8 free range chicken wings
Freshly ground salt and pepper
½ c (125 ml) fruit chutney of your choice
¼ c (60 ml) tangy mayonnaise
8 wooden skewers, soaked in cold water for 15 minutes
1 large cucumber
3 T (45 ml) chopped coriander
zest and juice of 1 lemon
2 t (10 ml) extra virgin olive oil
Preheat the oven to 200°C (if not braaing).
Season the wings well with salt and pepper.
Make an incision where the winglets meet the drumlets to allow the wings to stretch open. Insert a skewer into each wing to keep them stretched open. This allows even cooking.
Mix the chutney and mayo together and brush the sauce on both sides generously onto each wing.
Place the wings onto the grid of an oven roasting tray and roast for 30 – 35 minutes. Or place over moderate coals turning occasionally for +- 30 minutes. They should be dark and sticky!
Meanwhile, use a vegetable peeler and slice the cucumber into thin ribbons. Mix with coriander, lemon and olive oil. Season to taste.
Serve wings on a platter or board with cucumber salad on the side.
Carey originally created this recipe for Crush, a digital food and wine magazine.
Michael’s wine recommendation – click here
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
Do follow her on her website – http://bitsofcarey.co.za