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Rooibos & Tortoise Berry Glazed Chicken Wings

Homegown Tastes South Africa S2 Episode 1 light lunch recipe: Rooibos & Tortoise Berry Glazed Chicken Wings

Serves 2

Rooibos & Tortoise Berry Glazed Chicken Wings


For the wings:

  • 550g chicken wings, divided into winglets
  • 2 tablespoons Olive Oil
  • 2 tablespoons chicken spice
  • Salt & Pepper to season

For the glaze:

  • 4 tablespoons Rooibos & Tortoise Berry Jam
  • 2 tablespoons Soy Sauce

For presentation:

  • Rooibos leaves, to smoke
  • Micro herbs, to serve



  1. Preheat oven to 200°C. Place the winglets in a bowl, with the chicken spice & olive oil, coat generously. Season with salt and pepper. Place onto a prepared oven tray and place into the oven until golden and crispy.
  2. Remove from the oven and charr using a blowtorch or over open flame.
  3. To prepare the glaze, place the jam into a pot with the soy sauce and heat up, toss the charred winglets into the glaze until coated well.
  4. To serve, place onto a board with some microherbs, in a small bowl add rooibos leaves and ignite to create smoke, cover the dish with a clear cloche and present to guest. Open up the cloche to release the rooibos smoked wings & enjoy.



Chicken Wings:

  • Winglets are created by separating the chicken wing, the wing can be separated into 3 parts, the wing tip using isn’t used but can be saved and used for chicken stocks in future. When flipping the wing over you will easily see the joints, using a very sharp knife divide the wing, leaving you with a drumette and wingette which is used in this recipe.

The glaze:

  • If this specific jam cannot be sourced, alternatives can be using honey, apricot jam & soy sauce to create a similar flavour profile.