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A Perfect Pantry

Jerk Chicken Wings

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    • images/stories/recipes/Jerk Chicken Wings.jpg
    • images/stories/recipes/Jerk Chicken Wings 1.jpg
    • images/stories/recipes/Jerk Chicken Wings 2.jpg
    • PREP TIME
      10 min
    • COOK TIME
      25 min
    • READY TIME
      35 min
    • SERVINGS
      4

    INGREDIENTS

    • 1kg chicken wings
    • 1 tbsp allspice berries
    • 1 tbsp black peppercorns
    • 1 tbsp dried chilli flakes
    • 2 tsp brown sugar
    • 1 tbsp runny honey
    • a few sprigs fresh flat-leaf parsley
    • a few sprigs fresh coriander
    • 1 large red chilli
    • 1 clove garlic
    • 2 tsp minced fresh ginger
    • 2 tbsp olive oil
    • 1 lime, juice only

    DIRECTIONS

    1. In a mortar and pestle or mini chopper, place the allspice, peppercorns, chilli flakes, brown sugar, honey, parlsey, coriander, chilli, garlic, ginger and olive oil and crush until it forms a rough paste.
    2. In a large zip lock bag, place the chicken wings and jerk marinade and shake until the wings are completely coated.
    3. Place the low rack into the base of the oven bowl of Kambrook’s Turbo Convection oven.
    4. Place the chicken wings onto a 30cm round oven tray and then into the oven bowl and onto the rack. Place the extension ring on top and secure the lid.
    5. Select ‘ROAST’ setting and then press the ‘- TIME’ button until ‘15’ appears on the screen and then the ‘- C’ button once until ‘180’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.
    6. Remove the lid and place onto the lid holder. Remove the extension ring and turn the chicken wings over.
    7. Place the extension ring on top and secure the lid. Select ‘ROAST’ setting and then press the ‘- TIME’ button until ‘15’ appears on the screen and then the ‘- C’ button once until ‘180’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.

    TIP: If you like a little bit more spice, use birds eye chillis instead of large red chillis.

    This recipe was developed using a Kambrook Appliance.

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