Name: Mike Reid's jerk-fried chicken
Total time: 4500 s
Yield: 4
Ingredients: 500 gram chicken wing; 400 gram plain flour; 200 millilitre whole milk; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1 teaspoon ground allspice; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 200 gram jerk paste; 100 millilitre maple syrup; 25 millilitre white rum; 50 gram pickled jalapeño; 1 teaspoon chilli flakes

Step 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).

Step 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.

Step 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.

Step 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.

Step 5

Brush the wings with the glaze and serve with a cold beer, if you like.

Mike Reid's jerk-fried chicken

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