Bajan chicken wings

Bajan chicken wings

These crisp, buttermilk-marinated chicken wings can be found on the menu at London's Riding House Café. They're a bit of effort to make, but are well worth giving a go at home
  • Total:
  • Serves: 10 persons



  1. Step 1

    To make the pepper sauce, blitz all the ingredients plus 1 tbsp of table salt in a food processor or high-powered blender to make a smooth paste. Store in an airtight container at room temperature for up to 3-4 days before using.
  2. Step 2

    The day before cooking, rub the chicken wings in the all-purpose seasoning and put into a large bowl. Pour over the buttermilk and chill overnight.
  3. Step 3

    To make the pickled onions, bring the vinegar and sugar to a boil in a pan over a medium heat, then add the onions. Cover and leave until completely cool, then chill.
  4. Step 4

    Combine all the ingredients for the dry mixture, plus 10g of table salt.
  5. Step 5

    Whisk together 60g of the Bajan pepper sauce and mayonnaise to make a serving sauce, then set aside until ready to serve.
  6. Step 6

    Remove the chicken wings from the buttermilk and drain really well, then toss in the dry mixture.
  7. Step 7

    Heat the oven to 200C/fan 180C/gas 6. Fill a large pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the wings, in batches, for 5-7 minutes or until crisp, drain onto kitchen paper, then tip onto a baking tray while you fry the rest. Once all the wings are fried, put them into the oven for 5 minutes to cook through.
  8. Step 8

    Serve the wings with the coriander, pickled onions, dipping sauce and the remaining pepper sauce.