Chicken Winglets are always a winner, especially this recipe where they are served warm, deeply coloured with a bit of a chilli bite
16 chicken wings, each separated at the elbow joint
1 T (15 ml) Ina Paarman’s Chicken Spice
2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce or Marinade
Adjust the oven rack to the middle position and preheat the oven to 190°C.
In a plastic bag toss the winglets with a mixture of Chicken Spice and Chilli & Garlic Seasoning.
Refrigerate overnight. Next day, add Peri-Peri Sauce to the bag and toss to coat the wings really well.
Arrange winglets in a single layer in a black oven pan.
Pour the source, remaining in the bag, over the chicken. Bake open for 30 minutes.
Turn winglets over and continue baking open for a final 20 minutes, until sticky and well browned.
Serve warm on kebab sticks. Supply paper napkins to wipe sticky fingers.
By: Ina Paarman