Jamaican Jerk Chicken Wings
I came across this way to make Chicken Wings while working out what to have for lunch with the crew one day. I think my love of tropical flavors pairs nicely with my desire to feed, and one day the two merged over some raw wings, and a grill! History was made that day because this has now become one of the staple snacks consumed whenever we get together with friends. I tend to blend my own Jerk Seasoning when at home, but this is the way they get made when on the road!
Total Steps
4
Ingredients
11
Tools Needed
5
Ingredients
- 2.5 pounds Fresh Chicken Wings
- 0.5 cups Yellow Onion, Rough Chopped
- 0.25 cups Celery, Rough Chopped
- 0.25 cups Carrot, Rough Chop
- 2.0 cloves Garlic
- 1.0 tablespoons Jerk Seasoning
- 1.0 each Cinnamon Stick
- 2.0 quarts Water
- 2.0 cups Hot sauce
- 0.75 cups Light Brown Sugar
- 0.5 teaspoons Jerk Seasoning
Instructions
Step 1
Place the wings, onion, celery, carrot, garlic, cinnamon stick, and 1 tablespoon of jerk seasoning in a large stock pot. Fill with water, ensuring the wings are covered. Place the stock pot on the stove over medium heat, and bring the wings to a simmer. Stir frequently to ensure even cooking. Skim any impurities from the surface of the water, and continue cooking until your wings are tender and fully cooked. Remove from heat, strain, and reserve the chicken only, discarding the mirepoix (onion, celery, and carrots).
Step 2
Fire up the grill and allow it to heat to normal grilling temperature.
Step 3
Start the sauce by adding hot sauce, brown sugar, and the remaining jerk seasoning to a medium sauce pan. Place on the stove over medium heat, and cook until the volume is reduced by ½. Stir occasionally to prevent the sugar from burning to the bottom of your pan.
Step 4
Place your cooked wings in a large mixing bowl, and pour ½ cup of the prepared wing sauce over them. Toss to coat evenly, and then mark your wings on the grill. Continue to turn wings every couple of minutes to prevent burning, allowing a slight char for added flavor. When the wings are grilled and have good markings, remove them from the grill and return to the mixing bowl. Pour the remaining sauce over the wings and toss once more. Reserve the wings in sauce until ready for service.