They aren't as spicy as the original Jamaican Jerk Chicken Wings – but we think they have the perfect amount of spice! Not so hot that you can't eat them, but not bland by any stretch of the imagination!
They aren’t as spicy as the original Jamaican Jerk Chicken Wings – but we think they have the perfect amount of spice! Not so hot that you can’t eat them, but not bland by any stretch of the imagination!
No: Gluten / Dairy / Egg / Nuts
dried fennel – 1 teaspoon, seeds
allspice – 1 teaspoon, ground
dried thyme – 1 teaspoon
ginger – 1/2 teaspoon, ground
chilli – 1
garlic cloves – 2
onion – 1, large
olive oil – 20g
coconut aminos – 2 tablespoons
honey – 2 tablespoons
apple cider vinegar – 2 tablespoons
lime juice – 2 tablespoons
chicken wings – 1kg, cut at the joints, wing tips discarded
Add Fennel Seeds (1 tsp), Ground Allspice (1 tsp), Dried Thyme (1 tsp) and Ground Ginger (1/2 tsp) to bowl.
Grind Speed 10 / 30 seconds.
Add chilli, garlic and onion to bowl.
Chop Speed 7 / 5 Seconds.
Add oil (20g), soy (2 Tbsp), honey (2 Tbsp), apple cider vinegar (2 Tbsp) and lime juice (2 Tbsp) to the bowl.
Chop Speed 4 / 5 Seconds.
Break chicken wings into three parts, discard the wing tips, place into a mixing bowl, container or large ziplock bag.
Pour marinade over wings and refrigerate for 4-6 hours.
Fill bowl with 800g of water.
Place all the wings into the Varoma.
Program 30 minutes / Varoma / Speed 2.
Once Varoma is finished either shallow fry wings for 2 minutes each side, air fry on 200 deg for 10 minutes or bake on 220 deg for 10 minutes or until crispy.