A Perfect Pantry
Jerk Chicken Wings
- 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
-
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.
-
In a large zip lock bag, place the chicken wings and jerk marinade and shake until the wings are completely coated.
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Place the low rack into the base of the oven bowl of Kambrook’s Turbo Convection oven.
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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.
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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.
-
Remove the lid and place onto the lid holder. Remove the extension ring and turn the chicken wings over.
-
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.
APPLIANCES
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