Honey Jerk Wings, Mac & Cheese and Cornbread

Hey my lovelies!

Todays recipe is such a treat and is perfect for a sunday dinner or a family meal. There's a few different parts to it but it tastes so good so its definitely worth it!

The chicken is nicest when left to marinate overnight but if you only have a few hours thats fine as well.

As always you can watch me make this on my Instagram and don't forget to tag me in any pictures/videos if you try any of my recipes!

Ingredients for the Honey Jerk Wings

1 kg chicken wings cut into drums and flats

1 tsp salt

1/2 tsp black pepper

1 tbsp mixed herbs

1 tsp chicken seasoning

1 tsp all purpose seasoning

1/2 tsp onion granules

1/2 tsp garlic granules

1tsp browning

2 tbsp jerk seasoning

2 sprigs of thyme

2 spring onions cut

6 tbsp honey

Ingredients for the Mac & Cheese

450g pasta

2-3 chicken stock cubes depending on how much water you use. I use 1 stock cube per 450ml of water

56g unsalted butter

240g sour cream

1/4 tsp black pepper

1/2 tsp mixed herbs

1 tbsp creole seasoning/cajun seasoning

1/2 tsp onion powder

1/2 tsp garlic powder

500ml milk

300ml double cream

4 eggs

450g red leicester

450g grated mozzarella

450g gouda cheese

100g pecorino romano cheese

Ingredients for Cornbread

140g fine cornmeal

140g flour

70g granulate sugar

2 tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of salt

375ml buttermilk

2 eggs

113g melted butter

Milk if needed

Directions for the wings

• Cut, wash and dry your chicken wings

• Add all seasonings mentioned above apart from the honey and mix well so that all wings are nicely coated

• Cover and place in the fridge until ready to cook

• When ready to cook preheat the oven to 180c, cook for 20 minutes on each side

• Add honey to a separate bowl and you can either brush it on each wing or place the wings in the bowl and mix till they are all coated with honey

Directions for the cornbread

• To the mixing bowl, add the cornmeal, flour, granulated sugar, salt, baking powder and baking soda and mix till combined

• Add the buttermilk and 2 eggs and whisk on a low speed, whilst whisking add the melted butter and whisk until just combined

• If you find your batter is a bit too thick just add some milk until its pourable like the consistency in the video but you shouldn't need to

• Add your dish to a preheated oven at 180c and let the dish heat up, add 3tbsp butter to the dish and add your mixture into the dish

• Use the back of a spoon to smooth over the top

• Place in the oven and cook for 25 minutes or until golden brown on top, to see if its cooked put a toothpick into the centre and it should come out clean

Directions for the mac & cheese

• Boil the pasta in the chicken stock water but not all the way as its going to cook in the oven too, so make sure the pasta still has a bit of a bite to it

• Grate your cheeses and put each cheese on a separate plate

• Drain the pasta and add to a bowl

• Add the butter, sour cream and seasonings to the pasta and mix

• Add about a handful of mozzarella, red leicester, gouda and 50g of your pecorino romano to the pasta and mix

• Butter your chosen dish so the pasta doesn't stick when its finished cooking

• Preheat your oven to 195c

• Now its time to assemble your mac & cheese (I was running out of time so I did it differently in my video, but stick to this method so you have a really nice creamy mac)

• Start with a layer of pasta, then, add a light layer of mozzarella, then red leicester, and then gouda cheese.

• Repeat this process till you get to the last layer and this is where I added my cheese a bit differently. You don't want the top layer to just be white cheese so add the rest of your mozzarella, gouda and romano cheese with bits of red leicester mixed in as well.

• In a separate bowl add the milk, double cream and eggs and mix until combined, pour the mixture into your mac and cheese and ensure it doesn't come above the cheese.

• Add a sprinkle of paprika on top for some colour

• Cover your dish with a lid or foil and cook in the oven for 30 minutes, remove the lid and cook for about 10 minutes then add the lid/foil back on and cook for another 20 minutes.

• Serve and enjoy!