Caribbean-style chicken wings – Saturday Kitchen RecipesSaturday Kitchen Recipes

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt
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

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 water in 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.