Zest of 1 lemon
2 tsp sea salt flakes
½ tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
2 Tbsp Staffords Peri Peri Oil
1 kg chicken wings, split into drumettes and flats
2 cloves garlic, finely grated
1 Tbsp lemon juice
Pinch of salt
½ cup good quality French-style mayonnaise
3 spring onions, finely sliced, for serving
Lime wedges, for serving
To make the aioli:
Combine all ingredients in a small bowl.
Whisk together and set aside in the fridge until serving.
Mix marinade ingredients together in a large bowl.
Add the chicken wings and toss to combine and coat.
Allow to marinade for an hour, or up to 24 hours in the fridge.
Prepare braai on medium heat.
Braai wings, turning occasionally, until golden brown and crisp, about 15-20 minutes.
Serve wings scattered with spring onions and aioli for dipping.