Sticky chicken wings served with potato wedges dipped in special sauce.


Sticky Chicken Wings

  • 6 chicken wings
  • 1 cube chicken stock
  • 250 ml water
  •  ½ cup white sugar
  • 125ml Stella Artois beer
  • 15 ml dried chillies
  • 10 ml paprika
  • 4 cloves garlic, minced
  • 10 ml chicken spice
  • Salt and pepper

In a saucepan, boil the chicken wings together with the chicken stock. Put aside.
In a separate saucepan, mix sugar, Stella Artois beer, chilies, paprika, garlic, and chicken spice. Cook on medium heat until the marinade is reduced and thickens. Once the marinade is thickened, add the cooked chicken wings and let them simmer together for about 5 minutes. Add salt and pepper.

Potato Wedges

  • 4-6 medium potatoes
  • 3 cloves garlic, minced
  • 30ml dried herbs or fresh
  • 45ml olive oil
  • 15ml vegetable seasoning
  • Preheat oven to 180 degrees.

Rinse and cut potatoes into wedges. Pat potatoes dry. Combine garlic, herbs, olive oil, and vegetable seasoning. Marinate the potatoes. Line potatoes in a baking tray and place in the oven until potatoes are golden brown.