Nothing screams summer to me more than BBQ chicken wings, then you bring into the mix a fiery Caribbean jerk marinade then I’m in heaven. Serve with a beautiful pineapple salsa to calm the heat. Enjoy. 

Jerked Hot Wings (serves 4)

16 whole chicken wings (free range if possible)

 Marinade:

• 1 tbsp. jerk paste (I like Dunn River)
• 1 heaped tbsp. All Purpose Seasoning
• 1 tbsp. soy sauce
• 3-4 sprigs fresh thyme
• 1 thumb sized piece ginger grated
• 1 tsp. Ground allspice
• 1 tsp. sweet paprika
• ½ tsp. cinnamon
• 40ml Olive oil   
• Juice 1 lime 

Glaze:

• 3 tbsp. sweet chilli sauce
• Juice and zest of 1 lime

Method:

1: Remove tips from wings but make sure you reserve them, as they are great for making stock, then cut each wing at the joint to make 32 pieces. Place into a bowl then coat with the marinade. Leave to marinade overnight.

2: Place the wings onto a lined baking tray then bake in a pre-heated oven set at 180c / gas mark 4 for 30-35 minutes, until the juices run clear. You can finish these on a BBQ to caramelize them whilst basting with the sweet chilli and lime glaze.