This is a recipe I devised for my brother in law who is a chicken fanatic and it more than got his seal of approval. I’ll be sharing his amazing jerk chicken recipe with you soon.
These aren’t too hot and have just the right amount of spice. Serve with lots of lemons and limes chopped into wedges to squeeze over the crispy skin, and the one thing I stipulate about these is that they must be crispy. If you can marinate these overnight even better. I think you are going to love them.
If you prefer you can put these on the bbq but I would make double the marinade, coat with half and keep back the other half to baste with while sizzling away.
Serves approx 4 -6
2 kgs of chicken wings
Juice of 1/2 a lemon
Juice of 1/2 a lime
2 tablespoons sesame seeds
3 tablespoons honey
1 tablespoon mild tandoori curry powder
1 teaspoon turmeric
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon garam masala
3 cloves garlic – minced
thumb sized piece of ginger – grated
1 lemon to serve – cut into wedges
1 lime to serve – cut into wedges
Pre heat oven to 220C / 200C fan when you cook them.
Place all your spices and grated ginger into a large mixing bowl along with the honey and sesame seeds.
Dunk all of your wings into the bowl making sure they all get covered in the sticky marinade, like they are wearing a sticky little sesame jacket.
Now squeeze over the lemon and lime juice and make sure all the wings have a good covering.
Leave for at least two hours to soak up all the flavour or cover and leave in the fridge over night if time is permitting. I put the lemon and lime halves in too.
When you cook them put in the oven at 220C / 200C fan for 20 minutes. Remove from oven and baste over the juice of the marinade and return to the oven on 200C / 180C fan for another 25 minutes. I open the oven about 10 minutes before the end of cooking time and baste again.
Serve with wedges of lemon and lime to squeeze over.
Tip: These are great on a buffet table with lots of fresh salads and breads.