Pineapple rum glazed hot wings, rainbow slaw and chilli salt watermelon
The sweet, fiery marinade makes for seriously moreish chicken wings, served with a fresh slaw and zesty watermelon salad.
Ingredients
For the Caribbean chilli salt
- ½ tsp fennel seeds, toasted
- 2 tsp ground cumin
- 2 tsp garlic granules
- 1 tsp cayenne pepper
- 2 tsp flaky sea salt
For the chicken wings
- 2 tbsp vegetable oil
- ½ tbsp baking powder
- 500g/1lb 2oz chicken wings (big ones, if possible)
- 1 lime, juice only
For the pineapple rum glaze
- 1 large garlic clove, grated
- 100ml/3½fl oz pineapple juice
- 2 tbsp demerara or brown sugar
- 50ml/2fl oz white or cider vinegar
- ¼ –½ tsp hot sauce (ideally Scotch bonnet based)
- splash dark rum
For the rainbow slaw
- ¼ red cabbage, finely shredded or sliced
- 1 large carrot, peeled and ribboned
- ½ bunch coriander, leaves picked
- 100²µ/3½´Ç³ú pineapple, cut into small chunks
- 1 lime, juice only
- 2 tbsp roasted peanuts, roughly chopped, plus extra to serve
For the chilli salt watermelon
- 200g/7oz watermelon, de-seeded and roughly chopped
- ¼ red onion, thinly sliced
- 1 tbsp roughly chopped coriander leaves
- ½ lime, juice only
- ½ tsp chilli flakes
To serve
Method
To make the Caribbean chilli salt, toast the fennel seeds in a hot pan until fragrant, then mix all the ingredients together in a bowl.
To make the hot wings, mix together the oil and baking powder in a large bowl with most of the chilli salt, reserving 1 heaped teaspoon for the watermelon. Add the wings, coating in the marinade. Leave to marinate for at least 2 hours, ideally overnight.
Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment.
Arrange the marinated wings in a single layer on the tray, skin-side down, and bake for 20 minutes. Remove from the oven, flip the wings over, and bake for another 20–25 minutes (depending on the size of the wings), until crispy.
Meanwhile, make the pineapple rum glaze. Whisk together all the ingredients except the rum in a small saucepan. Bring to the boil and continue cooking, stirring often, until thickened and honey-like in consistency. Add a splash of rum to taste. Allow to cool a little, then season to taste.
Brush the wings generously with the glaze, then return to the oven for another 5–10 minutes, until the wings are cooked through, bubbling and beginning to blacken.
To make the slaw, mix together the cabbage, carrot, coriander and pineapple with the lime juice and some seasoning. Sprinkle over the roasted peanuts.
To make the chilli salt watermelon, mix together all the ingredients with the remaining chilli salt, along with a pinch of seasoning.
Arrange the wings in a serving dish and sprinkle over the extra chopped toasted peanuts. Serve alongside the rainbow slaw, the chilli salt watermelon and the two cresses.