Summer is here and so is Braai Day. Add zest to your braai with these delicious recipes.

Maker’s Mark Bourbon Chicken Wings

Braai Day, more formally known as Heritage Day, is all about celebrating our country with comforting South African cuisine. Here area few sticky and spicy recipes to try … beginning with Maker’s Mark Bourbon Chicken Wings – with not one, but three different sauces.

INGREDIENTS
30 high-quality chicken wings, 2 shots Maker’s Mark® Bourbon, 2 tbsp. kosher salt, 2 tbsp. dark brown sugar
2 tbsp. Tabasco® hot sauce, 2 garlic cloves, crushed
METHOD
Combine all ingredients in a large container and mix well. Let sit covered in the fridge for at least 30 minutes or up to 3 hours for best results. Preheat oven to 425 degrees and line a baking sheet with foil or parchment paper. Spray with nonstick spray to make cleanup even easier. Place chicken wings on tray barely touching and not stacked. If they are piled on each other, it will cause the wings to steam, not caramelize. Bake for 20–25 minutes or until cooked through.As soon as you remove wings from the oven, toss with one of the wing sauces below or your homemade Maker’s Mark BBQ sauce. To create a glaze, put sauced wings back in the oven to finish for 3–5 minutes and serve.
BOURBON SWEET CHILI SAUCE
2 shots Makers Mark® Bourbon, 1 cup prepared sweet chili sauce, 1 tbsp. Sriracha chili sauce
KY WHITE SAUCE
2 shots Maker’s Mark® Bourbon, 3/4 cup mayonnaise, 2 tbsp. cracked black pepper, 1 tbsp. apple cider vinegar, Salt to taste

Maker’s Mark BBQ Sauce

INGREDIENTS
Your favorite prepared BBQ sauce
Maker’s Mark Bourbon
Suggested additions
Yellow mustard, Apple cider vinegar, Red chili flakes, Caramelized onions, Roasted garlic, Brown sugar, Crispy cooked bacon
METHOD
Add 1 cup of your favourite readymade BBQ sauce to a bowl. Since you will be adding to the sauce, use about half as much as you think you will need. Add 2 shots of Maker’s Mark Bourbon and whisk it well. Add ingredients of your choosing until you have something you like. Store covered in the fridge for up to one week.
Chef Newman’s Go-to ingredients are:
1/4 cup apple cider vinegar, 2 big pinches red chili flake, 1/3 cup yellow mustard

Vegetables skewers

The best vegetables to put on skewers are ones that cook quickly and at a similar speed.
INGREDIENTS
Zucchini, mushrooms, pineapple, cherry tomatoes, bell peppers and tofu. The tofu had to be baked beforehand so that it just crisps up perfectly with the other veggies on the skewer instead of cooking from scratch.
Bake the tofu. The first time I made these I just skewered the tofu directly on with the veggies, without baking it first. The tofu came out pretty much the same as it went in, which wasn’t all that great. So the next time I made it I cut the tofu into cubes and baked it for 15 minutes. And that was perfect!
The veg is very easy to prepare, just cut them into pieces and toss them together in a bowl with toasted sesame oil, salt and black pepper.
When the tofu is baked, you just brush that with some sesame oil as well to keep things even and then thread the veg and tofu onto the skewers.
Braai the skewers, turning regularly until cooked and the veggies are just browning around the edges (about 10-15 minutes).
The Satay sauce
The satay sauce is a delicious blend of peanut butter, soy sauce, maple syrup, chili spice and garlic powder with a little hot water added to bring it to the perfect consistency for dipping.