Smokey Fajita Wings

Smokey Fajita Wings

servings: 4-6

cooking time: 30-35 min



1kg chicken wings with skin

3 Tablespoons Fajita Seasoning

1/2 cup lemon or lime juice

Freshly ground Salt and Pepper TT

3 tablespoons olive oil, more as needed

1 Teaspoon brown sugar

125 g or 1.5 cups yogurt

1-2 pieces of small coal

1/2 cup wood chips

Sour cream Lite

125 g yogurt

1.5 Tbsp Mayonnaise

2 Tbsp Cream

1 clove Minced Garlic

2 Tbsp Lemon Juice

Salt and Pepper TT


Add all of the ingredients for the marinade into a bowl, except the olive oil. Whisk to mix them together, and slowly stream in the olive oil to create an emulsion. It should be a thick brown sauce, but thin enough to be able to spread over the wings. Add more oil if needed. Place the wings in a resealable plastic bag and pour the marinade in. Mix the wings thoroughly to ensure they are coated and place them in the fridge for at least 2 hours, or up to 12 hours. Bring the wings to room temperature before cooking. Heat a griddle pan, on medium-high heat. Lightly oil the surface, and cook the wings until tender. Place the wings in a pot and secure with a lid. For the Smokey effect, heat a small piece of coal on the flame, once it turns amber, place a double-layered foil bowl along with the wood chips inside the pot. Add a few drops of ghee to create smoke and clamp on the lid. Let the smoke build for a few minutes minutes. Leave for 10 minutes. Serve with dip.


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