1 kg chicken wingettes (or wing nibbles)
2 tablespoons olive oil
coriander sprigs, to serve
lime wedges, to serve
1 small brown onion, coarsely chopped
3 spring onions, coarsely chopped
2 long fresh red chillies, seeded but the veins left in for heat, coarsely chopped (see Tips)
¼ cup coarsely chopped coriander
3 garlic cloves, crushed
3 cm knob ginger, peeled, finely grated
2 tablespoons brown sugar
1 tablespoon ground allspice
1 tablespoon fresh thyme leaves
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
½ teaspoon nutmeg
1 tablespoon lime juice
Matt Preston's Jerked chicken Method
Blitz all the jerk marinade ingredients in a food processor until a smooth paste forms (the mixture is a wet paste).
Place the chicken in a glass or ceramic bowl. Add the marinade and toss to coat. Cover and place into the fridge for at least 30 minutes, or overnight, to marinate.
Preheat a barbecue grill on medium heat. Drizzle the chicken with oil. Add to the barbecue grill. Cook, turning regularly, for 3–4 minutes each side over direct heat, then move and cook over indirect heat for 15 minutes until cooked through. Alternatively, once you have given the wings some colour on the grill, transfer to a roasting pan and cook in the oven at 180°C (160°C fan-forced) for 10 minutes until cooked through. (Keep an eye on the little wingette pieces, as they will take less time than the larger pieces. When these are cooked, move them to the side of the grill to keep warm while the larger pieces cook through.)
Pile up your chicken on a serving platter and sprinkle with coriander. Serve with lime wedges
If you have a bit of time and don't like tendons around the exposed top of the bones in your wingettes, they are easy to remove – just cut the cartilage and bone. Then ease back the flesh down the bone, cutting any cartilage still attached. Now pull out the bones while easing down the meat. When the bones have been removed, roll back the flesh so the skin side faces out.For a more authentic and far hotter burn, use Scotch bonnet or habanero chillies instead of long red chillies.
You can also serve these with buttered soft bread rolls and some sour cream, which will tame any savage heat and allow the spices to shine.
This recipe is from Matt Preston's World of Flavour Book