Sticky chicken wings:
1 kg chicken wings (about 16 pieces), halved at the joint and wing tips removed
2 tbsp NOMU BBQ Rub
1 tbsp butter
1 clove garlic, peeled and finely grated
2cm piece ginger, peeled and finely grated
1/2 cup tomato sauce
1 1/2 tbsp apple cider vinegar
1 tbsp honey
2 tbsp dark brown sugar
1 tsp Worcestershire sauce or soy sauce
1/2 tsp NOMU Smoked Sweet Paprika
1/4 tsp NOMU Cayenne Pepper or NOMU Chilli Powder
MAYU ranch sauce:
1/2 cup NOMU MAYU
1/4 cup full cream buttermilk
2 tbsp finely chopped fresh flatleaf parsley (remove any tough stalks first)
1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh chives
1 tsp onion powder (optional)
Squeeze of lemon juice, to taste
NOMU Sea Salt and Black Pepper, to taste
To serve:
Potato chips or wedges
Preheat the oven to 200 °C. Line a large tray with foil, then nestle a wire rack on top and spray with non-stick spray.
Using a sharp pairing knife, cut off and discard the sharp wingtips from the chicken, then slice the wings in half at the joint. Place in a bowl, sprinkle over the BBQ Rub, and rub into the chicken until all the pieces are well coated.
Arrange the chicken pieces on the wire rack (make sure they’re not touching) and roast near the top of the oven for 30 minutes, turning halfway through cooking. Throw some potato wedges in the oven at this point too if you’re making.
Meanwhile, prepare the BBQ sauce. Melt the butter in a small saucepan, then add the garlic and ginger and saute for 1 minute until softened and fragrant. Add the remaining ingredients and simmer, stirring frequently, until the sugar is completely dissolved and the sauce is thickened.
Brush the chicken pieces all over with some BBQ sauce and place back in the oven for 10 minutes. Baste again, turning the pieces, then grill for 5-10 minutes until slightly charred and crisp.
For the MAYU ranch, whisk together all the ingredients and adjust the seasoning with salt, pepper and lemon juice.
Serve the sticky chicken wings with MAYU ranch sauce for dipping and potato chips/wedges on the side.
Tips: If you don’t have much time to make your own barbecue sauce from scratch, simply combine 1/2 cup smokey storebought BBQ sauce with 2 tbsp dark brown sugar and 1 tbsp honey. Simmer until the sugar is dissolved and the sauce is slightly thickened. Add some NOMU Smoked Paprika and Cayenne Pepper for extra oomph.
Sticky chicken wings:
1 kg chicken wings (about 16 pieces), halved at the joint and wing tips removed
2 tbsp NOMU BBQ Rub
1 tbsp butter
1 clove garlic, peeled and finely grated
2cm piece ginger, peeled and finely grated
1/2 cup tomato sauce
1 1/2 tbsp apple cider vinegar
1 tbsp honey
2 tbsp dark brown sugar
1 tsp Worcestershire sauce or soy sauce
1/2 tsp NOMU Smoked Sweet Paprika
1/4 tsp NOMU Cayenne Pepper or NOMU Chilli Powder
MAYU ranch sauce:
1/2 cup NOMU MAYU
1/4 cup full cream buttermilk
2 tbsp finely chopped fresh flatleaf parsley (remove any tough stalks first)
1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh chives
1 tsp onion powder (optional)
Squeeze of lemon juice, to taste
NOMU Sea Salt and Black Pepper, to taste
To serve:
Potato chips or wedges
Preheat the oven to 200 °C. Line a large tray with foil, then nestle a wire rack on top and spray with non-stick spray.
Using a sharp pairing knife, cut off and discard the sharp wingtips from the chicken, then slice the wings in half at the joint. Place in a bowl, sprinkle over the BBQ Rub, and rub into the chicken until all the pieces are well coated.
Arrange the chicken pieces on the wire rack (make sure they’re not touching) and roast near the top of the oven for 30 minutes, turning halfway through cooking. Throw some potato wedges in the oven at this point too if you’re making.
Meanwhile, prepare the BBQ sauce. Melt the butter in a small saucepan, then add the garlic and ginger and saute for 1 minute until softened and fragrant. Add the remaining ingredients and simmer, stirring frequently, until the sugar is completely dissolved and the sauce is thickened.
Brush the chicken pieces all over with some BBQ sauce and place back in the oven for 10 minutes. Baste again, turning the pieces, then grill for 5-10 minutes until slightly charred and crisp.
For the MAYU ranch, whisk together all the ingredients and adjust the seasoning with salt, pepper and lemon juice.
Serve the sticky chicken wings with MAYU ranch sauce for dipping and potato chips/wedges on the side.
Tips: If you don’t have much time to make your own barbecue sauce from scratch, simply combine 1/2 cup smokey storebought BBQ sauce with 2 tbsp dark brown sugar and 1 tbsp honey. Simmer until the sugar is dissolved and the sauce is slightly thickened. Add some NOMU Smoked Paprika and Cayenne Pepper for extra oomph.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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