For the Chicken Wings
- 1.5 kg chicken wings trimmed
- 2 tbsp baking powder
- 3 tbsp Robertsons Spicy Shisanyama
- 30 ml olive oil
- 5 cm piece fresh ginger root chopped
- 15 ml sweet chilli sauce
- 30 ml honey
- 1/4 cup brown sugar
- 60 ml soy sauce
For the Dipping Sauce
- 1 cup sour cream
- 10 ml lime juice
- 1 green jalapeno chopped
- handful fresh coriander chopped
- salt and pepper to season
Serving Size 4
Amount per serving
Preheat the oven to 200 degrees Celsius. Place a rack over a large roasting pan.
Combine the chicken wings, baking powder and 2 tbsp Robertsons Spicy Shisanyama in a large bowl and toss until well coated.
Place the chicken wings on the rack and drizzle with olive oil. Roast for 45 minutes or until golden brown and crisp.
In the meantime; combine the ginger, sweet chilli sauce, honey, brown sugar, soya sauce and remaining Robertsons Rub in a saucepan over medium heat. Bring to the boil. Remove from the heat.
Place the chicken wings in a large bowl. Toss the sticky sauce through the wings until well combined.
For the dressing
Combine the sour cream, lime juice, jalapeno and coriander in a food processor. Process until smooth. Season with salt and black pepper. Set aside.
Serve the chicken wings with the dipping sauce.