated
2 red chillies, seeded and finely chopped, plus extra to garnish
Zest and juice of 1 lime
½ cup coconut milk
2 tsp cumin
1 tsp paprika
½ tsp turmeric
½ tsp nutmeg
12 chicken wings
4 tbsp honey
2 tbsp soy sauce
1 tsp fish sauce

METHOD
1. Make a marinade by combining the garlic, ginger, chilli, lime, coconut milk and spices.
2. Arrange the chicken wings in a single layer in a shallow container and pour over the marinade. Toss to coat. Marinate for 2 hours.
3. Mix the honey, soy sauce and fish sauce, to baste.
4. Place wings skin-side down on a braai grid over medium-hot coals. Braai for 15 minutes, then brush both sides with the basting sauce and braai for another 5–10 minutes, until crispy.
5. Serve the wings topped with the micro herbs, red chilli and some cooked rice.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Nothing beats classic Peri-peri chicken wings, but with a healthy side twist!

The post Cambodian curry chicken wings with rice appeared first on MyKitchen.

Ain’t no thing but a chicken wing! These harissa and tomato chicken wings will go down perfectly with a side of roasted veggies.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
12 chicken wings
2 tbsp olive oil
Zest and juice of 1 lemon
½ cup harissa paste
1 red onion, thinly sliced
2 garlic cloves, minced
2 tbsp sugar
2 tsp cumin
1 tsp paprika
1 tsp ground coriander
½ cup cherry tomatoes

METHOD
1. Season wings with salt and pepper, then toss with olive oil, lemon zest and juice, and harissa paste. Marinate for 2 hours.
2. Heat oil in a pan over medium heat and fry the onion for 8 minutes, until softened and slightly caramelised.
3. Add the rest of the ingredients and fry for Another 10 minutes, until the tomatoes are bursting and the sauce has thickened slightly. Set aside.
4. On a braai grid over medium-hot coals, braai the wings for 15 minutes, turning occasionally. Remove from the heat and baste with the tomato sauce and braai for Another 5–10 minutes.
5. Once cooked, toss the tomato chicken wings through the remaining warm sauce, until coated. Serve hot, garnished with fresh micro herbs.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Harissa makes the perfect pairing with veg, which is why this grilled avo, baby potato and harissa salad is a must!

The post Fried harissa and tomato chicken wings appeared first on MyKitchen.

Sneaky starter or a delicious main, there’s nothing as crowd-pleasing as BBQ chicken wings. Go for this saucy whisky BBQ flavour with sweet-chilli mayo.

SERVES 4-6 // COOKING TIME 1 hour

INGREDIENTS
For the whisky sauce
1 cup whisky
¼ cup tomato sauce
1 tbsp Worcestershire sauce
1 tbsp apple-cider vinegar
3 tbsp brown sugar
2 tsp lemon zest
For the wings
2 garlic cloves, minced
3 tsp paprika
2 tsp cumin
1 tsp cayenne pepper
1 tsp dried parsley
1 tsp dried thyme
12 chicken wings
3 tbsp olive oil
2 tbsp chopped chives, to garnish
For the sweet-chilli mayo
¾ cup mayonnaise
¼ cup sweet-chilli sauce
Juice of 1 lime
½ tsp paprika

METHOD
For the whisky sauce
1. Bring all the ingredients to a boil over medium heat.
2. Lower the heat and simmer until slightly reduced and thickened, about 10-12 minutes.
For the wings
1. Combine the garlic, spices and herbs. Toss chicken wings in the olive oil, then rub with the spice mix.
2. Thread the wings on to skewers and place skin-side down on a braai grid over medium-hot coals. Cook for 5-7 minutes on each side.
3. Remove from the heat and baste with the whisky sauce. Braai for another 10 minutes, until cooked through. Baste with the remaining sauce just before serving.
For the sweet-chilli mayo
1. Combine mayonnaise, sweet-chilli sauce and lime juice. Sprinkle with paprika.
2. Garnish the wings with fresh chives. Serve with braaied mielies, lime wedges and the sweet-chilli mayo on the side.

Recipe: Jessa-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

These BBQ pulled chicken sliders also deserve a place on the appetiser platter!

The post Whisky BBQ chicken wings with sweet-chilli mayo appeared first on MyKitchen.