Caribbean Sorrel Chicken Wings

These Sorrel chicken wings are the perfect Caribbean air fried recipe to serve during the holiday/festive season. Bite sized pieces of chicken coated with a sweet and spicy sorrel sauce. No deep fat frying needed!

Course Appetiser

Cuisine Caribbean

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 382kcal

Author Charla

Ingredients

2 lb chicken wings (1kg)

For the sorrel sauce/glaze/dip

2 cups sorrel drink (475ml) see recipe post
¾ cup tomato puree (180ml) I used passata
scotch bonnet chopped to taste (I used half a scotch bonnet)optional (or use ¼ of powdered chilli instead)
2 tablespoon raw cane sugar (24g) optional
½ tablespoon all purpose seasoning (7.5g) see notes for the recipe link
1½ tablespoon tapioca starch (12g)
1½ tbsp warm water (12g)

For the chicken

2 tablespoon green seasoning (30g) see notes for the recipe link
2 tablespoon all purpose seasoning (30g)
½ teaspoon black pepper (1.5g)
¼ teaspoon pink salt (1g)

Flour blend for the chicken

¾ cup tapioca starch (90g) or arrowroot works too
3 tablespoon all purpose seasoning (44g)
1 teaspoon thyme fresh or dried
1 teaspoon garlic granules (5g) or powder
1 teaspoon onion granules (5g) or powder
½ teaspoon pink salt (1.5g)

US Customary - Metric

Instructions

Preheat the air fryer.

To make the sauce

Prepare the sorrel sauce by adding the sorrel, tomato puree and scotch bonnet to a blender and proceed to blitz into a smooth consistency(skip this step if you omit the scotch bonnet or use scotch bonnet powder instead .
Pour the sorrel and tomato mixture into a medium sized saucepan on medium heat and begin to whisk until it starts to heat through.
Once heated, add the all purpose seasoning (chilli if you are using) and raw cane sugar continuing to whisk
Mix together the tapioca starch and warm water in a small bowl.
Once combined, pour the tapioca starch with the warm water into the sorrel mixture, continuing to stir until the sauce starts to thicken up.

For the chicken

Place the chicken in a medium sized bowl and proceed to coat with the green seasoning, all purpose seasoning and black pepper.
Add the ingredients for the flour blend (tapioca starch, all purpose seasoning, thyme, onion powder, garlic powder and pink salt to a zip lock/secure tied bag along with the chicken and shake the bag to coat the chicken..

To air fry the chicken

Place the chicken wings in the air fryer basket (you might have to do this in batches) being careful not to overcrowd.
Set the air fryer to 180c/356f for 20 minutes, turning the chicken half way through.
5 minutes before the chicken wings are done cooking, open the fryer basket and use tongs to dunk the wings in the sauce then return the wings to the air basket and repeat.
To crisp the wings, resume air frying for another 5-10 minutes.
If you want the wings wet/sticky then pour the remaining sauce over the chicken wings before serving or alternatively, serve as a dipping sauce.

Video

Notes

This is the link that you need for the Green Seasoning and All Purpose Seasoning.
Make sure to wash and dry the chicken as per Caribbean tradition - lemon/lime with vinegar.
I recommend using passata or pure tomato puree as opposed to ketchup which is full of refined sugars.
Any leftover sorrel sauce can be refrigerated but needs to be used within 2 days.
When adding the tapioca/water mixture be sure to whisk continuously to avoid the sorrel sauce from becoming lumpy.
Feel free to add some more additional ingredients to the sorrel sauce i.e more ginger, orange peel, pimento etc...
The amount of spiciness will be to your preference i.e a whole, half or a quarter of a scotch bonnet.

Nutrition