One of my all time babalaas foods. When I’m busy trying not to be a chef this is the kind of thing that makes my heart smile. Add a beer or two, some sport on the TV and I’m in paradise.
Don’t be shocked at the amount of ingredients, make a large batch of the sauce and keep it in your fridge to use for pork and chicken. This recipe makes quite a lot of chicken wings, its for hosting nights and gatherings but you can always reduce the quantities if you’re making it for yourself or two people.
- 1/2 cup apple cider vinegar
- 1/2 cup Oyster sauce
- 1 cup Tomato Sauce
- 1/2 cup water
- 1/4 cup finely chopped onion
- 2 tablespoons chopped garlic
- 4 jalapeno chillies, chopped fine
- 2 tablespoons olive oil
- 2 tablespoons nutmeg
- 2 tablespoons ground coriander
- 2 tablespoons English mustard
- 4 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2kg chicken wings
- In a pan saute the onions in the oil until slightly browned.
- Add the garlic and saute for a few more seconds before adding the rest of the liquid ingredients (except the vinegar and Worcestershire sauce). Simmer the sauce until reduced to a thickness that coats the back of a spoon without dripping off.
- Add the sugar and the rest of the spices and dry ingredients.
- Lastly add the vinegar and Worcestershire sauce and set the sauce aside to cool totally.
- Once cooled, marinate your chicken wings in the sauce for an hour (or preferably overnight) before grilling them in the oven at 220 degrees Celsius for 15 minutes.
- (Optional) Serve on a bed of endive leaves and variety of multi-coloured lettuce and herbs. Drizzle with balsamic and olive oil. Serve hot.