Rum punch chicken wings with zesty corn and Nassau potato salad

Sweet and fruity with all the flavours of a rum punch and a little kick of chilli: Ainsley Harriott adds tropical fruit to a rum-spiked chilli sauce for these deliciously crispy and sticky chicken wings. A perfect sharing dish!

• serves

  4-6

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Mid

Episode of Ainsley's Taste of the Bahamas. Cooking. 22 minutes. Rated PG.

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Flavours of Nassau

episode • Ainsley's Taste of the Bahamas • Cooking • 22mPG

Ingredients

• 1 kg whole chicken wings
• 1 tsp allspice
• ½ tsp garlic powder
• 1 tsp sweet (unsmoked) paprika
• 3 tbsp cornflour - seasoned with ½ tsp sea salt & ½ tsp pepper
• 2 tbsp baking powder
• Nassau potato salad, to serve

Zesty corn

• 4-6 corn cobbettes, boiled for 8 minutes in coconut milk or salted water, patted dry
• 60 g butter, softened
• Good pinch of cayenne, or to taste
• 1 lime, juice and zest
• Sea sal

Punch sauce

• ½ large ripe mango, chopped
• 150 g (prepared weight) fresh peeled and cored pineapple, chopped (or use tinned)
• 1-2 scotch bonnet, habanero or goat pepper chillies, deseeded, according to taste
• 5 cm piece of fresh ginger, peeled, grated
• 1 large clove garlic, minced
• Juice of 1½ limes
• Juice of ½ orange
• 2½ tbsp runny honey
• 1½ tbsp light brown soft sugar
• 2-2½ tbsp rum (spiced is nice)
• 1½ tbsp (sugar free) ketchup
• 2 tsp grenadine or pomegranate juice/syrup (optional) (see Note)
• ¼ tsp sea salt
• Small pinch of ground allspice or nutmeg
• 3 tsp butter (optional)

Instructions

1. Preheat a barbecue with a lid to medium heat (or the oven to 220°C/200°C fan-forced).
2. Cut the chicken wings through the joints into drumettes and flats, discarding the wing tips (can be used for stock). Pat the chicken dry with kitchen paper and place in a large bowl. Sprinkle with the allspice, garlic powder, half the paprika and season lightly with salt and pepper. Rub into the meat. Put the seasoned cornflour and baking powder in a shallow bowl and stir through the remaining paprika. Add the chicken. Toss well to coat and shake off any excess.
3. Spray with a little oil and place the wings on the barbecue grill away from direct heat, close the cover and cook for 10 minutes. Turn and cook for a further 10 minutes and then flip and cook again for a final 5-10 minutes until crispy on all sides and cooked through (larger wings may take longer). Alternatively place on a wired rack over a baking tray. Spray or drizzle with oil and bake for 20 minutes. Reduce the heat to 200c/180cfan, turn and bake for a further 15-20 minutes, or until cooked through and lightly golden and crispy.
4. Meanwhile, prepare the corn. In a bowl, mash together butter, cayenne, lime zest, a little squeeze of lime juice and a pinch of salt. Rub the corn cobs with some of the butter (reserving some for serving) and place directly on the grill, turning, for 6–8 minutes or until charred on all sides. To serve, top with more butter and squeeze over some lime juice.
5. While the chicken and corn are cooking, make the punch sauce. Put the mango, pineapple, chillies, ginger, garlic, lime and orange juice into a food processor or blender and blend until smooth. Add to a small saucepan with the remaining sauce ingredients, minus the butter, and bring to a gentle boil. Simmer for 10 minutes until thickened. Check for taste – add a little more lime if too sweet or a little more honey if you prefer it sweeter. Turn off the heat and stir through the butter, if using. Check for seasoning and reserve some of the marinade for dipping.
6. When the chicken wings are cooked put them in a large bowl with some of the remaining punch sauce and toss to coat the wings. Serve scattered with extra sauce for dipping.
7. Serve with potato salad and corn.
8. In a bowl, mash together butter, cayenne, lime zest, a little squeeze of lime juice and a pinch of salt. Rub the corn cobs with some of the butter (reserving some for serving) and place directly on the grill, turning, for 6–8 minutes or until charred on all sides. To serve, top with more butter and squeeze over some lime juice.

Note

Grenadine is a popular addition to cocktails – try to find one made from pomegranate juice for a sweet and tangy flavour.

You can adjust the heat according to taste and if you like things spicy add hot sauce to the reserved marinade for dipping.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.