As the mid-year holidays roll around, enjoy the outdoors by camping and picnicking, barbecuing , and watching the sun set. For grilled food, the magic is in the marinade. Add to the fragrance, use BBQ sauce instead of cooking oil.

Prep: 15 mins + overnight marinating

Cook: 30 minutes

Serves: 4

8 chicken wings

60 ml light soy sauce

60 g honey

70 g tomato ketchup

2 cloves garlic, crushed

25 g ginger, grated

1 tbsp lime juice

2 tbsps Hoisin sauce

1/2 tsp chilli powder or black pepper powder

2 tbsps BBQ sauce, melted

METHOD

Pat dry with paper towels rinsed chicken wings and set aside.

In a non-metallic bowl large enough to hold chicken wings in a single layer, mix together all the ingredients except BBQ sauces.

Add chicken wings to marinade and turn wings to coat thoroughly.

Cover with aluminium foil or plastic wrap and marinate overnight in the refrigerator.

Remove wings from marinade and reserve marinade for basting.

Grilled chicken wings on a rack about 10 cm above medium hot coals for 35 minutes.

Turn wings often and brush with remaining marinade and

BBQ sauces until wings are browned

Alternatively, bake chicken wings in an oven at 180°C for 30 minutes.