What’s Cooking in Gail’s Kitchen? The Joy of Eating: Wicked Hot Wings and Drummies! Get set for an explosion of hot jerk sauce slathered over fork-tender chicken slowly cooked all afternoon. These “fall off the bone” juicy morsels will have you smacking your lips and wiping your chin. A side dish of chunky Bleu cheese dressing snuffs out the fire and tramples the heat. Keep stalks of celery handy and you’ll find yourself wondering how you finished the entire platter.
WICKED HOT WINGS AND DRUMMIES
1 1/2 cups Jazzy Jerk Sauce**
1/2 cup butter
2 tablespoons Worcestershire sauce
2 teaspoons oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 cup ginger beer
1 1/2 pounds chicken wings and drummies
1 tablespoon sesame seeds
Mix together habanero sauce, butter, Worcestershire sauce, oregano, onion powder, and garlic powder. Bring sauce to a boil over medium heat, stirring occasionally. Reduce heat and simmer on low for 5 minutes. Add 1/2 cup ginger beer. Stir to blend. Place chicken wings and drummies in a crockpot. Cover all with sauce. Cook on High setting for 2 hours. Reduce temperature to Low setting and cook 2 1/2 hours longer. Preheat oven to 400°. Line a baking sheet with foil. Spray with nonstick oil. Place wings and drummies on foil. Baste tops with sauce. Bake 15 minutes. Turn with tongs, baste, and bake 15 minutes longer. Serve with additional sauce. Garnish with sesame seeds. Serving suggestion: Celery sticks and chunky Bleu cheese dressing.
*The Jazzy Jerk habanero sauce may be substituted for another hot pepper sauce.
**Jazzy Jerk Sauce recipe may be found by clicking on the link below.