Finger-licking spiced wings, the jerk’d up way, this is an on-the-go carnival favourite, especially with a couple of cans of Red Stripe. This method is based on baking the wings in the oven but if there’s Caribbean weather, throw them on the BBQ grill.
1kg chicken wings
Jerk BBQ Sauce, to serve
FOR THE JERK MARINADE
1 tbsp apple cider vinegar
1 tbsp browning or dark
2 tbsp lime juice
2 tbsp sugar
1 tbsp pimento berries (allspice)
1 tsp freshly ground black pepper
1 tsp ground cinnamon or freshly grated nutmeg
2 tsp fresh thyme leaves
2 spring onions, sliced
2 tbsp chopped fresh ginger
1 medium onion, chopped
6 garlic cloves, peeled
2 scotch bonnet peppers, deseeded
1 tsp salt
1. Dash the jerk marinade ingredients into a blender or food processor and blitz to a thick paste.
2. Put the chicken wings into a large bowl and add the jerk marinade, turning the wings in the marinade (your hands are best for this) to coat well. If you have time, cover and marinate in the fridge overnight.
3. When ready to cook, preheat the oven to 220C/ 200C fan/gas 7. Spread the chicken wings out on a foil-lined baking tray and bake for 45-50 minutes or until cooked, turning the wings halfway through.
4. Remove and glaze the wings with some jerk BBQ sauce before serving.
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