DUPPY WINGS WITH TOASTED COCONUT (SERVES 4)

Ingredients: 1kg chicken wings 3 tbsp Cracking Curry Jerk 1 lime Fresh or dried thyme 2 tbsp Authentic Pepper Sauce 1 tbsp honey 2–3 tbsp desiccated coconut 2 spring onions.

Method:

1. Mix the Cracking Curry Jerk, half the lime juice and the thyme. Coat the wings and leave

for 2 hours, or overnight.

2. Bake at 200°C fan for 40–45 minutes, turning halfway.

3. Toast the coconut in a dry pan for 2–3 minutes until golden.

4. Mix the Authentic Pepper Sauce, honey and remaining lime juice.

5. Toss the hot wings in the sauce.

6. Sprinkle with the coconut and sliced spring onion. Serve with lime wedges.

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