Jerk Fried Chicken with Mango Hot Sauce

Cook Time 45 minutes

Servings 4

Ingredients

500g chicken wings, split (cut into 2 pieces)

200ml buttermilk

400g plain flour (100g for first dusting)

1 tsp salt

1 tsp freshly ground black pepper

Jerk Sauce

½-1 medium onion, coarsely chopped

4 medium spring onions, chopped

2-3 tbsp fresh thyme

1½ tbsp fresh ginger, chopped

8 garlic cloves, chopped

1 tbsp cinnamon powder

1 tbsp allspice, coarsely ground

1 tbsp coarsely white pepper

½ tbsp freshly grated nutmeg

2 tbsp dark brown sugar

2 tbsp honey

2 tbsp soy sauce

1 tbsp bouillon powder

250g mango, chopped (frozen is ok)

1 or more Scotch bonnet pepper, adjust to taste

For the Glaze

100ml maple syrup

50g pickled jalapenos

Mango Hot Sauce

2 ripe mangos, peeled and chopped (or frozen mango)

4 spring onions, green part, roughly chopped

1 fresh red scotch bonnet or habanero

2 oranges, juiced

¼ bunch coriander

1 tsp brown sugar

3 tbsp rice vinegar

2 tbsp of (your favourite) hot sauce

Method

Blend the jerk sauce ingredients together until well combined. Pour the sauce over the chicken and coat well. Refrigerate for an hour or overnight.

For the mango hot sauce, in a saucepan over a high heat, place the mangoes and season with salt, orange juice, coriander, spring onions, hot sauce, sugar, vinegar and the chilli (deseed if you want less heat). Once cooled, pour into a bottle.

For the glaze, place the jalapenos juice and maple syrup bowl and set aside until needed.

Dust your chicken in plain flour, seasoned with salt and pepper, and then coat in buttermilk. Coat the chicken in the seasoned flour again and then in small batches, fry off your chicken wings in hot oil at 180°C. Make sure they are cooked all the way to the bone, it should take about 4-5 minutes.

Cover in your maple glaze with jalapenos and serve with the hot sauce.