Jamerican jerk chicken wings is my American version of the classic Jamaican dish.
One of the things I like most about Caribbean cuisine is the unique ethnic influences. Indian, Chinese, African and Spanish seasoning marry beautifully in local dishes from Jamaica to Saint Lucia and all the beaufitul islands in between. In fact, I first fell in love with curry in Jamaica.
It’s important to me to keep that tradition alive in my Jamerican jerk chicken wings. So, in my recipe, you’ll find; cinnamon, cumin, mirin, soy sauce and of course the classic scotch bonnet pepper, no jerk recipe is complete with out it. Not-to-mention, they are absolutely scrumptious and a breeze to make.
I like to make sure all my dishes easy to pick up at casual parties so I use chicken wings sections. Be sure to save your sofa by providing your guests (especially the little ones) with moist napkins. Keep to your Super Bowl theme by piling individually packed towelettes on a small football shaped platter with utensils on your buffet or in punch glasses on the coffee table. Be sure to place a small wastebasket
nearby as well.
The list of ingredients may seem daunting at first but think of it as a scavenger hunt at the grocery store. Just repeat this mantra: My wings will be scrumptious, my wings will be scrumptious....
And remember, all you have to do is blend everthing together, pour, over the chicken, let the marinade magic happen overnight and bake the next day.
5 pounds chicken wings sections
1 scotch bonnet pepper, ribs and seeds removed (use 2 for intense heat)
1 jalapeno, ribs and seeds removed
1 Anaheim pepper, ribs and seeds removed
1 yellow onion, quartered
6 green onions
1/2 cup mirin (a type of rice wine vinegar)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup Parsley
4 springs thyme (leaves only)
2 inch piece fresh ginger (peeled and sliced)
1 tablespoon cumin
1 tablespoon cinnamon
1 tablespoon cayenne pepper
5 cloves garlic
1 tablespoon allspice
1 teaspoon nutmeg
1/2 cup vegetable oil
Salt and pepper to taste
¼ cup olive oil for drizzling (optional)
Combine all ingredients (except olive oil) in a food processor. Place in zip top bags within a large bowl and marinate at least 6 hours, up to overnight for the best flavor.
Remove chicken from marinade but do not rinse. Place chicken on foil lined, sheet pan coated with non-stick cooking spray, approximately 2 inches apart.
Bake at 425 degrees until crispy, approximately 20 minutes, then turn heat down to 375 and bake until cooked through about 20 min