Chicken wings with Caribbean rice

Recipe from: 7/1/2001 12:00:00 AM
Ingredients 14
Servings 1
Minutes 20 minutes + marinat


Serving Change
  • 250
    mango juice
  • 40
  • 1
    lemon (rind only)
  • 8
    Tabasco Habanero sauce
  • 16
    chicken wings
  • 30
    sunflower oil
  • 10
    freshly grated ginger
  • 8
    spring onions
  • 1
    red pepper, cut into thin strips
  • 100
    baby corn, halved
  • 500
    cooked rice
  • 200
    chicken stock
  • 410
    red kidney beans, drained
  • 1
    avocado pear, cubed


20 minutes + marinat
1 Heat the mango juice and honey together and allow to simmer for 5 minutes. Remove from the heat and add lemon rind and 5 ml of Habanero Sauce. Allow to cool. 2 Place chicken wings in a shallow dish and drizzle with the sauce. Allow to marinate for 1 hour. 3 Thread the wings on to wooden skewers and place on a greased baking tray. Bake in a preheated oven at 200 ºC for 20-30 minutes. Turn once to ensure even browning. 4 Heat the oil in a large frying pan. Add ginger, spring onions (cut into 2 cm pieces), red pepper and baby corn. Stir-fry for 1 minute, then add rice. Stir-fry for a further minute, then stir in the remaining Habanero Sauce, the stock and beans. Cook for 5 minutes, stirring occasionally. 5 Remove from the heat, gently stir in the avocado and season with salt to taste. Divide between 4 serving dishes. Top each serving with chicken skewers and enjoy. Serves: 4 Preparation time: 20 minutes Cooking time: 25 minutes Oven temperature: 200 ºC

Read more on: poultry  |  bake


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