What’s Cooking in Gail’s Kitchen? Talking Points: Knee-Jerk Chicken Wings! Look ahead for a weekend meal that is Mmm Mmm Good. It takes a minute of advanced planning, but is, oh, so worth it. As with any marinade, its main purpose is to tenderize the chicken while bathing it with flavor and moisture. In the end you have chicken wings so juicy you won’t be able to put them down. As always, store the marinated chicken in the refrigerator. I don’t recommend reusing the marinade once you transfer the meat to a baking pan. As a general rule, any sauces that come into contact with uncooked meat should be disposed of properly to prevent harmful bacteria exposure. I’m good with that. In most cases an extra sauce or dressing can be offered instead.
KNEE-JERK CHICKEN WINGS
Ingredients:
1/4 cup vinegar
1 tablespoon dark rum
2 habanero peppers, chopped
1/2 red onion, chopped
2 green onions, chopped
1/2 tablespoon thyme
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons allspice
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons ginger
1 teaspoon molasses
2 pounds chicken wings
1/4 cup lime juice
1/2 cup ketchup
3 tablespoons soy sauce
1 tablespoon spicy honey
Chives, for garnish
Instructions:
To make the jerk paste marinade, combine vinegar, dark rum, habanero peppers, red onion, green onions, thyme, olive oil, sea salt, black pepper, allspice, cinnamon, nutmeg, ginger, and molasses in a blender. Pulse to mix until smooth. Place the chicken in a baking dish. Pour lime juice over chicken to coat on both sides. Wearing gloves, rub the jerk paste over both sides of the chicken wings, covering well. Transfer chicken to a gallon freezer bag. Use a rubber spatula to transfer all the marinade to the bag. Seal the bag and refrigerate overnight. When ready to bake, preheat the oven to 400°. Spray a rimmed baking pan with nonstick oil. Place chicken wings in a single layer, skin side up. Roast the chicken for 30 minutes, then flip to bake for another 20 minutes. Combine ketchup, soy sauce, and spicy honey in a small bowl. Mix well. Turn the chicken back over so the skin side is up. Brush with ketchup sauce. Bake 10 minutes longer. When chicken is done, transfer to a platter. Garnish with chopped chives. Serve with celery sticks and bleu cheese dressing.
This sounds great. A local farm brings up seasonal wrokers from amaica ad on othem sells Jerk-chicken on the weekend. Yum.
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Even better. You have the “real deal”. 👏🍃🌶
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Some of my favourite spices.. allspice, cinnamon, nutmeg and ginger!!!
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Right?! And I like the flavor of molasses. Mmmm. 😋🌿
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Finger licking deliciousness! 🙂
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You can say that again. 🎶
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🙂
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Love the name, and the marinade ingredients sound superb!
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Thank, Dorothy. We really liked the robust flavor, especially with the bleu cheese dressing and celery sticks. 🌿🌱🍃
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I think the fork says it all!!
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Yes, Ma’am. 🤣
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😂
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Jerk chicken’s one of my go-to recipes! Love the wings! 🙂
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My husband was in heaven! 🌟✨💫
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That’s awesome!
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You’re on a sweet and spicy kick, Gail. I love this recipe! And umm . . that’s not a knee jerk reaction. 🙂
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I tend to default to “spicy” over “sweet”. Does that make sense? Go figure. 😜
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It makes TOTAL sense.
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You are a real “spice girl”, Gail! Lol Thank you for the tipps. Michael
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Awww, I’ll take that as a compliment. 👏
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