Chilli chicken hot wings

These are quick cooking – perfect for grilling over high heat, which ensures the crispiest skin. Braai these first while waiting for the heat of coals to die down to cook the larger cuts of chicken.

Less than 45 minutes

Serves 8 


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  • 16-20 chicken wings
  • Salt and milled pepper
  • Fresh coriander, for serving


Chilli wet rub:

  • 1 tsp (5ml) garlic powder
  • 2 red chillies, deseeded and chopped
  • Juice (60ml) of 1 lemon
  • 3 Tbsp (45ml) olive oil
  • 2 Tbsp (30ml) smoked paprika
  • 2 tsp (10ml) ground chipotle chilli or cayenne pepper
  • 10 sprigs fresh thyme, leaves picked


Chilli-mayo dip:

  • ¼ cup (60ml) creamy mayonnaise
  • ¼ cup (60ml) sour cream
  • 3 Tbsp (45ml) sriracha or chilli sauce
  • 1 tsp (5ml) ground chipotle chilli or cayenne pepper
  • Lime or lemon juice, to taste



  1. Cut chicken wings into smaller portions, buffalo-wing style. Season well.
  2. Combine chilli rub ingredients.
  3. Cover chicken wings with rub, using your fingers to spread mixture evenly.
  4. Set aside at room temperature for 20-30 minutes for flavours to infuse.
  5. Braai wings over hot coals for 12-15 minutes, turning regularly.
  6. Combine chilli-mayo dip ingredients.
  7. Serve chicken wings with dip and coriander, pairing with beer and corn chips if you like.



To cut chicken wings into buffalo wings, use kitchen scissors or a sharp knife to cut off the wing tips (the pointy end) – you can use these for stock. Separate the two remaining wing sections at the joint connecting them.


Browse more chicken recipes here


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