Jerk Chicken Wings with Rice n’ Peas and Coleslaw

Shred the cabbage as thinly as possible using a potato peeler.

Grate the carrots and add both vegetables to a bowl.

Add mayonnaise, salad cream, sugar, salt, and pepper to the bowl.

Taste and adjust the salt and sugar if needed, then refrigerate before serving.

Marinate the chicken wings with jerk marinade, dry jerk seasoning, salt, and pepper.

Place the wings in an air fryer set at 170°C and cook for 25 minutes, turning halfway through.

Prepare the wet jerk seasoning by mixing dry jerk seasoning, sweet chilli sauce, ketchup, lemon juice, and water.

After 25 minutes, remove the chicken wings, coat them in the wet seasoning, and return them to the air fryer for 6 minutes.

Remove chicken from air fryer and allow to cool ensure chicken is cooked well throughout.

In a pan, combine kidney beans (undrained), coconut milk, thyme, pimento, all-purpose seasoning, spring onions, garlic, scotch bonnet, salt, black pepper, and water. Bring to a simmer.

Rinse the rice using a sieve and add it to the kidney bean mixture. Let it simmer for 15 minutes with the lid on, stirring occasionally on medium heat.

Turn off the heat, cover the pot with tin foil, and secure the lid to allow the rice to steam for 8 minutes.

Fluff up the rice before serving.