Cooking Instructions
1.
In a bowl, coat the
chicken wings (500 g)
in 100g of the
flour (100 g)
. Add the
buttermilk (200 mL)
and leave to marinate for at least 1 hour (ideally 6 hours).
2.
In a separate bowl, mix the remaining
flour (300 g)
with the
paprika (2 g)
,
onion powder (2 g)
,
allspice (2 g)
,
thyme (1 g)
,
garlic powder (3 g)
and some salt and pepper.
3.
To make the glaze, bring the
jerk paste (200 g)
,
maple syrup (100 mL)
,
white rum (25 mL)
,
jalapeños (50 g)
and
chilli flakes (2 g)
to a simmer in a saucepan over a medium heat. Reduce by 1⁄3, then set aside.
4.
Heat a pan of vegetable oil to 180°C. Dip the chicken wings into the bowl of flour and spices and roll around until coated, shaking off any excess. Fry the chicken wings in the oil until cooked through inside and golden on the outside – around 4-5 minutes.
5.
Brush the wings with the glaze and serve with a cold beer, if you like.