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We love serving this dish as a main course, but sometimes, as a pre-braai starter-nibble, we serve wings only. We nip off and discard the tips, seperate the two reamining parts of the wings at the joints and proceed according to the recipe below.

Some wise words: the marinade contains sugar which is a notorious appeal-spoiler as sugars burn quickly. Although the chicken may not be burnt, it may look like it does, so ensure that the chicken is fully cooked beforehand and then simply finish it over the coals with a flourish for that crispy, smoky flavour. Also read the chef’s hint!

Lemon & Rosemary Chicken Wings 'n Legs


  • 30 - 45 ml rosemary, finely chopped
  • 2.5 - 10 ml red chili flakes or cayenne pepper (optional or to taste)
  • 15 - 30 ml barbecue spice (or steak and chops spice)
  • small pinch ground cloves
  • 65 - 90 ml lemon juice (or to taste)
  • 45 - 65 ml smooth apricot jam (or to taste)
  • 125 ml prepared chicken stock, warm
  • 125 ml olive oil
  • 12 16 chicken wings, points nipped off then cut in two pieces
  • 6 8 chicken drumsticks
  • salt and freshly-milled black pepper
  • lemon wedges
  • sprigs of rosemary

Chef's hint:

This is subjective cooking at its very best! You are the boss in your own kitchen and you choose how tart or sweet or spicy or salty or tangy you want your marinade to be. You can add less or more lemon juice or apricot jam. You can add chopped green chilies and substitute the rosemary with coriander roots and leaves. And of course you can add as many minced garlic cloves as your heart desires! Our best culinary advice is to trust your taste buds and to serve your food with love and grace.


Mix together the chopped rosemary, chili flakes or cayenne pepper, barbecue spice, cloves, lemon juice, apricot jam and chicken stock. Now whisk in the olive oil.

Place the chicken pieces in a microwave-safe plastic dish, pour the marinade over, cover and marinate for an hour or two at room temperature or overnight in the fridge.

Cook the chicken (covered) in the marinade in the microwave or in a saucepan with a lid on the stove top until cooked through - about 15 minutes on high in the microwave and 25 minutes on medium on the stove top. Allow to cool in the marinade.

To complete, strain the marinade off and place in a small saucepan. Bring ot the boil and cook rapidly until it has reduced well and thickened to a sticky delight.

Now, braai the pieces over low coals, turning often until the skins are crisp and golden. Baste often with the thickened marinade sauce and season to taste towards the end of the grilling time.

Serve with lemon wedges, rosemary sprigs and many damp lappies (small cloths) to wipe the cheeks and fingers!

Serves 4 8 depending on the course and of course, the rest of the menu!