Name: Jerk chicken wings
Yield: Serves 2
Cuisine: British
Ingredients: 12 chicken wings; 2 dessertspoons groundnut oil or sunflower oil; 2 teaspoons flaked sea salt; 1½ Scotch Bonnet chiles, seeds left in, finely but roughly chopped; 1 teaspoon ground allspice; 1 teaspoon black pepper; 1¼ teaspoons ground cloves; 4 teaspoons dried thyme; 1 large thumb-sized piece of root ginger, peeled and coarsely grated; 6 large hard garlic cloves, roughly chopped; 4 tablespoons malt vinegar; ⅓ nutmeg, grated; 2 dessertspoons water; 2 tablespoons molasses or dark muscovado sugar

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Whenever I make this, I cannot help being reminded of the time when I had to read out some creative writing to my school in assembly. The story started with the line ‘I woke up with a jerk’, at which point everyone erupted into uncontrollable laughter. I did not click and searched the room, red-faced, wondering what I had done.

Living off the Portobello Road in London’s Notting Hill Gate, the heart of the British-Caribbean community, I’ve eaten a lot of jerk chicken. There are parti