Transform your kitchen skills with these restaurant-worthy dishes featuring The Best Dressed Chicken.

The Best Dressed Chicken BBQ Wings with Tangy Lime & Pineapple Sour Cream Dip

Prep time: 15 minutes

Cooking time: 50 minutes

Serves: 6

Ingredients

For The Chicken Wings

2 lbs The Best Dressed Chicken Wings

6 oz barbecue sauce

2 oz Maple syrup

1 tsp salt

½ tsp pepper

1 tsp garlic powder

1 tsp dried thyme

½ Scotch bonnet, very finely diced

½ tsp paprika

1 tbsp olive oil

For The Dip

4 oz sour cream or plain Greek yoghurt

¼ cup fresh pineapple, cut into small cubes

½ tsp cumin

Juice & zest of 1 lime

Pinch of sea salt

Freshly cracked pepper

1 tbsp fresh cilantro, finely chopped

Method

1 Mix all the dip ingredients and place in the fridge until ready to serve.

2 Pat the chicken wings dry and separate them into drumettes.

3 Preheat the oven to 400°F.

4 Line a baking tray with parchment.

5 In a large bowl, mix the barbecue sauce, maple syrup, and seasoning ingredients. Reserve ½ cups for basting the chicken.

6 Place the wings into the bowl of sauce and coat well.

7 Place the wings onto the baking tray and bake in a preheated oven, turning and basting with the reserved sauce every 15 minutes until golden brown, about 50 minutes, or until an instant-read thermometer inserted near the bone registers 165°F.

8. Serve hot with the tangy lime pineapple sour cream dip.

The Best Dressed Chicken Escoveitch

Ingredients

For The Chicken

2 The Best Dressed Chicken Deboned Breast, halved and cut into 2″ strips

12 oz all-purpose flour

1 tsp ground pimento

1 tbsp freshly picked thyme leaves or ½ tsp. dried thyme

1 tsp salt

Freshly cracked pepper

Vegetable oil for deep frying

2 eggs, beaten

2 tbsp milk

For The Pickle

1 cup vinegar

¼ cup sugar

6 whole pimento berries

3 fresh pineapple slices, thinly sliced

1 carrot, julienned

1 cho-cho, julienned

1 medium onion, thinly sliced

2 Scotch bonnet peppers, thinly sliced

1 medium beetroot, julienned

Method

1. Make the pickle by heating the vinegar, sugar, and pimento berries in a small pot.

2. As soon as the sugar melts, add the carrot, cho-cho, and onions. Boil for a minute, then turn off the flame. Add the pineapple and peppers and stir together. Strain and place the vegetables in a bowl.

3. Pour the hot vinegar over the beetroot and set aside. Keep the beetroot strips separate so they don’t colour the other vegetables.

4. Pour approximately 2″ of oil into a skillet and place on medium-high heat.

5. Mix flour, salt, pepper, pimento, and thyme in a large bowl.

6. In another large bowl, beat the egg and milk together.

7. Dredge the chicken pieces in the flour mixture, thoroughly coating. Shake excess.

8. Dip the chicken pieces in the egg mixture and back again into the flour.

9. Set the chicken pieces on a plate to rest for 5 minutes.

10. Test the oil by dropping a small piece of coating in the skillet. If it sizzles, the oil is ready for frying.

11. Place about four chicken pieces in the skillet at a time; don’t overcrowd the pan.

12. Fry in batches until golden brown and thoroughly cooked inside.

13. Drain cooked chicken strips on a paper towel.

14. Serve hot chicken strips with vegetable pickle and beetroot on top, and festival, waffles, or your favourite starch alongside.

Photos: The Best Dressed Chicken