Chicken wings with Bajan pepper sauce and pickled onions
45 MINUTES + OVERNIGHT MARINATING + FERMENTING SERVES 10 | A LITTLE EFFORT
BAJAN PEPPER SAUCE (OPTIONAL)
shallots 2 long, chopped
onion ½, chopped
ground turmeric 1 tbsp
mustard powder 1 tbsp
scotch bonnet peppers 20
garlic 50g (5-7 cloves)
fresh horseradish 75g
lime 1, zested
distilled malt vinegar 225ml
MARINADE
chicken wings 1kg
all-purpose seasoning 40g
buttermilk 500ml
PICKLED RED ONIONS
white wine vinegar 250ml
caster sugar 100g
red onions 3 large, thinly sliced DRY MIXTURE FOR CHICKEN
plain flour 250g
ground allspice 1 tsp
onion powder ½ tbsp
garlic powder ½ tbsp
dried thyme 1 tsp
TO SERVE
Bajan pepper sauce (recipe above) or other hot pepper sauce 60g
mayonnaise 200g
coriander a few sprigs
pickled red onions (recipe above)
1 To make the pepper sauce, blitz all the ingredients plus 1 tbsp of table salt in a food processor or high-powered blender to make a smooth paste. Store in an airtight container at room temperature for up to 3-4 days before using.
2 The day before cooking, rub the chicken wings in the all-purpose seasoning and put into a large bowl. Pour over the buttermilk and chill overnight.
3 To make the pickled onions, bring the vinegar and sugar to a boil in a pan over a medium heat, then add the onions. Cover and leave until completely cool, then chill.
4 Combine all the ingredients for the dry mixture, plus 10g of table salt.
5 Whisk together 60g of the Bajan pepper sauce and mayonnaise to make a serving sauce, then set aside until ready to serve.
6 Remove the chicken wings from the buttermilk and drain really well, then toss in the dry mixture.
7 Heat the oven to 200C/fan 180C/gas 6. Fill a large pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the wings, in batches, for 5-7 minutes or until crisp, drain onto kitchen paper, then tip onto a baking tray while you fry the rest. Once all the wings are fried, put them into the oven for 5 minutes to cook through.
8 Serve the wings with the coriander, pickled onions, dipping sauce and the remaining pepper sauce.
PER SERVING 468 kcals | fat 30G saturates 3.6G | carbs 32.4G | sugars 11.1G fibre 2.9G | protein 15.5G | salt 2.8G