Caribbean-style chicken wings
A little bit of prep goes a long way for this recipe. A delicious and easy recipe to make with family and friends.
Ingredients
For the Caribbean-style chicken wings
- 50ml/2fl oz soy sauce
- 50ml/2fl oz runny honeyÌý
- 5 tbsp dark brown sugarÌý
- 4 tbsp tomato ketchupÌý
- 2 tsp cayenne pepperÌý
- 1 tsp ground cinnamonÌý
- 2 tsp ground allspiceÌý
- 2 tsp paprikaÌý
- 1 tsp ground black pepperÌý
- 5 garlic cloves, finely chopped
- 1 tsp ground gingerÌý
- 2 tsp dried thymeÌý
- 50ml/2fl oz white wine vinegarÌý
- 50ml/2fl oz orange juiceÌý
- 50ml/2fl oz lime juiceÌý
- ½ scotch bonnet chilli, chopped
- 1 onion, diced
- 12 chicken wings
For the pickle
- 100ml/3½fl oz white wine vinegarÌý
- 1 bay leaf
- 1 tsp coriander seedsÌý
- 1 tbsp saltÌý
- 2 tbsp caster sugarÌý
- 2 red chillies, chopped
- 2 green chillies, chopped
For the garnish
- 1 lime
- 4 spring onions, choppedÌý
- 1 tbsp picked fresh thyme leavesÌý
- 6 pickled red and green chillies, sliced (from above)
For the corn and spice dusting
- 1 tsp ground cuminÌý
- 1 tsp ground corianderÌý
- 1 tsp smoked paprikaÌý
- 2 tsp dried oreganoÌý
- 1 tsp garlic powderÌý
- 1 tsp soft brown sugarÌý
- 1 tsp saltÌý
- 1 tbsp chilli flakesÌý
- oil, for frying
- 2 corn on the cob, cut carefully into quarters lengthways
- 100g/3½oz white cheddar or feta cheese, crumbled
For the dip
- 4 tbsp soured creamÌý
- 3 tbsp mayonnaiseÌý
- 2 garlic cloves, finely chopped
- 3 spring onions, choppedÌý
Method
To make the Caribbean-style chicken wings, blend together all the ingredients (apart from the chicken wings) in a blender or food processor. Transfer the marinade into a bowl, add the chicken wings, cover and leave overnight in the fridge to marinate.
To make the pickle, add the pickle ingredients to 100ml/3½fl oz of waterÌýin a saucepan and bring to the boil. Add the sliced chillies and then remove from the heat and leave to cool.
To make the charred lime for the garnish, preheat the oven to 210C/200C Fan/Gas 7. Cut the lime into wedges and put on a baking tray cut side down. Roast until charred all over - about 15–20 minutes (but keep an eye on them).
Reduce the oven to 190C/170C Fan/Gas 5.
Transfer the wings onto a tray (retaining the marinade) and roast for 20 minutes.
Pour the marinade into a saucepan and boil until thickened and reduced to a glaze. After the 20 minutes cooking time, brush the wings with the glaze and then return them to the oven to cook for a further 10 minutes, or until the chicken is cooked through and is golden-brown.
For the corn and spice dusting, put the cumin, coriander, paprika, oregano, garlic powder, soft brown sugar, salt and chilli flakes in a frying pan and dry fry until aromatic. Remove from the heat.
Heat a dash of oil in a pan and add the corn ribs. Shallow fry for 6–8 minutes, or until soft. Remove from the heat and place on a plate lined with kitchen paper. Dust with the spice mixture and sprinkle over a the white cheddar or feta cheese.
To make the dip, mix all the ingredients together.
Serve the chicken wings with the corn and dip. Garnish with the charred lime, spring onions, thyme and the pickled chillies.
