RAGGAMUFFIN RUB WINGS / 12:51 SCOTCH BONNET SWEET CHILLI JAM GLAZE
Recipe by @soldierboybbq
1kg of chicken wings
2 whole limes
2 Tbl spoons of vegetable oil
2 Tbl spoons of Raggamuffin Rub
2 spring onions finely chopped
Small handful of chopped parsley
1 Heaped Tbl spoon of Sauce Shop X 12:51 scotch bonnet jam
Pre heat your bbq or oven to 180c
Prepare your wings by cutting into flats and drums or keep whole if you prefer.
Take 2 table spoons of vegetable oil the juice of a lime and 2 table spoons of Raggamuffin Rub.
Mix to a paste and and coat all the wings evenly, allow to marinade for a couple of hours or overnight if you have the time.
If cooking on a bbq ideally set up for 2 zone cooking. You want to cook them through to at least 75c but I like to take them to around 82c and then finish direct over the coals to get that nice charred skin that we all love.
Take another squeezed lime, 2 tables spoons of honey and 1 heaped table spoon of scotch bonnet jam. Mix this all together in a pan and place on the bbq for 2-3 minutes and baste the wings with this until you have a nice glaze.
Arrange on a serving plate and finish with some chopped spring onion and flat leaf parsley and fresh red chilli.