Smokey BBQ Chicken Wings With A Jalapeno Ranch Dipping Sauce

Prep time
45min
Cook time
15min
Serves
4

 Jazz up your braai repertoire with sweet and sticky wings and a zingy dipping sauce.

Ingredients:

Chicken Wings:
  • ¼ cup (60ml) BBQ sauce
  • ¼ cup (60ml) tomato sauce
  • 3 Tbsp (45ml) Tobasco Green Jalapeno Pepper Sauce (or any other jalapeno hot sauce)
  • 2 tsp (10ml) smoked paprika
  • 1 tsp (5ml) onion powder
  • 1 tsp (5ml) mustard powder
  • 1 x County Fair Star Pack
Jalapeno Ranch:
  • ¼ cup (60ml) pickled jalapeno slices, roughly chopped
  • ¼ cup (60ml) mayonnaise
  • ⅓ cup (80ml) sour cream
  • Juice and zest of 1 lime
  • ½ tsp (2.5ml) onion powder
  • ½ tsp (2.5ml) garlic powder 
  • Pinch of salt and ground black pepper 
Charred Corn:
  • 4 corn on the cob
  • 50g butter
  • 1 tsp (5ml) smoked paprika

Method:

  1. Prepare the chicken wings: Whisk together the BBQ sauce, tomato sauce, jalapeno sauce, smoked paprika, onion powder and mustard powder. Reserve ¼ of the sauce to the side for cooking. Toss the wings in the remaining marinade.
  2. Prepare the Jalapeno ranch: Put all the ingredients into a blender. Blend until smooth. Adjust seasoning to taste with salt and pepper.
  3. Charred Corn: Clean the husk off the corn. Melt the butter and whisk in the smoked paprika. Brush the butter all of the corn.
  4. Heat your braai to a medium temperature.
  5. Grease the braai grid and place the wings on, over a medium-low section.
  6. Cook for about 15 minutes, turning often, until crisp and cooked through. 5 minutes before they finishing cooking, brush over the reserved BBQ sauce.
  7. While the wings are cooking, place the corn over a hotter part of the braai. Cook, turning often, until golden with a slight char.
  8. Serve the wings on a platter with the charred corn. Serve the jalapeno ranch dip in a bowl on the side