Jerk Chicken Wings with Pineapple Salsa. For a finger-lickin good meal that feeds a hoard in a hurry try these delicious jerk chicken wings. Serve with pineapple & kumara fries.
1 red onion, chopped
3 cloves garlic, roughly chopped
3cm piece ginger, peeled, roughly chopped
2 small red chillies, chopped
2 tsp allspice
2 tsp paprika
1 tbsp dark rum
2 tbsp dark brown sugar
1 tbsp lime juice
¼ cup vegetable oil
12 large chicken wings
800g orange kumara,
lime wedges and mesclun
leaves, to serve
2 spring onions, sliced
2 tsp finely grated ginger
1 long red chilli, seeded, finely chopped
1 lime, finely grated zest and juice
2 tbsp chopped coriander
½ small ripe pineapple,
quartered, finely sliced
Blend onion, garlic, ginger, chillies, allspice, paprika, rum, sugar, lime juice and 1 tablespoon of the oil in a food processor until almost smooth.
Combine onion mixture and chicken wings in a bowl. Cover. Refrigerate for 4 hours or overnight.
Preheat a covered barbecue to medium high (or an oven to 200ºC). Line a baking tray. Place chicken wings and marinade on tray. Drizzle with a little vegetable oil and season.
Barbecue over indirect heat with lid down for 30 minutes or bake until chicken is tender.
Meanwhile, cut unpeeled kumara into wedges and place on an oven tray. Drizzle with remaining oil. Season with salt and freshly ground black pepper. Bake for 30-35 minutes or until golden.
To make pineapple salsa combine all ingredients in a bowl. Season with salt and freshly ground black pepper; toss to combine. Set aside for 10 minutes.
Serve chicken wings with pineapple salsa, kumara wedges, mesclun salad leaves and lime wedges. Drizzle with any remaining juices.