Olive Magazine
A plate covered in baking paper and topped with red-coated crispy chicken wings with a small pot of yellow dip

Bajan chicken wings

Published: May 18, 2022 at 1:07 pm
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  • Preparation and cooking time
    • Total time
    • + overnight marinating + fermenting
  • A little effort
  • Serves 10

These crisp, buttermilk-marinated chicken wings can be found on the menu at London's Riding House Café. They're a bit of effort to make, but are well worth giving a go at home

Nutrition: Per serving
NutrientUnit
kcal468
fat30g
saturates3.6g
carbs32.4g
sugars11.1g
fibre2.9g
protein15.5g
salt2.8g
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Try these Bajan chicken wings, then check out our jerk seasoning mix, Bajan chicken and more Caribbean recipes.

Ingredients

BAJAN PEPPER SAUCE (OPTIONAL)

  • 2 long shallots, chopped
  • ½ onion, chopped
  • 1tbsp ground turmeric
  • 1 tbsp mustard powder
  • 20 scotch bonnet peppers
  • 50g garlic (5-7 cloves)
  • 75g fresh horseradish
  • 1 lime, zested
  • 225ml distilled malt vinegar

MARINADE

  • 1kg chicken wings
  • 40g all-purpose seasoning
  • 500ml buttermilk

PICKLED RED ONIONS

  • 250ml white wine vinegar
  • 100g caster sugar
  • 3 large red onions, thinly sliced

DRY MIXTURE FOR CHICKEN

  • 250g plain flour
  • 1 tsp ground allspice
  • ½ tsp onion powder
  • ½ tbsp garlic powder
  • 1 tsp dried thyme

TO SERVE

  • 60g Bajan pepper sauce (recipe above) or other hot pepper saucE
  • 200g mayonnaise
  • a few sprigs of coriander
  • pickled red onions (recipe above)

Method

  • STEP 1

    To make the pepper sauce, blitz all the ingredients plus 1 tbsp of table salt in a food processor or high-powered blender to make a smooth paste. Store in an airtight container at room temperature for up to 3-4 days before using.

  • STEP 2

    The day before cooking, rub the chicken wings in the all-purpose seasoning and put into a large bowl. Pour over the buttermilk and chill overnight.

  • STEP 3

    To make the pickled onions, bring the vinegar and sugar to a boil in a pan over a medium heat, then add the onions. Cover and leave until completely cool, then chill.

  • STEP 4

    Combine all the ingredients for the dry mixture, plus 10g of table salt.

  • STEP 5

    Whisk together 60g of the Bajan pepper sauce and mayonnaise to make a serving sauce, then set aside until ready to serve.

  • STEP 6

    Remove the chicken wings from the buttermilk and drain really well, then toss in the dry mixture.

  • STEP 7

    Heat the oven to 200C/fan 180C/gas 6. Fill a large pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the wings, in batches, for 5-7 minutes or until crisp, drain onto kitchen paper, then tip onto a baking tray while you fry the rest. Once all the wings are fried, put them into the oven for 5 minutes to cook through.

  • STEP 8

    Serve the wings with the coriander, pickled onions, dipping sauce and the remaining pepper sauce.

Check out more of our easy Caribbean-inspired recipes

Jamaican Goat curry

Goes well with

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