Preparation time
over 2 hours
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Shivi RamoutarFrom Saturday Kitchen
Ingredients
For the Caribbean chilli salt
- ½ tsp fennel seeds, toasted
- 2 tsp ground cumin
- 2 tsp garlic granules
- 1 tsp cayenne pepper
- 2 tsp flaky sea salt
For the chicken wings
- 2 tbsp vegetable oil
- ½ tbsp baking powder
- 500g/1lb 2oz chicken wings (big ones, if possible)
- 1 lime, juice only
For the pineapple rum glaze
- 1 large garlic clove, grated
- 100ml/3½fl oz pineapple juice
- 2 tbsp demerara or brown sugar
- 50ml/2fl oz white or cider vinegar
- ¼ –½ tsp hot sauce (ideally Scotch bonnet based)
- splash dark rum
For the rainbow slaw
- ¼ red cabbage, finely shredded or sliced
- 1 large carrot, peeled and ribboned
- ½ bunch coriander, leaves picked
- 100g/3½oz pineapple, cut into small chunks
- 1 lime, juice only
- 2 tbsp roasted peanuts, roughly chopped, plus extra to serve
For the chilli salt watermelon
- 200g/7oz watermelon, de-seeded and roughly chopped
- ¼ red onion, thinly sliced
- 1 tbsp roughly chopped coriander leaves
- ½ lime, juice only
- ½ tsp chilli flakes
To serve
- 2 tbsp micro coriander
- 2 tbsp red amaranth
Method
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To make the Caribbean chilli salt, toast the fennel seeds in a hot pan until fragrant, then mix all the ingredients together in a bowl.
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To make the hot wings, mix together the oil and baking powder in a large bowl with most of the chilli salt, reserving 1 heaped teaspoon for the watermelon. Add the wings, coating in the marinade. Leave to marinate for at least 2 hours, ideally overnight.
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Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment.
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Arrange the marinated wings in a single layer on the tray, skin-side down, and bake for 20 minutes. Remove from the oven, flip the wings over, and bake for another 20–25 minutes (depending on the size of the wings), until crispy.
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Meanwhile, make the pineapple rum glaze. Whisk together all the ingredients except the rum in a small saucepan. Bring to the boil and continue cooking, stirring often, until thickened and honey-like in consistency. Add a splash of rum to taste. Allow to cool a little, then season to taste.
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Brush the wings generously with the glaze, then return to the oven for another 5–10 minutes, until the wings are cooked through, bubbling and beginning to blacken.
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To make the slaw, mix together the cabbage, carrot, coriander and pineapple with the lime juice and some seasoning. Sprinkle over the roasted peanuts.
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To make the chilli salt watermelon, mix together all the ingredients with the remaining chilli salt, along with a pinch of seasoning.
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Arrange the wings in a serving dish and sprinkle over the extra chopped toasted peanuts. Serve alongside the rainbow slaw, the chilli salt watermelon and the two cresses.
