Chutney Chicken Wings with Coriander & Lemon Cucumber Ribbons
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4-6
Description
These sweet and tangy chutney chicken wings are simply irresistible! Paired with a zesty picked cucumber salad.
Ingredients
Chicken Wings
8 free range chicken wings
freshly ground salt and pepper
½ C (125 ml) fruit chutney
¼ C (60 ml) tangy mayonnaise
8 wooden skewers, soaked in cold water for 15 minutes
Salad
1 large cucumber
3 Tbsp (45 ml) chopped coriander
zest and juice of 1 lemon
2 tsp (10 ml) extra virgin olive oil
Instructions
Chutney Chicken Wings
Preheat the oven to 200 °C. 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 for even cooking.
Mix the chutney and mayo together, and brush the sauce generously onto both sides of the wings.
To oven roast, place the wings onto the grid of an oven roasting tray and roast for 30 – 35 minutes.
To braai, cook 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 the wings on a platter, with cucumber salad on the side. Keep some wet wipes nearby!
