Get ready to party! With Notting Hill Carnival this bank holiday we just can’t wait to get into the carnival spirit. Whether you’re heading over to dance with the other fiesta folk or looking to feed your own party of hungry revelers these Jerk Wings, from Chicken Wings, are the perfect way to heat up your party! And if chicken's not your thing, then we also have these indulgent Mozzarella Cheese Sticks to brighten up your weekend.
These caramelized jerk chicken wings are spicy, juicy and very, very moreish, and the Cajun Remoulade Dipping Sauce makes the perfect accompaniment.
1.8 kg/4 lbs. chicken wings, halved at the joints, tips removed
1⁄2 onion, chopped
35 g/1⁄2 cup spring onions/scallions, sliced
7 garlic cloves, finely chopped
4 habanero peppers, deseeded and chopped
3 tablespoons chopped fresh thyme leaves
2 teaspoons dried thyme
2 tablespoons kosher/ flaked salt
1 tablespoon freshly ground black pepper
1 tablespoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon chilli powder
1 teaspoon freshly grated nutmeg
4 tablespoons vegetable oil
5 tablespoons soy sauce
3 tablespoons brown sugar
120 ml/1⁄2 cup freshly squeezed lime juice
Cajun Remoulade Dipping Sauce:
500 g/2 cups mayonnaise
2 tablespoons Homemade Ketchup
2 tablespoons English mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon cayenne pepper
1 tablespoon freshly squeezed lemon juice
2 teaspoons prepared horseradish
3 garlic cloves, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika
Put the onion, spring onions/scallions, garlic, habanero peppers, fresh and dried thyme, kosher salt, black pepper, allspice, cinnamon, cumin, chilli powder, nutmeg, vegetable oil, soy sauce, brown sugar and lime juice in a blender and blend until the marinade is completely smooth.
Place the chicken in a large bowl, pour the marinade over and toss to coat completely.
Cover the bowl with clingfilm and marinate in the refrigerator overnight or for at least 8 hours.
Preheat the oven to 230ºC (450ºF) Gas 8. Line 2–3 baking sheets with foil and grease with
cooking spray or vegetable oil.
Place the chicken on the baking sheets and reserve the marinade left in the bowl. Bake in the preheated oven for 25 minutes.
Brush half the reserved marinade over the chicken and turn the wings over. Bake for a further 15 minutes.
Turn the chicken again and brush on the remaining marinade. Bake for a further 10–15 minutes until the chicken is tender and caramelized and the juices run clear when the thickest part is pierced to the bone. Rest the wings on the baking sheets for 5 minutes before transferring to a serving platter.
Cajun Remoulade Dipping Sauce
Combine all ingredients in a blender or food processor. Refrigerate before serving.
Deep Fried Mozzarella Sticks
Warm, crispy, gooey cheese sticks are a great companion to chicken wings. Serve these mozzarella sticks with an array of the dips or sauces in this book.
2 eggs, beaten
120 g/1 1/2 cups Italian-seasoned breadcrumbs or breadcrumbs with a tablespoon of Ranch
1/2 teaspoon garlic salt
80 g/ 2/3 cup plain/ all-purpose flour
40 g/1/3 cup cornflour/ cornstarch
450-g/1-lb. bag of mozzarella cheese sticks
vegetable oil, for frying
In a small bowl, mix the eggs with 60 ml/1⁄4 cup water.
In a separate, medium bowl, mix the breadcrumbs and garlic salt. In another medium bowl, mix the flour and cornflour/cornstarch.
Preheat the oil in a deep fryer set to 180ºC (350ºF).
One at a time, coat each mozzarella stick in flour, then egg and then breadcrumbs. Fry for about 30 seconds until golden brown. Drain on paper towels before serving.