Chicken wings with banana ketchup

Name: Chicken wings with banana ketchup
Total time: 5700 s
Yield: Serves 5 servings
Cuisine: British
Ingredients: 3 tbsp olive oil; 180 g onion - peeled, halved and thinly sliced; 2 garlic cloves, peeled and roughly chopped; 3 mild red chillies, roughly chopped, seed and all; 20 g ginger, peeled and roughly chopped; 90 g tomato paste; 1 1/2 tsp ground allspice; 650 g large overripe banana, peeled and mashed with a fork; 150 ml rice wine vinegar; 90 g dark soft brown sugar; 1 tbsp soy sauce; 2 tbsp fish sauce; 2 tbsp lime juice; 1 tbsp maple syrup; 7 garlic cloves, peeled and crushed; 1 tsp baking powder; 2 tbsp olive oil; 200 g banana ketchup; 2 kg chicken wings; Salt; 4 spring onions, trimmed and thinly sliced at the angle (50 g); 2 tbsp lime juice; 1 1/2 tsp olive oil

Santy Coy @chefsantycoy

Gold Coast, Australia

This is a magnificent way to use up overripe banana that is not banana bread. This banana ketchup goes well with all sorts of grilled meats, cheeses and especially there chicken wings.

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This is a magnificent way to use up overripe banana that is not banana bread. This banana ketchup goes well with all sorts of grilled meats, cheeses and especially there chicken wings.

Santy Coy @chefsantycoy

Gold Coast, Australia

This is a magnificent way to use up overripe banana that is not banana bread. This banana ketchup goes well with all sorts of grilled meats, cheeses and especially there chicken wings.

Saved

Ingredients

1 hour 35 minutes

Serves 5 servings

Banana ketchup:
3 tbspolive oil
180 gonion - peeled, halved and thinly sliced
2garlic cloves, peeled and roughly chopped
3mild red chillies, roughly chopped, seed and all
20 gginger, peeled and roughly chopped
90 gtomato paste
1 1/2 tspground allspice
650 glarge overripe banana, peeled and mashed with a fork
150 mlrice wine vinegar
90 gdark soft brown sugar
1 tbspsoy sauce
2 tbspfish sauce
Chicken wings:
2 tbsplime juice
1 tbspmaple syrup
7garlic cloves, peeled and crushed
1 tspbaking powder
2 tbspolive oil
200 gbanana ketchup
2 kgchicken wings
Salt
spring onion salad:
4spring onions, trimmed and thinly sliced at the angle (50 g)
2 tbsplime juice
1 1/2 tspolive oil

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Steps

1 hour 35 minutes

1

To make the banana ketchup:
Heat the oil in a large saucepan on a medium high heat. Add the onions, garlic, chillies, ginger and cook for 15 minutes, stirring occasionally, until the onion are soft and lightly golden.
2

Add the tomato paste and all spice, cook for further 2 minutes, stirring frequently.
3

Then add the banana, vinegar, sugar, soy sauce and fish sauce. Cook for 15 minutes more, stirring occasionally, until bubbling.
4

Leave to cool slightly, then transfer to a food processor and blitz until smooth.
5

Carefully transfer to a sterilised jar and leave to cool, lid off for about an hour. Seal with the lid and refrigerate if not using the same day.
6

To make chicken wings:
Add all the ingredients, minus the wings, to a large bowl with 1 tsp of water and 1 1/2 tsp of salt.
7

Add the wings to the bowl and mix to coat well. Cover with a plate and marinate for longer (up to overnight).
8

Preheat the oven to 180ºC fan. Line a large baking tray with foil and place a large baking rack on the top.
9

Arrange the wings on the baking rack and using a pastry brush, brush half the leftover marinade from the bowl on top (reserving any extra marinade).
10

Bake for 20 minutes, increase the temperature to 220ºC fan and bake for another 10 minutes.
11

Using tongs, flip the wings over, brush with any remaining marinate in the bowl and cook for another 5 - 10 minutes, until nicely coloured.
12

To make spring onion salad:
Mix all the spring onion salad ingredients together with 1/4 tsp of salt in a small bowl and scatter half of this on to a large plate.
13

Arrange the wings on top and then top with the rest of the salad plus any dressing. Serve with the lime wedges and bowl of banana ketchup alongside.
14

Enjoy

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Santy Coy @chefsantycoy

on March 08, 2023 16:48

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!