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Jerk Chicken Wings

JAMAICAN JERK CHICKEN WINGS
Bahama Breeze Recipe

Serves 6


Jerk Marinated Chicken Wings:
3 tablespoons garlic, chopped
1 tablespoon thyme, fresh chopped
1 teaspoon allspice, ground
1 cup water
1/8 cup scallions, sliced
5 pounds chicken wings whole, thawed
jerk seasoning (dry) as needed

Jamaican Marinade:
1/4 cup olive oil
2 tablespoons Jamaican jerk seasoning
1/4 cup orange juice
1/4 cup rice wine vinegar
1 tablespoon dark Jamaican rum
1/2 cup chopped red onion
1/2 teaspoon creole seasoning
2 green onions, chopped
1 lime, juiced
2 cloves garlic, minced
1 scotch bonnet or habanero pepper, seeded and minced

Marinating Preparation: Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.  Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade. Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.

Cooking Preparation: After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350 degrees  for 20 a 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill.

Tips: Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings. The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin. By precooking the wings this prevents flare ups on the grill during the final grilling procedure.

Grilling Preparation: Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 1/2 - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165 degrees.

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