Ingredients
10-12 chicken wings
2 garlic cloves garlic, finely minced
1 thumb fresh ginger, finely grated
2 tablespoons cumin seeds
1 tablespoon coriander seeds
5 tablespoons apricot jam
½ teaspoon turmeric
4-6 rooibos teabags
Salt and pepper to taste
Method
Season the chicken wings with salt and pepper. Place a rack inside a baking tray, tear open the rooibos tea bags and scatter leaves onto the bottom of the tray. Place the chicken wings on the rack, cover with foil and place the tray on your stove top over a medium heat. The teabags will heat up and start to smoke the chicken but not cook it as this is only to flavour the wings. Smoke the chicken for 7-10 minutes depending on how smoky you want it then remove from the stove top. In a frying pan over medium heat, add oil then add the chicken wings, skin side down and cook until golden brown. Turn the wings over and repeat. While the chicken is cooking, make the sauce. First, lightly toast the cumin and coriander seeds and then grind them together in a pestle and mortar. In a bowl, add the finely grated ginger along with the minced garlic, apricot jam, and turmeric. Add the crushed seeds and mix until all the ingredients are well combined. Spoon half the mixture over the chicken wings while they are still cooking in the frying pan. Gently heat the remaining half of the sauce and when the chicken is ready, remove from the pan place in a serving bowl and pour over the remainder of the warm sauce
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