JERK WINGS
Provided by Food Network
Time 1h5m
Yield 7 to 9 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Wash and pat dry the chicken wings.
- Mix ketchup, soy sauce, sugar, allspice, paprika, black pepper, rosemary, clove, five-spice and red pepper flakes in a bowl.
- Blend garlic, ginger, cilantro and habaneros in the food processor and mix in with the seasoning.
- Coat the chicken wings in the mixture and roast, covered, for 15 minutes, then uncovered for an additional 30 minutes.
CARIBBEAN JERK CHICKEN WINGS
Steps:
- Preheat grill to medium-high.
- Prepare sauce by combining all ingredients together in a saucepan over medium heat. Cook until heated through.
- Rub jerk seasoning into chicken wings. Grill for 10 to 12 minutes or until cooked through. Brush generously with sauce and serve.
JERK CHICKEN WINGS
These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h10m
Yield 6
Number Of Ingredients 18
Steps:
- Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth.
- Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl.
- Bake in the preheated oven for 25 minutes.
- Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes.
- Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 11.4 g, Cholesterol 47.6 mg, Fat 15.9 g, Fiber 1.5 g, Protein 16.6 g, SaturatedFat 3.9 g, Sodium 1463.3 mg, Sugar 6 g
JERK CHICKEN WINGS
Steps:
- Place the chicken wings in a large bowl; discard the tips. Add the jerk seasoning and rum and work into the wings with your hands. Cover and let marinate overnight in the refrigerator. Preheat the broiler. Arrange the wings in a single layer on a pan, place 6 to 7 inches under the broiler, and cook about 7 minutes per side, or until the wings are done.
JERK CHICKEN WINGS RECIPE BY TASTY
This content is intended solely for users of legal drinking age. Drink responsibly.
Provided by Guinness
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Add the onion, garlic, ginger, jalapeño, brown sugar, thyme, salt, black pepper, allspice, nutmeg, cinnamon, cayenne, ground cloves, olive oil, Guinness® Extra Stout, orange juice, and lime juice to a high-powered blender or food processor and blend on high speed until smooth.
- Place the chicken wings in a large resealable bag and pour in the marinade. Make sure all of the wings are well coated, then seal the bag and place in the refrigerator to marinate for at least 2 hours, up to overnight.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Remove the chicken wings from the bag, reserving the marinade, and place on the prepared baking sheet.
- Bake the chicken wings for 25 minutes. Remove from the oven and brush the wings generously with the reserved marinade, then return to the oven and bake for another 20 minutes. Remove the wings from the oven again, flip, and generously brush with marinade again. Bake for 10 minutes more, or until the wings are deep golden brown in color and the internal temperature reaches 165°F (75°C). Remove from the oven and let cool for at least 5 minutes, until cool enough to handle.
- Serve the wings with glasses of Guinness® Extra Stout.
- Enjoy!
Nutrition Facts : Calories 1188 calories, Carbohydrate 16 grams, Fat 95 grams, Fiber 2 grams, Protein 69 grams, Sugar 8 grams
GRILLED JERK CHICKEN WINGS
Step up your tailgating game with these super-flavorful jerk wings.
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the scallions, oil, soy sauce, ginger, brown sugar, thyme leaves, allspice, cinnamon, garlic, Scotch bonnet peppers, lime zest and juice and 1/2 teaspoon ground black pepper in a food processor. Pulse until smooth. Reserve 1/2 cup marinade for basting later. Put the chicken wings and remaining marinade in a large resealable plastic bag. Rub the thyme sprigs between your hands and add to the bag. Seal the bag and massage to distribute the marinade evenly. Refrigerate for at least 4 hours or up to overnight. Remove to room temperature 30 minutes before grilling.
- Preheat a grill for indirect and direct grilling over medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly oil the grill grates. Remove the wings from the bag and season all over with salt. Add the wings to the indirect-heat side. Cover and cook, flipping halfway through, about 20 minutes (the wings will be almost completely cooked at this point). Uncover the grill and baste the wings with some of the reserved marinade. Flip the wings onto the hot side of the grill to crisp up and cook, about 3 minutes, then baste, flip and cook until the wings are cooked all the way through, about 4 minutes more.
- Sprinkle with sliced scallions and serve with lime wedges.
JERK BBQ WINGS
Provided by Food Network
Time P1DT1h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Apply all-purpose seasoning to the wings in a bowl and mix. Add 4 ounces jerk rub and mix thoroughly. Marinate, refrigerated, for 24 hours minimum, or up to 3 days
- Make Island BBQ sauce: Place barbecue sauce, honey, browning, remaining 2 tablespoons rub and 4 ounces water in a small saucepot. Whisk and heat until sauce starts to bubble. Turn it off and set it to the side.
- Preheat a grill for cooking at medium heat. Preheat the oven to 350 degrees F.
- Par-grill wings to about 145 degrees F, 20 to 25 minutes. Transfer to a baking pan and add the Island BBQ sauce.
- Bake, uncovered, until wings reach 165 degrees F, about 30 minutes.
JAMAICAN JERK CHICKEN WINGS
You can adjust the heat in this recipe by the type of pepper you use. I used serrano peppers and thought it was just right, but I like food pretty spicy so if that's not for you, use a milder pepper, such as jalapeno. I found this in the Chicago Tribune 'Good Eating' section. I added the 2 hour chill time to the prep time.
Provided by Hey Jude
Categories Chicken
Time 3h20m
Yield 6 appetizer servings
Number Of Ingredients 12
Steps:
- Arrange the chicken wings in a single layer in a large baking pan.
- Combine remaining ingredients in a blender or a food processor; puree until very smooth. Pour sauce over the wings, coating evenly. Cover the pan with plastic wrap; refrigerate at least 2 hours.
- Heat oven to 350°. Bake until the wings are brown and crispy, about 1 hour.
Nutrition Facts : Calories 614.4, Fat 45.5, SaturatedFat 11.4, Cholesterol 174.8, Sodium 557.7, Carbohydrate 7, Fiber 1, Sugar 4.1, Protein 42.4
SPICY JAMAICAN "JERK" CHICKEN WINGS
Make and share this Spicy Jamaican "jerk" Chicken Wings recipe from Food.com.
Provided by Boo Chef in West Te
Categories Chicken
Time 50m
Yield 18 wings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Make the marinade:.
- In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil.
- In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.
- Arrange the wings in one 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°F oven for 30 to 35 minutes, or until they are cooked through.
Nutrition Facts : Calories 642, Fat 49.1, SaturatedFat 11.7, Cholesterol 169.8, Sodium 1686.2, Carbohydrate 6.7, Fiber 1.7, Sugar 2, Protein 42.2
JERK CHICKEN WINGS WITH CREAMY DIPPING SAUCE
I found this in a Pillsbury cookbook. I'll update when I've had a chance to try it. You may substitute a ready made Caribbean jerk marinade or jerk dry rub for the first 7 ingredients listed. Then marinate and bake as directed. Prep time does not include the time the wings marinate.
Provided by JOYCE K.
Categories Chicken
Time 50m
Yield 3 lbs, 12 serving(s)
Number Of Ingredients 11
Steps:
- In large nonmetal bowl, combine thyme, brown sugar, garlic, allspice, salt, vinegar and hot pepper sauce; mix well.
- Add chicken wings; toss to coat evenly.
- Cover; refrigerate 1 hour to marinate.
- Heat oven to 425 degrees.
- Line 2 15 x 10 x 1 in baking pans with foil; spray with nonstick cooking spray.
- Place chicken wings in sprayed pans.
- Discard any remaining marinade.
- Bake at 425 for 45 minutes or until chicken is no longer pink.
- Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well.
- Serve sauce with chicken wings.
Nutrition Facts : Calories 250.6, Fat 15.2, SaturatedFat 4.5, Cholesterol 98.7, Sodium 426.6, Carbohydrate 4.9, Fiber 0.3, Sugar 1.9, Protein 22.4
CARIBBEAN JERK CHICKEN WINGS
Bring the Caribbean to you with Caribbean Jerk Chicken Wings! You only need 10 minutes of prep time to make these tasty Caribbean Jerk Chicken Wings.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Mix all ingredients except chicken in medium bowl until blended. Reserve 1/4 cup sauce for later use. Add wings to remaining sauce; toss to evenly coat. Refrigerate 1 hour to marinate.
- Heat greased grill to medium heat. Remove wings from marinade; discard marinade. Grill wings 15 to 20 min. or until done, turning frequently and brushing with reserved sauce for the last few minutes.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 4 g, Protein 19 g
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.
Provided by JackieOhNo
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 654.1, Fat 45.5, SaturatedFat 12.8, Cholesterol 218.5, Sodium 576.7, Carbohydrate 5.5, Fiber 1.3, Sugar 1.9, Protein 53.1
JERK GRILLED CHICKEN WINGS
Spicy, citrus, earthy, with the right amount of thyme. These wings should be a hit as long as your guests are brave enough to take some Caribbean heat. I like to serve this with a mango, cilantro, sour cream, mayonnaise, and buttermilk dipping sauce.
Provided by BencyCooks
Categories Appetizers and Snacks Spicy
Time 4h50m
Yield 4
Number Of Ingredients 15
Steps:
- Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
- Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 6.1 g, Cholesterol 30.9 mg, Fat 34.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 6.4 g, Sodium 614.1 mg, Sugar 1.8 g
JAMAICAN "JERK" CHICKEN WINGS
Categories Chicken Poultry Bake Super Bowl Kid-Friendly Gourmet Small Plates
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Make the marinade:
- In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil.
- In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.
- Arrange the wings in one 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°F. oven for 30 to 35 minutes, or until they are cooked through.
JERK CHICKEN WINGS
Jerk is a Jamaican spice paste that usually includes scallions, habanero chile (also called Scotch bonnet), and allspice. Adjust the amount of chile to suit your taste.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).
- Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.
Nutrition Facts : Calories 528 g, Fat 34 g, Fiber 1 g, Protein 48 g
CARIBBEAN JERK CHICKEN WINGS
Really quick and easy, but delicious way to do your Chicken wings! Don't forget to wait until the wings are done before brushing with the sauce, or your wings will burn. Recipe originally by Russell Gwatney and Rick Dalton. Prep and Cook time does not include the time to get the grill ready.
Provided by breezermom
Categories Chicken
Time 20m
Yield 18 wings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium high.
- Prepare the sauce by combining all ingredients except wings and jerk seasoning together in a saucepan over medium heat. Cook until heated through.
- Rub jerk seasoning into the chicken wings. Grill for 10 to 12 minutes or until cooked through.
- Brush generously with sauce and enjoy!
Nutrition Facts : Calories 173.1, Fat 7.9, SaturatedFat 2.2, Cholesterol 37.7, Sodium 384, Carbohydrate 15.7, Fiber 0.3, Sugar 12.6, Protein 9.2
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