Burnt pineapple hot sauce with chicken wings
A punchy Scotch bonnet hot sauce with charred pineapple is smothered over fried chicken wings for an indulgent treat.
Ingredients
For the hot sauce
- 1 pineapple, skinned, cored and cut into quarters
- 5 Scotch bonnet chillies, stalk removed and left whole
- 1 onion, quatered
- 3 garlic cloves, left whole
- 1 tsp ground allspice
- 1 tbsp chopped thyme
- 4 tbsp vegetable oil
- 80²µ/2¾´Ç³ú brown sugar
- 125ml/4fl oz white wine vinegar or cider vinegar
- salt and freshly ground black pepper
For the chicken wings
- 500ml/18fl oz chicken stock
- 12 chicken wings
- 2 tsp dried thyme
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tbsp vegetable oil
Method
To make the hot sauce, preheat the oven to 250C/230C Fan/Gas 9 or as high as it will go.
Put the pineapple, Scotch bonnet chillies, onion, garlic, allspice and thyme into a roasting tin. Toss with a little oil and season with salt and pepper.
Roast for 30 minutes or so until all the ingredients are charred and blistered.
Stir in the sugar and vinegar and tip into a food processor, then blend to a purée.
Check the consistency and stir over a low heat to thicken if necessary. If too thick add a little warm water and blend again. This can be stored in the fridge for 3 months in a sterilised jar or bottle.
To make the chicken wings, heat the stock in a large saucepan then add the chicken wings and poach for 30 minutes over a low heat to gently cook. Remove the wings and allow to cool to firm up.
Mix together the thyme, cumin, smoked paprika, garlic powder and onion powder in a large bowl then add the wings and toss to coat.
Heat a frying pan over a high heat with a little oil and chargrill the chicken wings all over to blister and heat through.
Serve the chicken wings with some of the pineapple hot sauce.
