Founded in 2005, the National Braai Day initiative inspired millions of South Africans. Jan has dedicated his life to bringing South Africans together around the fire!

Builders Tableview had the privilege of having Jan Braai show us the tips and tricks of the trade. He’s shared a great chicken wing recipe and technique to help you become the ultimate Braai Master!

WHAT YOU NEED:

Equipment:

1 real braai that can handle wood
Dry wood (and kindling)
First letter caplighters
Lighter or matches
2 tongs (1 for the coals and 1 for meat)
Braai cube or stand/tripod
Grid
Potjie

For the chicken wings:

16 chicken wings
1 bottle Jan Braai Ribs & Wings Basting Sauce
Jan Braai Salt

WHAT TO DO:

After lighting the fire, wait for the coals to get ready, which takes 45 minutes. Note that this is dependent upon the type of wood used and wind conditions.
n the meantime, add the chicken wings to your potjie along with one cup (250 ml) of Jan Braai Ribs & Wings Basting Sauce. Replace the potjie’s lid.
Place the potjie over the fire and cook the wings in the sauce for about 25 minutes. Remove the lid every five minutes and stir the wings. You can also cook the wings in the sauce in a regular pot on the stove.
Remove the potjie from the fire (or remove the pot from the stove). Use braai tongs to take out the chicken wings and pack them into a hinged grid that can close. Salt the wings generously (now cooked and basted).
Back to the fire! Braai the chicken wings until the sauce turns to a glaze (sauce is caramalised). Flip the grid and braai for a few minutes on the other side, to ensure that the wings are caramelised equally on all sides.
Remove from the braai and serve.