Jamaican chicken wings

SERVES 8-10 // PREP TIME 25 MINS // COOK 20 MINS (PLUS BRINING, COOLING, PREPARING EMBERS) “Use the versatile spice mix here for more than just chicken,” says Dave Pynt.

“It goes great with pork and rabbit, and can also be used to season vegetables. You can also use it almost like ras el hanout and serve it with olive oil as a dipping sauce for bread.” 50 gm sea salt

1.4 kg chicken wings, jointed, wing tips reserved for another use

Lime cheeks to serve

LIME CREMA

2 small eggs

2 tsp Dijon mustard

1 tbsp lemon juice

1 garlic clove

125 ml (½ cup) vegetable oil 125 ml (½ cup) olive oil

150 gm yoghurt, or to taste Finely grated rind and juice of 1 lime, or to taste

JAMAICAN SPICE MIX

40 gm brown sugar

25 gm sea salt flakes

25 gm coriander seeds, coarsely ground

3 tsp black peppercorns, coarsely ground

3 tsp cayenne pepper

3 tsp finely grated nutmeg 1 tbsp ground ginger 1¼ tbsp ground allspice 1¼ tbsp ground cinnamon

1 To brine the chicken, place salt and 250ml water in a saucepan and bring to the boil, stirring until salt dissolves. Remove from heat and add 750ml cold water, transfer to a large container and refrigerate until chilled (30-40 minutes). Add the chicken wings and refrigerate for 5 hours to brine.

2 For lime crema, process eggs, mustard, lemon juice and garlic in a small food processor until well combined. With the motor running, slowly add combined oils in a thin steady stream and process until emulsified. Season to taste with salt, then stir in yoghurt and lime rind and juice. Refrigerate until required.

3 For spice mix, combine all ingredients in a bowl.

4 Burn wood down to embers. Remove wings from brine, pat dry with paper towels and dust generously in the Jamaican spice mix. Grill wings on a rack over coals, turning occasionally, until charred and cooked through (12-15 minutes).

Serve with lime crema and lime cheeks. Wine suggestion A lively lighter red or a fun red-white blend would sit very well with the dark spices and the crema. ➤