Quarantine Kitchen: Captain Morgan spicy chicken wings

This week Chef Feizal is teaching us how to make delicious Captain Morgan chicken wings!! Let us know what you think!

There is an ongoing debate about whether dry chicken wings are better than wet ones, and while there are sound arguments on both sides, we can all agree that in all forms, they are delicious.

For a chicken wing, the most important thing is the marinade and sauce, and this Captain Morgan glaze is a must try. The simple dish just needs a few recipes, making it incredibly affordable and tasty. Give it a try and let us know what you think.

Ingredients:

 

Marinade:

3 cups Captain Morgan rum

Fresh lime juice (3-4 limes)

2 tbsp grated ginger

5 cloves grated garlic

2 scotch bonnet chilli chopped

1tbsp black pepper

 

2 tbsp oil

3 tbsp soy sauce

1 tbsp Garam masala

1 tbsp cumin

Chicken wings.

Method

 

  1. Combine all of your marinade ingredients into a dish and mix everything together. You can add more chili to this if you want the to be spicier, but be careful, the scotch bonnets tend to be quite hot.
  2. Cut the tips of your chicken wings. And separate them into smaller pieces.  Keep the tips, you will need them later.
  3. Pour the marinade over your chicken and mix it in. Now all you do is cover it up and put it in the fridge for 4-6 hours. You can also make these the night before and keep them overnight to marinade.
  4. After they have been sitting for a few hours, in a preheated oven, place the chicken wings on a wire rack with a baking tray at the bottom. Add a splash of water to the tray, this is to catch all the drippings from the chicken – you will use this later.
  5. While the chicken is cooking, you’re going to cook the glaze using your marinade. In a pot, slowly cook down your marinade until it has reduced by about half. It should look thicker and slightly glossy.
  6. Once your chicken is ready, add the liquid from the baking tray and add it to your glaze. Add 2 tbsp. of honey and stir it well, before taking it off the fire.
  7. Now that your chicken is out of the oven, get a large pan and heat it, then put your chicken pieces into it.  Once they are all in the pan, drizzle the glaze over them, making sure everything is evenly coated. Cook it for about 3-5 minutes to allow the sugar in the glaze to caramelize then remove them from the heat.
  8. These are best enjoyed hot, so plate them up and sprinkle some white sesame seeds, chopped chilies and coriander and enjoy with a rum and coke.