JERK CHICKEN WINGS
Jerk Chicken Wings
Jerk Chicken Wings
My version of the popular Jamaican dish…
Yield: 4 servings
PREP IT!
16 whole Chicken Wings or 32 party Chicken Wings
For rinsing Citrus or vinegar of your choice
2 tablespoons Taste Tutor Seasoning 101
For Jerk Marinade:
1 small (or ½ large) Yellow onion, fresh, quartered
3 stalks Scallion (green onion), large diced
1 tablespoon Ginger, fresh, peeled (½-inch piece)
4 cloves Garlic, fresh, whole
1 small Scotch bonnet pepper (habanero), optional based on your spice tolerance
½ large Lime, fresh, juiced
½ large Orange, fresh, juiced
1 tablespoon Soy sauce, low sodium
6 tablespoons Taste Tutor Jerk Seasoning
For grill or pot Oil, vegetable
For Jerk Sauce:
Remaining Jerk Marinade, recipe above
1½ cups Chicken Broth
1 cube or 1 teaspoon Chicken Bouillon
1 teaspoon Browning Sauce
MAKE IT!
Clean chicken wings by cutting off any excess fat or feathers. In a large bowl, with running water, rinse chicken wings with water and your choice of citrus or vinegar. While rinsing chicken technically does not kill bacteria on the surface or interior of the chicken, rinsing helps you to start with a clean slate for the flavors in the jerk marinade. Be sure to thoroughly bleach your surrounding work area and tools after cleaning the chicken.
Score chicken skin so marinade penetrates the meat. Pat dry and season chicken wings with Taste Tutor Seasoning 101.
In a food processor or blender, blend onion, scallion, ginger, garlic, scotch bonnet, lime juice, orange juice, soy sauce, and Taste Tutor Jerk Seasoning until smooth paste forms. Cover the chicken with jerk marinade, placing in a zip top bag or bowl covering with plastic wrap, and refrigerating at least 4 hours to overnight. Overnight is better.
Once ready to cook, remove the chicken wings from the marinade, wiping off any excess. Set the marinade aside for later.
Place chicken wings on a medium high, oiled grill. Sear on both sides until skin is dark and crispy. You can also, heat oil in a large Dutch oven or heavy bottom pot, over medium heat. Add chicken, skin side down to sear until skin is dark and crispy.
Once seared on both sides, remove chicken from grill or pot and set aside. Feel free to cook the chicken thoroughly on the grill. If doing so, be sure to baste with some of the leftover marinade and flip and rotate the chicken to ensure even cooking.
In a large pot or roasting pan, add remaining jerk marinade, chicken broth, chicken bouillon, and browning sauce. Bring to a boil and whisk until sauce begins to reduce by ¼ and thicken.
Toss wings in sauce and allow to cook to an internal temperature of 165F.
Remove chicken wings from sauce and serve separately with rice, with plantains, or with your favorite side. ENJOY!
Tip: Grilling creates an additional flavor, traditional to jerk chicken.
Reheat leftovers: on the stove top or in the microwave.