Caribbean Style Crispy Jerk Chicken Wings & Hot Banana Ketchup

Not a huge introduction Is needed. My mum loves wings. I love my mum. Therefore, we eat a huge number of wings. We also love holidays and we have been fortunate enough to spend some of our best in the Caribbean. In essence, this dish makes us all very happy.



1kg Chicken Wings

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Cayenne Pepper

1 tsp Dried Thyme

½ tsp Cracked Black Pepper

1 tsp Salt

2 tsp Brown Sugar

½ tsp Allspice, ground

¼ tsp Cinnamon, ground

1/8 tsp Cloves, ground

¼ tsp Cumin, ground

1 tsp Baking Powder

Banana Ketchup

2 tbsp Plump Raisins

½ Onion, finely chopped

2 Cloves Garlic

3 tbsp Tomato Puree

3 Ripe Bananas

200ml Vinegar

100g Brown Sugar

1 Scotch Bonnet, chopped (or less if you don’t want it too spicy)

2 tbsp Honey

1 tsp Allspice

100ml Water

50ml Rum

1 tsp Salt


1. Begin with the ketchup. Add the raisins, onion, garlic, tomato puree, bananas and vinegar to a blender and blend until smooth. Transfer to a pan and bring to simmer, stirring as the bananas will want to stick.

2. Once simmering, add the water, sugar, honey, allspice, scotch bonnet and salt. Bubble for 20-30 minutes or until reduced. It should be nice and thick so keep cooking until you reach this point.

3. Stir in the rum, remove from the heat and taste. It should be sweet, spicy and aromatic. Season to your liking. Decant into a sterile jar and set aside. This will keep in the fridge for a month.

4. Meanwhile mix all the ingredients for the wings in a large non-reactive bowl.

5. Preheat the oven 220C. Line a baking tray with baking paper and space out the wings.

6. Bake for 30 minutes, turn over and bake 20 minutes more until juicy and crisp.

7. Serve with shredded spring onion and banana ketchup for dipping.