- 1 x 240 g can apricot jam
- 2 cloves garlic, crushed
- 2 t mild curry powder (optional)
- ¼ cup soya sauce
- ½ t chilli powder
- 1 lemon, zested and juiced
- 10 g thyme
- 12 free-range chicken wings
Combine all the ingredients except the chicken wings in a saucepan and heat for 1–2 minutes. Remove from the heat and allow to cool slightly.
Place the chicken wings in a large Ziploc bag, pour in the marinade and massage into the wings. Allow to cool, then chill overnight.
Braai over medium to low coals, basting regularly, for 30 minutes or until slightly charred.
Cook's note: Apricot jam, garlic and lemon have always been the stars of this marinade, but when you add both chilli and curry powder, it’s pure genius!