serves
6
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Off the Grill
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 2 kg chicken wings
Jerk spice (makes extra)
- 1 brown onion, roughly chopped
- 4 spring onions, roughly chopped
- 5 garlic cloves
- 2 habanero chillies
- zest and juice of 1 orange, 1 lemon and 1 lime
- ¼ cup dark brown sugar
- 2 tbsp soy sauce
- ¾ cup vegetable oil
- 3 tbsp black peppercorns
- 3 tbsp ground allspice
- 3 tbsp smoked paprika
- 1 tsp ground mace
- 1 tsp ground nutmeg
- 1 tsp dried thyme
- 1 tbsp salt
- lime wedges, to serve
Marinating time: overnight
Instructions
- Combine the onions, garlic, chillies, citrus zest and juices, sugar, soy sauce, vegetable oil and peppercorns in a blender and process to a coarse paste. Add the remaining spices and salt and blend to combine.
- Separate the wings into mid-wings and drumettes. Save the wing tips to make homemade chicken stock. Cut 2 deep slits to the bone in each chicken mid-wing and drumette and place the chicken in a large ziplock bag or non-reactive bowl. Pour over enough of the jerk spice to coat (about half to a third). Refrigerate overnight.
- Heat your oven to 200˚C fan. Place all the wings and the marinade on a baking tray lined with baking paper and bake for 20-30 minutes, or until cooked through. Allow to cool now or move straight to the grill to finish. Heat the grill to high and grill baked wings until slightly blackened. You can also just have these baked and not grilled, but the final grill does bring out the flavour a little more. Serve with lime wedges.
Note
• Alternatively, heat your barbecue grill to very hot and grill the wings until blackened, brushing with the cooked marinade from the base of the baking tray or you can slowly grill the wings for about 25 minutes instead of baking.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Off the Grill
