• 20 chicken wings (about 800g – 1kg)
  • 250ml (1 C) St Louis barbeque sauce
  • 125ml  honey
  • 125ml Rhodes Quality Tomato Puree
  • 2.5 – 5 ml cayenne pepper
  • salt to taste


  1. Trim each chicken wing; firstly discard the tip and then cut the wing through the joint to make 2 pieces.
  2. Place the pieces into a large bowl.
  3. Whisk the barbeque sauce, the honey and the Rhodes Tomato Puree together.
  4. Season to taste with the salt and the cayenne pepper.
  5. Pour the marinade over the chicken wings and toss to coat.
  6. Cover with plastic wrap and refrigerate overnight.
  7. Remove the chicken wings from the marinade and place on a baking tray lined with baking paper.
  8. Bake in an oven preheated to 190°C and bake for 20 minutes, turning once, or until the chicken wings are baked through.
  9. Heat the remaining marinade in a small saucepan and simmer until thickened.
  10. Remove the chicken wings from the oven and baste with marinade.
  11. Bake for a further 5 minutes or until crisp.
  12. Serve hot, sprinkled with spring onions.
  13. Enjoy!