"Use the versatile spice mix here for more than just chicken," says Dave Pynt. "It goes great with pork and rabbit, and can also be used to season vegetables. You can also use it almost like ras el hanout and serve it with olive oil as a dipping sauce for bread."
- 50 gm sea salt
- 1.4 kg chicken wings, jointed, wing tips reserved for another use
- Lime cheeks to serve
- 2 small eggs
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 garlic clove
- 125 ml vegetable oil (½ cup)
- 125 ml olive oil (½ cup)
- 150 gm yoghurt, or to taste
- Finely grated rind and juice of 1 lime, or to taste
Jamaican spice mix
- 40 gm brown sugar
- 25 gm sea salt flakes
- 25 gm coriander seeds, coarsely ground
- 3 tsp black peppercorns, coarsely ground
- 3 tsp cayenne pepper
- 3 tsp finely grated nutmeg
- 1 tbsp ground ginger
- 1¼ tbsp ground allspice
- 1¼ tbsp ground cinnamon
- 1To brine the chicken, place salt and 250ml water in a saucepan and bring to the boil, stirring until salt dissolves. Remove from heat and add 750ml cold water, transfer to a large container and refrigerate until chilled (30-40 minutes). Add the chicken wings and refrigerate for 5 hours to brine.
- 2For lime crema, process eggs, mustard, lemon juice and garlic in a small food processor until well combined. With the motor running, slowly add combined oils in a thin steady stream and process until emulsified. Season to taste with salt, then stir in yoghurt and lime rind and juice. Refrigerate until required.
- 3For spice mix, combine all ingredients in a bowl.
- 4Burn wood down to embers. Remove wings from brine, pat dry with paper towels and dust generously in the Jamaican spice mix. Grill wings on a rack over coals, turning occasionally, until charred and cooked through (12-15 minutes). Serve with lime crema and lime cheeks.
Drink Suggestion: A lively lighter red or a fun red-white blend would sit very well with the dark spices and the crema Drink suggestion by Andrew Cameron