|
|
Journey To Jamaica Jerk Wings |
|
Ingredients
|
* 1 orange, zest and juice
* 1 Tbsp grated ginger root
* 1 Tbsp minced garlic
* 2 Tbsp Jamaican Jerk seasoning
* 1/2 tsp crushed red pepper flakes
* 1/2 cup soy sauce
* 1/2 cup brown sugar
* 3 pounds chicken wings
* 2 Tbsp toasted sesame seeds
|
|
Directions
|
1. Zest the orange into a large glass bowl, then cut the orange in half and juice it into the bowl.
2. Whisk in the ginger, garlic, jerk seasoning, red pepper flakes, and soy sauce.
3. Add the chicken wings and toss to combine.
4. Cover bowl with plastic food wrap and refrigerate for 1 to 2 hours, stirring a few times to make sure wings all spend time in the marinade.
5. Preheat your oven to 350 degrees.
6. Dump the wings along with the jerk marinade into a large baking pan.
7. Bake at 350 degrees for 25 to 30 minutes.
8. Remove pan from oven (leave oven on) and pour marinade juices out of pan and into a pot; return wings to oven and continue cooking for 20 to 25 minutes more or until chicken wings are thoroughly cooked.
9. Meanwhile, add the brown sugar to the saucepan with the liquid in it and put over low heat.
10. Stir together and simmer slowly until mixture thickens.
11. When chicken is cooked through, remove from oven and pour the thickened sauce over and toss to coat.
12. Dump wings onto platter and sprinkle sesame seeds on top and serve.
Note: Total cooking time is about 45 to 55 minutes.
|
|
Story
|
Most bottled Jerk Seasoning is good, but adding your own special tweaks to the seasonings makes sense when you want to make your Jerk Chicken Wings your very own.
The two step process of marinading, then cooking in the marinade, really boosts the flavor. Then, sweetening and thickening the sauce and adding back in to the chicken wings intensifies the flavor even more.
Serve these chicken wings very rustic style, in a big bowl or basket alongside a big bowl of mixed fruit, cole slaw, or a traditional potato salad. Make your side-dish simple; the jerk chicken has center stage.
| My other popular recipes: |
|
|
|
|
|
|
