Ingredients

Method

• 600 g free-range chicken wings
• 2 cups chicken stock
For the sauce:
• 3 red peppers, halved and seeded
• 1 red onion, roughly chopped
• 3 cloves garlic
• 1 T olive oil
• salt, to taste
• 1 t Woolworths hickory liquid smoke
• 1 T brown sugar
• 1 ½ T white wine vinegar
• 2 T Worcestershire sauce
• 1 T lemon juice
• 2 T Woolworths habanero sauce
• 1 T olive oil
For the dipping sauce, mix:
• 10 g chives, finely chopped, plus extra for serving
• 1/4 cup sour cream  
• 1/4 cup crème fraîche  
• 1 lemon, zested and juiced
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180ºC and line a large baking tray with greaseproof paper. Poach the chicken wings in the chicken stock for 7–10 minutes, or until cooked. Once the chicken wings are ready, place them on a plate to cool slightly.

2. Meanwhile, prepare the sauce. Place the red peppers, onion and garlic on a roasting tray. Drizzle with olive oil and season, then roast for 30 minutes, or until soft.

3. Place in a blender and blend until smooth, then add the remaining sauce ingredients and check the seasoning. Toss the chicken wings in the sauce, then roast for 30 minutes, tossing often, until golden brown.

4. Serve the chicken wings with the sauce, topped with extra chives.

Find more chicken recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Nadia Meyer