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.
Recipe: Bajan Pepper Sauce Chicken Wings
Makes enough for 2 as a snack
450g chicken wings
4 tbsp natural yogurt
1 tbsp bajan pepper sauce
2 cloves of garlic, peeled and finely chopped
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
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.
Latest posts by Niamh (see all)
- A Bright Chicken Noodle Soup with Pancetta, Pumpkin and Pak Choi - February 4, 2018
- Understanding Milk Allergy and Intolerance and a Step by Step Guide to Making Paneer - February 1, 2018
- Peanut Dusted Hot Korean Rice Cakes (Garaetteok) - January 30, 2018