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1. Blend the Scotch bonnet pepper, scallions, garlic, ginger, allspice, thyme, soy sauce, juice of 1 lime, black pepper and olive oil into a smooth, thick paste.
1 piece Scotch bonnet pepper, seeded,
4 piece scallions,
3 clove garlic,
1 tbsp fresh ginger, peeled,
1.5 tbsp ground allspice,
1 tbsp fresh thyme leaves,
1 tbsp low-sodium soy sauce,
1 piece limes,
1 tsp black pepper,
1 tbsp olive oil
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2. Pat the chicken wings very dry, then toss with the baking powder and 0.5 tsp of the salt. Add the jerk paste and coat well, working it under the skin. Cover and refrigerate at least 4 hours, ideally overnight.
1.5 lb chicken wings, split into flats and drumettes,
1 tsp baking powder, aluminum-free,
0.5 tsp salt
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3. Heat the oven to 220°C (425°F) and set a rack over a lined baking sheet. Arrange the wings in a single layer on the rack with space between them.
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4. Bake for 25 minutes, flip the wings, and bake another 20 minutes until deeply browned, crisp and cooked through (75°C/165°F inside).
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5. Warm the honey with the juice of the remaining lime in a small bowl for 10 seconds in the microwave to loosen it. Toss the hot wings with this thin glaze so they are lightly coated and sticky, then return to the oven for 3 minutes to set.
1 piece limes,
1.5 tbsp honey
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6. Toss the cabbage and carrot with the Greek yogurt and the remaining 0.25 tsp salt to make a crunchy, fiber-rich slaw. Serve a modest portion of wings over the slaw and scatter with cilantro.
0.5 piece green cabbage, shredded,
2 piece carrot, grated,
0.2 cup cilantro (garnish),
0.2 cup Greek yogurt, plain nonfat,
0.2 tsp salt
