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Winning Wings from Funnybones Foodservice

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Three tasty takes on chicken wings from the Caribbean specialists

NEW to the table from Funnybones Foodservice as part of the Irie Eats range of authentic Caribbean cuisine, is a trio of Chicken Wings, each with its own unique flavour.

Want your wings like Grandma made them, then Original Jerk flavour is for you. Feeling a little adventurous? Then the Spicy Jerk will be right up your street. And for those with less tolerance for spice, there’s a sticky Honey Jerk flavour which adds a delicious sweetness to a gentle Jerk spiciness.

Made for the foodservice market, the ready marinated wings need only 12 minutes to cook in the oven from frozen to bring them up to perfection for serving. There are 25-30 wings in each 1kg pack and they can be served in a variety of ways.

These wings are an ideal street food dish, and also make a perfect standalone starter. As a main meal they can be paired simply with chips and slaw, or served alongside a side dish such as macaroni cheese or sweet potato mash.

“Our Irie Eats collection showcases all the flavours of the Caribbean and features authentic recipes, spices and ingredients,” says Tom Styman-Heighton, Development Chef for Funnybones Foodservice.

“Wings are a staple across the region and these are not the standard American-style BBQ wings. Ours are flavoured with a Jerk sauce made with traditional spices and Scotch Bonnet chilli peppers which give a warmth and heat without being overpowering.  Although the Spicy Jerk Wings do have quite a kick!”

There are many recipes for Jerk seasoning but most include chillies, onions, thyme and garlic with a mixture of spices such as cinnamon, ginger, allspice and cloves. Originating in Jamaica hundreds of years ago, the spicy marinade, rub and flavouring is now popular throughout the Caribbean and has become perhaps the most instantly recognisable dish from the region worldwide.

“Jerk Chicken Wings are a classic Caribbean dish and our new options will please all as we have made three versions each with a different level of spiciness,” says Tom.  “While the wings are delicious on their own, operators can create an authentic Caribbean sharing feast by combining them with other Irie Eats dishes. Our Irie Eats range allows chefs to pick and mix from a selection of regional favourites such as Rice and Peas, Callaloo Stew and Curried Mutton.”

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