Lets start with some very easy to make appetizers.
Braai'd or Smoked Chicken Wings make the Perfect Appetizer, Snack or Meal
Braaing: As difficult as it might sound, braaing is about the best way to cook wings. Braaing allows the fat to drain away and gives you a nice, crispy wing without a lot of excess fat. Of course the real challenge in braaing chicken wings (beside them falling into the fire) is flare-ups and burning. To resolve this keep a medium heat. You don't want too high of a temperature. You will also need to turn the wings frequently to avoid burning. It will mean standing by the braai, but you can cook a lot of chicken wings in about 15 to 20 minutes.
Basting: Since you will need to pay some extra attention to you wings while they braai you can afford to use sauces or bastes that could normally cause burning. When it comes to chicken wings it's best to apply the sauce before or early in the cooking time. Marinades don't add a lot to wings. When braaing chicken wings you will want to turn the wings every 3 to 4 minutes. It is also a good idea to keep a portion of the grid clear in case of a flare-up that requires you evacuate your chicken wings to another location.
Finishing Up: A large batch of wings should be on the grid for about 15 to 20 minutes. As always with poultry overcook, never undercook. Test your chicken wings when they are getting close by removing one and cutting it open. There should be no pink inside and any juices should run clear. Wings are best served hot from the grid so plan everything ahead to get it done on time.
I'd suggest a nice dry white wine to compliment the sweetness of the wings. But you can not go wrong with the bitterness from a lovely cold beer!
I'd suggest a nice dry white wine to compliment the sweetness of the wings. But you can not go wrong with the bitterness from a lovely cold beer!
