Preparation time
overnight
Cooking time
30 mins to 1 hour
Serves
Serves 4

From Saturday Kitchen
Ingredients
For the Caribbean-style chicken wings
- 50ml/2fl oz soy sauce
- 50ml/2fl oz runny honey
- 5 tbsp dark brown sugar
- 4 tbsp tomato ketchup
- 2 tsp cayenne pepper
- 1 tsp ground cinnamon
- 2 tsp ground allspice
- 2 tsp paprika
- 1 tsp ground black pepper
- 5 garlic cloves, finely chopped
- 1 tsp ground ginger
- 2 tsp dried thyme
- 50ml/2fl oz white wine vinegar
- 50ml/2fl oz orange juice
- 50ml/2fl oz lime juice
- ½ scotch bonnet chilli, chopped
- 1 onion, diced
- 12 chicken wings
For the pickle
- 100ml/3½fl oz white wine vinegar
- 1 bay leaf
- 1 tsp coriander seeds
- 1 tbsp salt
- 2 tbsp caster sugar
- 2 red chillies, chopped
- 2 green chillies, chopped
For the garnish
- 1 lime
- 4 spring onions, chopped
- 1 tbsp picked fresh thyme leaves
- 6 pickled red and green chillies, sliced (from above)
For the corn and spice dusting
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp soft brown sugar
- 1 tsp salt
- 1 tbsp chilli flakes
- oil, for frying
- 2 corn on the cob, cut carefully into quarters lengthways
- 100g/3.5oz white cheddar or feta cheese, crumbled
For the dip
- 4 tbsp soured cream
- 3 tbsp mayonnaise
- 2 garlic cloves, finely chopped
- 3 spring onions, chopped
Method
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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.
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To make the pickle, add the pickle ingredients to 100ml/3½fl oz of water in a saucepan and bring to the boil. Add the sliced chillies and then remove from the heat and leave to cool.
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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).
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Reduce the oven to 190C/170C Fan/Gas 5.
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Transfer the wings onto a tray (retaining the marinade) and roast for 20 minutes.
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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.
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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.
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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.
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To make the dip, mix all the ingredients together.
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Serve the chicken wings with the corn and dip. Garnish with the charred lime, spring onions, thyme and the pickled chillies.