Jerk Chicken Wings with Slaw
Mike ReidIngredients:
Chicken Wings
- 500g Chicken wings
- 1 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 1 tsp allspice
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp dried red chilli flakes
- 250g jerk barbecue sauce
- 25ml white rum
Coleslaw
- 1/3 white cabbage, thinly sliced
- 1/3 red cabbage, thinly sliced
- 1 spring onion, thinly sliced
- 1 carrot, grated
- 1 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 1 tbsp runny honey
- 4 tbsp mayonnaise
Method:
- To make the wings, season the chicken with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. Pour over the jerk sauce and white rum and mix together. Cover and leave to marinate in the fridge for at least 1 hour.
- Preheat the oven to 200C. Put the wings in a roasting tin and roast for 45 minutes, or until cooked through.
Coleslaw
- For the slaw, toss all the vegetables together then top with honey and mayonnaise. Season to your liking and sit aside until wings are ready and serve.
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