• 1 kg chicken wings
  • ½ packet Serengeti Seasoning
  • ½ packet Marrakesh Seasoning
  • 1 cup flour
  • Salt & Pepper to taste
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 2 tsp sesame oil
  • ¼ cup soy sauce light
  • ¼ cup Smokey BBQ sauce
  • 2 tbsp rice wine vinegar


Preheat oven to 200C/180C Fan/Gas 4.

Line a baking sheet with aluminum foil or silpat.

Combine the flour & seasonings in a large ziplock bag mix well to combine, add the wings and shake well until evenly coated.

Salt and pepper the wings and then place them on the baking sheet.

Bake them for 45 min to an hour depending on how crispy you want them.

To make the coating sauce, mix all remaining ingredients, and whisk everything together.

Place the hot wings into a large bowl and pour the sauce over the wings and toss to coat evenly.

Garnish with spring onion and sesame seeds



serengeti Marrakesh

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