Preheat oven to 180ºC; line a baking tray with foil, lightly oil surface and set aside.
Meanwhile, in a small saucepan, heat the tomato and BBQ sauce, Worcestershire sauce, the sugar, water, and seasonings.
Allow to boil for 3-5 minutes until slightly thickened and sugar has dissolved.
Arrange the chicken wings on the tray, using a tablespoon, spoon the sauce over the chicken wings.
Allow to cook for 5 minutes, remove the chicken wings and spoon sauce over the chicken wings and return to the oven.
Allow to cook for 20- 25minutes, repeating the basting process, scoop the remaining sauce in the tray over the chicken wings.
Once the wing is pierced with a knife and clear juices run out, remove from the oven, and serve garnished with spring onions, and a dollop of Crosse & Blackwell Kasi Magic Sweet & Creamy Mayonnaise.
Variations, Hints and Tips:
Use Coleman’s Spray & Cook to lightly grease lined baking tray.
Use All Gold Hot and Spicy Tomato Sauce for a spicy alternative.
Par-cook chicken in the oven with sticky glaze and heat up on braai for smoky flavour.
Cook in batches to ensure sauce can become sticky over the whole wing.
