Jamaican "Jerk" Chicken Wings Recipe - Cooking Index
1 | Onion - chopped | |
2/3 cup | 97g / 3.4oz | Finely-chopped scallion |
2 | Garlic cloves | |
1/2 teaspoon | 2.5ml | Dried thyme, crumbled |
1 1/2 teaspoons | 7.5ml | Salt |
1 1/2 teaspoons | 7.5ml | Ground allspice |
1/4 teaspoon | 1.3ml | Freshly-grated nutmeg |
1/2 teaspoon | 2.5ml | Cinnamon |
1/2 cup | 46g / 1.6oz | Minced pickled jalapeño pepper - or to taste |
1 teaspoon | 5ml | Freshly-ground black pepper |
6 | Hot sauce - or to taste | |
2 tablespoons | 30ml | Soy sauce |
1/4 cup | 59ml | Vegetable oil |
18 | Chicken wings (abt 3 1/4lbs) - wing tips cut off | |
And reserved for another use |
Marinade: In a food processor or blender puree the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the hot sauce, the soy sauce and the oil.
In a large shallow dish arrange the wings in 1 layer and spoon the marinade over them, rubbing it in. Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.
Arrange the wings in 1 layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450 degree oven for 30 to 35 minutes, or until they are cooked through.
This recipe yields 4 to 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9568) - from the TV FOOD - NETWORK
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