Recipe, Snacks
Comments 18

Recipe: Bajan Pepper Sauce Chicken Wings

Bajan pepper sauce chicken wings

Bajan pepper sauce chicken wings

So, you’ve made some Bajan pepper sauce, and you really like it. What next?

So many things! It takes a little work to make but lasts for ages and it is so flavour packed that it is the perfect base for lots of marinades and sauces. I have come with several recipes which I will share with you. Starting today, with Bajan Pepper Sauce Chicken Wings.

Chicken wings are fantastic. Boney, yes, but who cares? Those bones bring moisture and flavour. The ratio of skin to meat is deliciously high, and when cooked those wings are so crisp and juicy. They are relatively cheap too, even from the best organic free range birds.

I baked these ones. Baking them is healthier, you still get lovely moist flesh and crisp skin, although it won’t be as crisp as fried. They are still lovely though, I have just eaten a big bowl of them and I want more.

The marinade is very simple: Bajan Pepper Sauce (homemade, of course), natural thick yogurt (with no sugar), 2 cloves of peeled chopped garlic and the juice of a fresh lime. That is it. Marinade overnight for best flavour. I use one third pepper sauce to yogurt so that the heat is present but gentle and then use half and half for a more firey dipping sauce. Feel free to adjust to your taste if you want it punchier.

Enjoy!

Recipe: Bajan Pepper Sauce Chicken Wings

Makes enough for 2 as a snack

Ingredients

450g chicken wings
4 tbsp natural yogurt
1 tbsp bajan pepper sauce
2 cloves of garlic, peeled and finely chopped
1 lime
fresh coriander leaves to garnish

Dipping sauce: 3 tbsp natural yogurt, 3 tbsp Bajan pepper sauce, juice of half a lime, 1 tbsp fresh coriander leaves

Method

Combine the yogurt, garlic, pepper sauce and juice of half the lime, and add to the chicken wings. Massage the wings with the mixture and leave covered over night in the fridge, or for a minimum of two hours.
Preheat your oven to 190 deg C and lay the chicken wings out on a large baking tray. Roast in the oven until the chicken wings are crisp, this will take about 45 minutes.
Combine the ingredients for the dipping sauce and serve the wings a squeeze of lime juice on top, some coriander and the dipping sauce.
Enjoy!

18 Comments

  1. That looks amazing! Wish my husband ate chicken :( Do you think this would work well with a firm fish like tuna or swordfish? x

  2. Lesley Higgins says

    Do you salt and sprinkle lime juice on raw poultry and then rinse before preparing it? I know someone who does this to get the “rawness” out of it. It is something she was taught by her mom. I copy her as I figure it cannot do any harm, and may add some flavor. I’m going to try this recipe, now that the Super Bowl is over here in the U.S. it should be easier to get chicken wings!!

    • Hi Lesley! That is the tradition in Barbados. In fact they won’t eat meat or fish that hasn’t been treated like that. I think it must be to do with the heat. It isn’t absolutely necessary for this recipe, although you can, of course, do that.

  3. I hear chicken is going to be the in thing this year. Really nice colour on the pic.
    Wings are so good , I agree. Even quality free range comes in at a good price. Some great chances for street food vendors perhaps?
    Nonya fried chicken in Gordon’s Far East book is my favourite. But hey I haven’t tried this one yet.
    Another fantastic post.

  4. I think the wings are the most under rated part of a chicken. ALWAYS go for the wings…so crispy crunchy and a good mouthful of meat there too (which tastes amazing!)
    I am gonna try me this one! Thank you!
    Gee

    • Totally agree. I love thighs too mind. The skin is the best bit for me though. Every single time. That is one of the reasons that I love wings.

  5. Can never go wrong with wings, especially if they are slathered in incredible flavours! I will definitely be making these. Thanks!

  6. I’ll be giving this a go but think i’ll do them low and covered on the barbie. Oven on in 40c heat is avoided at all costs.

  7. Hi Niamh, I have just discovered your blog and cannot stop reading your posts one after another… I am fascinated! The Bajan pepper sauce sounds very tempting for a hot food addict like me. I have already seen fresh turmeric in my Asian shop, scotch bonnet is regularly sold in one of the local supermarkets…. I really have no excuse but make it!
    I am also a big fan of chicken wings, so it seems that you have posted a perfect recipe here.

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