STUFFED CHICKEN WINGS WITH CEYLON JERK SEASONING AND MANGO CHUTNEY SAUCE
CEYLON JERK SEASONING INGREDIENTS
10 ml lime juice
0.05g fresh tomato
2g fresh coriander 2g fresh mint leaves
0.05 ml coconut oil (or any
preferred oil)
1 tsp chilli powder
2 tsps sea salt
2 tsps ground black pepper 2 tsps curry leaves (dried) 2 tsps jaggery
1 tsp allspice (ground)
1 tsp mustard seeds (dried) ½ tsp chilli flakes
½ tsp cinnamon (ground) ½ tsp nutmeg (ground)
½ tsp cloves (ground)
¼ tsp cumin seeds (ground) ¼ tsp coriander seeds
(ground)
¼ tsp cardamom (ground)
RECIPE
Once you’ve gathered up your ingredients, add all of them – apart from the red onions, ginger and garlic – into a small mixing bowl and mix evenly. Store in an airtight container and use as needed.
STUFFED CHICKEN WINGS INGREDIENTS
6-8 chicken wings
150g minced chicken meat
MINCE MARINADE INGREDIENTS
1 tsp light soya sauce ¼ tsp salt
½ tsp sugar
½ tsp onion
½ tsp sesame oil
A dash of pepper
CHICKEN WINGS MARINADE INGREDIENTS
2 tbsp ginger juice
½ tsp light soya sauce 1 tbsp honey mixed with two tablespoons of water
A dash of pepper
RECIPE
Clean the chicken wings well and debone them. You can use a pair of scissors and cut through the joints before slowly removing the bones.
Mix the minced chicken meat together with the mince marinade. Use your hands to toss the minced meat several times in a bowl for a bouncier texture.
Combine the chicken wings and the marinade for it along with two-thirds of the honey mixture. Set it aside in the fridge for at least 30 minutes.
Stuff the minced chicken meat into the chicken wings and compact it as much as possible so that the maximum amount of mince can be contained. Set it aside in the fridge for at least three hours.
Brush the remaining honey mixture all over the chicken wings and place them in the wire basket of the air fryer. Air fry them at
180°C for 10 minutes.