Colette Burnett has a range of Caribbean-inspired wings on the menu at her New York takeaway Super Wings and they all make for perfect sharing dishes.
The thing about wings is that they’re cheap and cheerful. You could pick up about 10 wings for the grand sum of a pound in the supermarket, but they’re not very big. I’ll stick with my butcher and I could get about two dozen fat juicy wings from free range chickens for about £4.
Here’s that giant-slaying Trini Tamarind Wings recipe that Colette Burnett used to trounce Food Network celebrity Bobby Flay in the spicy wings challenge. These wings are perfect for sharing and can make a hungry bunch happy especially if accompanied by lots of rum on a sunny Saturday evening!
1/3 cup fresh thyme leaves
1/3 cup cloves garlic
½ cup chopped scallions/spring onions
1/3 cup chopped fresh cilantro (coriander) leaves
2 tablespoons Cajun seasoning
½ cup vinegar
4 lbs chicken wings
Trini Tamarind Sauce
2 cups tamarind pulp, see Cook’s note
1 cup water
1 cup sugar
1/3 cup chopped fresh cilantro leaves
3 tbsp salt
2 tbsp pureed garlic
1 ½ tbsp garam masala
1 tsp ground cumin
Habanero pepper, or red pepper flakes
Cook’s Note: For tamarind pulp, soak 1 pound peeled tamarind fruit in 1 1/2cups warm water, then sieve to extract seeds and seed coverings.
¼ cup olive oil
1 clove garlic
½ cup mayonnaise
2 tbsp sugar
2 tbsp paprika
2 tbsp Secret Special 4 pepper blend, or your favourite hot sauce
For the marinade: Puree all the ingredients, except the chicken wings, together in a food processor, and then add to the chicken wings. Marinate the wings for 24 hours.
For the tamarind sauce: Mix all the ingredients into a medium-thick sauce. Refrigerate for up to 24 hours to allow all the flavors to meld.
For the lava sauce: In a small pot, heat the olive oil and saute the garlic until golden; remove and cool. Add all the other ingredients, combine completely, and refrigerate.
For the wings
1. Preheat the oil to 350F/175C.
2. Add the chicken wings to the oil and deep fry until they are crispy and golden, about 15 minutes. Remove from the oil and drain.
3. Transfer the wings to a hot wok and douse with Trini Tamarind Sauce.
4. Saute the wings for 1 minute in the sauce, remove, and serve with your choice of veggies or sides. Drizzle with Lava Sauce for an extra punch of spicy goodness.
Yield: 35-40 wings