Spicey Chicken Wings by Bertus Basson

justin bonello_recipes_chicken_skewers

What’s not to love about spicy wings? It’s the perfect excuse to eat with your hands, lick your fingers, suck on some bones and have a bucket of beers chilling on ice on your table. This is guy food at its best! 

Luckily for you and me, Bertus Basson whipped up the perfect recipe for the ultimate spicy wings and now we all get to get our hands messy! Not only is the recipe available in my new book, Road Tripping but I thought I’d share it here with you first – so do yourself a favour, and give it a bash! 

You will need: 

  • At least 4 free-range chicken wings per friend…so go count them
  • About 4 chillies (or more), seeds removed and finely chopped
  • About 6 tablespoons of sugar
  • The juice of one lemon
  • 2 cups of tomato sauce
  • About a handful of fresh coriander, finely chopped
  • 3 garlic cloves, crushed
  • Salt and pepper to taste
  • Metal or bamboo skewers
  • Lime wedges for serving


First up, if you’re going to use bamboo skewers, submerge them in water and soak while you get on with the rest of the prep.

Combine all the sauce ingredients, pour over the chicken wings, cover and leave for about an hour.

When the coals are moderate (and the guys are starting to misbehave) get those babies onto skewers and start braaiing. If you want to you can skewer the chicken first and then pour the marinade over – up to you! (A lot of people stretch the wings out when skewering, which does help to crisp up the skin, but Bertus says it’s better to keep them in their natural shape to ensure that the chicken doesn’t dry out).

Keep turning and basting the wings until the skin is nice and crispy and the chicken is completely cooked – about 25 – 30 minutes.

Once braaied till your liking, crack open a cold one and get your hands messy!

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