Jerk chicken wings 2 ways

Today I have two versions of jerk chicken wings for you. You can either prepare them in the oven as usual or fry them in a pan. For the oven version, it is important that you prepare them on the grill so that they are nice and crispy on all sides. With the pan version, you get juicy and crispy wings. All you need is our jerk sauce and a few (classic Jamaican) spices and a little oil.

Spicy Jerk Chicken Wings oven style
Ingredients
approx. 600 g chicken wings
1 tbsp YARDIES Jerk Marinade
a bit of salt
some Scotch Bonnet chili powder (optional)
One lime quartered
Grill grate with drip tray

preparation
For the oven wings, rub in the marinade together with chili powder (optional) and salt and leave to stand for at least 4 hours. Bake on the grill for about 15 minutes at 180 degrees. Serve the jerk chicken wings drizzled with lime juice. The lime juice really gives the wings that final kick, you definitely shouldn't leave it out :)

Crispy & juicy jerk chicken wings
Ingredients
approx. 600 g chicken wings
1/2 bunch of spring onions, cut into fine rings
The following spices as desired:
1 tsp thyme
1 tsp allspice, ground
1 tbsp paprika
1/2 tsp ginger powder
1/2 tsp onion powder
1 tsp garlic powder
Scotch Bonnet Chili Powder (optional)
3-4 tbsp YARDIES Jerk Sauce
Potato starch (alternatively cornstarch)

preparation
Mix the chicken wings with the spices and then coat them in potato starch. Fry in hot oil for 3-4 minutes on both sides. In the meantime, heat YARDIES Jerk Sauce with a little water (approx. 2 tablespoons) and add spring onions. After frying, toss the chicken wings in the warm jerk sauce. Serve sprinkled with some spring onions.