Ingredients

The following ingredients have 4 Servings
  • 5 red chillies (seeds removed and roughly chopped)
  • 1/2 red onion (peeled and roughly chopped)
  • 3 cloves garlic (peeled and roughly chopped)
  • 1 lemon (flesh segments only)
  • 50 g reduced-sugar tomato ketchup
  • 1 TB red wine vinegar
  • 2 tsp ground paprika
  • 2 TB olive oil
  • 30 g reduced-sugar tomato ketchup (additional)
  • salt and freshly ground black pepper
  • 1 kg chicken wings
  • sea salt flakes
  • chopped parsley (to garnish)

Instruction

  • Have all your ingredients prepped and ready. Remove the seeds from the chillies and roughly chop them*, along with the red onion and garlic. For the lemon, cut off the top and bottom of the lemon so that it stands firmly on the chopped board. Use a sharp paring knife to cut off the peel (and white pith) by slicing down around the lemon. Simply cut out the segments between the membranes and discard all pith and pips. If you have any trouble, a quick YouTube search "how to cut citrus segments" will help.*My weight yield after trimming my 5 chillies was 50g (1.8oz).
  • Place the chili, red onion, garlic and lemon segments into a mini food processor / food chopper and blitz well, stopping to scrape down the sides of the bowl. Add the (first reference to) ketchup, red wine vinegar and ground paprika and continue to blitz until you have a smooth puree.
  • Transfer the mixture to a small pan and cook over moderately low heat for 5 minutes to gently cook the ingredients out. Remove and set aside to cool for 10 minutes.
  • Once cooled, add in the olive oil and (second reference to) ketchup and mix well. Season the mixture with salt and freshly ground black pepper. Spoon 4-5 tablespoons of the marinade into a separate little bowl and set aside. (We will need it when we finish cooking the chicken and it can't come into contact with raw chicken.) Pour the remaining marinade over the chicken wings and combine well until the chicken is evenly coated.
  • Cover the coated chicken and the small bowl of marinade and set aside in the fridge for at least an hour, but the longer the better.
  • In the meantime, prepare your BBQ. Put your feet up and enjoy that G-and-sugar-free-T...
  • Once your BBQ is ready, cook the chicken on the highest grill (to avoid it burning without sufficiently cooking the inside). It can take anything between 20-30 minutes to cook the chicken wings through on a hot BBQ, but I am sure you are all experienced to know this. Besides, Funnyman is the one who takes care of things on the braai!
  • About 3-4 minutes before removing the chicken from the grill, use a silicon pastry brush to base over the reserved marinade you set aside earlier. This will add a fresh and spicy element that may have been lost in the BBQ process.
  • Serve seasoned with sea salt flakes and freshly ground black pepper. Scatter over chopped parsley for extra fresh flavour... (and it's nice to care about presentation).