Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
Combine all the ingredients for the dry mixture, plus 10g of table salt.
Whisk together 60g of the Bajan pepper sauce and mayonnaise to make a serving sauce, then set aside until ready to serve.
Remove the chicken wings from the buttermilk and drain really well, then toss in the dry mixture.
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.
Serve the wings with the coriander, pickled onions, dipping sauce and the remaining pepper sauce.