“Take your time braaiing these Jamaican-flavoured wings – it’ll be worth it in the end!” says Aletta Lintvelt, author of Go! Weekend Food, a new cookbook of local and lekker weekend treats.
If you have a food processor, add all the ingredients (except the chicken!) to a food processor and pulse until chopped finely. If not, grate the onion in a flat dish. Chop the tomato, chilli and garlic very finely. Finished chopping? Chop again! Mix the chopped ingredients with the remaining ingredients (except the chicken).
Pour the marinade in a dish and add the chicken wings. Use your hands to coat the wings with marinade.
In a kettle braai
Make sure the coals are moderately warm. Push the coals to the sides and place a flat, ovenproof dish on the grid. Grease the dish with cooking spray. Transfer the wings from the marinade to the ovenproof dish and cover with the lid. Turn the wings over every 20 minutes. Scrape off any sauce sticking to the bottom of the dish and spoon it over the wings along with any leftover marinade. The wings will be ready after 90 minutes. You might need to add a few more coals halfway through the cooking time.
In the oven
Preheat the oven to 150 °C. Transfer the wings and the sauce to a greased, non-stick baking sheet and roast in the oven for 90 minutes. Turn the wings over every 30 minutes and scrape off any sauce sticking to the base of the sheet, spooning it over the wings. Before serving, scrape off any sauce that might be sticking to the base of the sheet again and place on top of the wings. This is a real summer feast with guacamole, quick corn fritters and a round of mojitos. Any leftovers make yummy padkos.
This is a lot of effort for only 16 chicken wings! Triple this recipe right from the start. Roast the wings in the oven for 70 minutes and remove. Scrape off any sauce sticking to the base of the sheet and spoon it over the wings, then place in the fridge to cool. Using airtight bags, freeze the wings in batches of 8. When you crave chicken wings, simply defrost a bag and braai over the coals or roast in the oven for about 20 minutes.
This recipe is courtesy of Go! Weekend Food, written by Aletta Lintvelt and published by Human & Rousseau. (Available from selected book stores at R192.)