Caribbean Guinness Wings

Spring is well on its way and the weather for cooking outdoors is here, or is it? I love dining alfresco so will take any excuse to get the BBQ fired up. We’ve been known to huddle around a fire in autumn cooking a Potjie (a type of South African stew). So this weekend we decided to make chicken wings. The sun was shining. It wasn’t exactly hot yet but it was not too cold either so this was more than adequate weather, or so we thought...

This is an adaptation of jerk wings but with a difference. This one involves Guinness. Now I’ve had wings basted in beer before but we decided to experiment and try adding Irish Stout this time. We mixed Jamaican jerk seasoning with the Guinness and left it to marinate overnight. Then we used the leftover marinade to baste while cooking it on the outdoor grill. 

Unfortunately, this was when the weather turned and it started to snow! Just a few flakes at first then it really came down. However, with true commitment to the cause we soldiered on and the result was wings so full of flavour which were both moist and juicy inside but with charred crispy skin on the outside. Perfection! 

Prepare these ahead next time you are invited to a BBQ and I swear they will be a show stopper.

Serves 2

Time 50 mins plus marinating (2-24 hours)

Ingredients
1kg chicken wings

200ml Guinness Draft

2 spring onions

1 red chilli, stalk removed but keep the seeds

1 tbsp ground cumin

1 tbsp smoked paprika

1 tbsp ground cinnamon

1 tbsp allspice

1 tbsp garlic granules

2 tsp salt

1 tsp white pepper

1 tsp ground cloves

1 tsp brown sugar

To serve 

Chillies and cucumber

Method

To prepare the wings, separate the drums and flats and remove the tips.

Apart from the Guinness combine all the other ingredients in a blender and blitz. 

Place the wings into a large sealable container. Rub the mix into the wings.

Pour a can of draft Guinness into your favourite glass and allow it to settle. Transfer approximately 200ml into the tub with the wings and enjoy drinking the rest. Massage in. Seal and place in the fridge to marinate for at least 2 hours or up to 24 hours if you like.

Turn the BBQ up to medium. 

Take the wings from the tub to book on the BBQ but keep the marinade in the tub to baste with. 

Cook the wings, turning and basting regularly with the leftover marinade until they are cooked through and the skin has turned crispy.

To serve I topped with some homemade pickled chillies and cucumbers, see recipe below

Pickled Chillies & Cucumbers

200ml cider vinegar

200g caster sugar

200g chopped red chillies

100g chopped cucumber

Add the vinegar and sugar to a small saucepan and bring to the boil

Add the chillies and cucumber and simmer for 5 mins

Remove from the heat, allow to cool, then refrigerate use to top wings and any other dish
 

April 2021