Fire-grilled chicken wings are always a winner! Start by letting them soak in mango achar for a good few hours so they pick up that punchy, spicy flavour right through. Then they hit the grill, where the heat adds smoke and char. Recipe compliments of Juicy Delicious.

Ingredients

• 1 kg chicken wings
• 1 cup mango achar, use hot achar if you prefer extra heat
• 1 cup mayonnaise
• 50 ml sriracha sauce

For the salsa

• 3 ripe peaches
• 1 ripe avocado
• 1 red onion
• 20 g fresh basil
• 20 g fresh mint
• Salt and black pepper

Method

1. Place the chicken wings in a sealed container and coat well with the mango achar. Marinate for at least 6 hours, preferably overnight.
2. Prepare a medium to hot fire. Braai the wings until nicely browned with good grill marks and light charring.
3. While the wings cook, mix the reserved achar, mayonnaise and sriracha in a potjie pot.
4. Once the wings are browned, transfer them to the potjie pot and coat in the sauce.
5. Keep the coals low and cook gently for 20 to 30 minutes, or until the wings are tender and close to falling off the bone.
6. For the salsa, dice the peaches and avocado into roughly 1 cm cubes.
7. Finely dice the red onion and chop the basil and mint.
8. Season with salt and black pepper and mix gently to combine.
9. To serve, spoon 4 to 5 tablespoons of salsa onto each plate and top with 4 to 5 wings.