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Recipes // Main Dish Chicken and Turkey // Jerk Chicken Wings

Jerk Chicken Wings

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By Chef Chaz Brown

Ingredients:

  • 5 scallions
  • 5 sprigs of fresh thyme
  • 2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon brown sugar
  • 3 cloves garlic
  • 1 bunch cilantro stems
  • 2 scotch bonnet peppers
  • 1 teaspoon minced ginger
  • 2 tablespoon vegetable oil
  • 1/4 cup vinegar
  • 1 white onion
  • 1/4 cup orange juice
  • 1/4 lime juice
  • 1 teaspoon cider vinegar
  • 1 teaspoon ground allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • Non-stick pan spray
  • 4 whole limes
  • 1/4 bunch of cilantro leaves
  • 8 pounds medium sized chicken wings

 Directions:

 

  1. Rough chop onions, garlic, cilantro stems, and scallions.  Place the remaining ingredients in food processor and puree until smooth.  Place wings in marinade and refrigerate overnight.  
  2. Preheat oven to 300 degrees F.  Remove the wings from the marinade and place evenly on an aluminum foil lined and non-stick pan sprayed sheet pan.   Place the wings in the oven and let cook until the internal temperature reaches 165 degrees F or about 35 minutes.  Serve with sliced grilled limes and fresh cilantro leaves.
  3. If precooking at home prior to the game, wings can be cooled and refrigerated after they are done in the oven, and then grilled until warmed through and slightly crispy on a portable grill while tailgating.   
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