Pineapple rum glazed hot wings, rainbow slaw and chilli salt watermelon

111 Matt Tebbutt recipe template

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Shivi Ramoutar
From 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
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