Rooibos & Tortoise Berry Glazed Chicken Wings
Homegown Tastes South Africa S2 Episode 1 light lunch recipe: Rooibos & Tortoise Berry Glazed Chicken Wings
Rooibos & Tortoise Berry Glazed Chicken Wings
INGREDIENTS
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
METHOD
- 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.
- Remove from the oven and charr using a blowtorch or over open flame.
- 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.
- 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.
RECIPE NOTES
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.
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