Jerk Chicken Wings

Recipe Ingredients

24		Chicken wings - (about 4 pounds)
8		Scallions - cut into 1" piece
4		Fresh jalapeno peppers - seeded and coarsely
2 tablespoons	30ml	Distilled white vinegar
1 tablespoon	15ml	Ground allspice
4		Garlic cloves - chopped
2 teaspoons	10ml	Dried thyme
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
1/4 teaspoon	1.3ml	Cayenne
1/4 cup	59ml	Vegetable oil
		Lime wedges

Recipe Instructions

1. Rinse chicken with cold water and pat dry. Cut off and discard pointed tip of each wing and halve wings at the main joint.

2. In a food processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic, thyme, salt, pepper, and cayenne. Process until well blended. With machine on, slowly pour in oil and puree until a thick paste forms.

3. In a large bowl, combine chicken wings and jerk paste. Toss until wings are well coated. Cover and refrigerate overnight

4. Preheat broiler. Arrange wings on broiler pan about 6 inches from heat and broil, turning once, until nicely browned outside and cooked through, about 20 minutes total. Serve warm or at room temperature with lime wedges and lots of napkins.

The name of this recipe is no reflection on the cook; jerk is a fiery Jamaican marinade for chicken, pork, or beef.

Source:
Kurt Lucas

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.