You will need:
- 16 chicken wings, each separated at the elbow joint.
- 1 T (15 ml) Ina Paarman’s Chicken Spice.
- 2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning.
- 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce or Marinade.
Adjust the oven rack to the middle position and preheat the oven to 190°C. In a plastic bag toss the winglets with a mixture of Chicken Spice and Chilli & Garlic Seasoning. Refrigerate overnight. Next day, add Peri-Peri Sauce to the bag and toss to coat the wings really well. Arrange winglets in a single layer in a black oven pan. Pour the source, remaining in the bag, over the chicken. Bake open for 30 minutes. Turn winglets over and continue baking open for a final 20 minutes, until sticky and well browned. Serve warm on kebab sticks. Supply paper napkins to wipe sticky fingers.