These jerk chicken wings are packed with Caribbean flavour served with creamy coconut rice and peas.
Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
Place the chicken on a shallow foil-lined large baking pan and bake in the oven for 35-40 minutes, or until cooked through.
Meanwhile, heat the oil in a medium saucepan and fry the onion for 3-4 minutes until it begins to soften. Add the rice, coconut milk and beans, cook for 10-15 minutes with lid on or until rice is done.
Stir in the spring onion and 1 tsp Caribbean Street Food Seasoning. Place the chicken wings in a large bowl and toss with the rest of the Schwartz Caribbean Street Food Seasoning until evenly coated. Serve the chicken wings accompanied with the rice.