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Dried fruit atchar

5 minutes

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30 minutes

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Braaied broccoli

10 minutes

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Paneer pilau

40 minutes

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Lemon-and-herb butter stuffed trout

25 minutes

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Golden tahdig

11⁄2 hours

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Mussels in fennel-and-coconut broth

25 minutes

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Cajun prawns

10 minutes

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Braaied beef fillet

25–30 minutes

Air-fryer gochujang chicken thighs

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Air-fryer gochujang chicken thighs

45 minutes

Whole roasted trout

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Whole roasted trout

25 minutes

Air-fryer jerk chicken wings

Chicken recipes

Air-fryer jerk chicken wings

20 minutes

7 of 28

Air-fryer jerk chicken wings

By Keletso Motau

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

For the marinade:

2 spring onions, roughly chopped
2 cloves garlic
1 Scotch Bonnet chilli, seeded
3 sprigs fresh thyme
2 T honey
1 T ground allspice
1 t ground white pepper
1 t ground nutmeg
1 T ground cumin
1⁄2 cup soya sauce

For the green sauce:

30 g fresh coriander
2 cloves garlic
10 g fresh mint, plus extra to garnish
1⁄2 cup plain yoghurt
1 lime, zested and juiced
sea salt and freshly ground black pepper, to taste

For the chicken:

600 g free-range chicken wings
1 T extra virgin olive oil
2 x 250 g sachets Woolworths Heat and Eat coconut jasmine rice
1 x 400 g can red kidney beans, drained
1 papaya, peeled and roughly chopped

Method

1. To make the marinade, place all the ingredients in a blender, then blend until smooth. Coat the chicken wings in the marinade and the olive oil, then place into an air-fryer and cook for 15 minutes at 200°C.

2. To make the sauce, blend all the ingredients together until smooth, then
set aside until needed.

3. Heat the rice according to package instructions and mix with the beans.

4. Serve the cooked chicken with the rice, green sauce and papaya chunks, garnished with mint.

Cook's note: Double the marinade and freeze it to defrost before your next braai. It’s just as good used for fish, vegetables and the most delicious lamb chops.

Find more chicken recipes here.

Photographs: Myburgh Du Plessis  
Production: Keletso Motau
Food assistants: Lerato Motau And Ivan Masiyazi