Jerk Chicken Wings
"From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to marinate. I believe the traditional hot chile pepper to use is Scotch bonnet, but you can use your preference."
photo by queenbeatrice
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 5 lbs chicken wings, rinsed, dried
- 10 scallions, chopped
- 5 hot green chili peppers, seeded, chopped
- 5 bay leaves, broken in half
- 4 garlic cloves, slivered
- 2 tablespoons distilled white vinegar
- 1 tablespoon ground allspice
- 2 1⁄2 teaspoons dried thyme
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon cayenne pepper
directions
- Remove tips from chicken wings and separate wings at joint if desired; place wings in large bowl.
- Place remaining ingredients in food processor or blender and process until thick paste forms. Spoon onto chicken and stir to coat. Let stand covered at room temperature 2 hours or refrigerate overnight; turn wings occasionally in marinade.
- Heat broiler (or grill).
- Place half the wings on broiler pan and broil 4 inches from heat for 10 minutes each side. Transfer to serving platter. Scrape marinade from broiler pan and spread on wings. Repeat with remaining chicken wings. Let cool and serve.
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Reviews
-
I prepped these in the marinade before I headed off to work and DH did the grilling and fed the family. He had to hide a few pieces for me or I'd have gotten none ! Kids and DH loved the chicken and it's going on our regular rotation for sure. I had chicken breasts on hand so actually used those cut up into approx sizes of chicken wings. Double D-Delicious ! Made with Recipe #373135 which was a perfect complement to the chicken. Thanks for posting this lovely recipe Jackie ! Made for Team Tasty Tester's during ZWT #9 :) -
Ooooo boy these are yummy. Thanks for sharing your recipe for very tasty wings. Will make these again :)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
