Wednesday, April 16, 2014

Jerk Chicken Wings

It was Super Bowl Sunday and I had plans to go to a friend's apartment to watch the game. However, my friend is a vegetarian and no game day would be complete without chicken wings, so I decided to make myself a few before heading out.  Instead of the standard buffalo flavor I opted for a little island flair. No, I'm no Jamaican food expert, but I know a thing or two about flavors. 
The more traditional jerk chicken recipes, such as this one from Food & Wine, include a mixture of onions, garlic, Scotch bonnet chiles, and nutmeg along with a number of other ingredients. The main tenets of jerk seasoning are heat, fragrance, and deliciousness. What follows here is a slightly bastardized version that utilizes ingredients most regular home cooks will have in their pantries. The best part? It's incredibly simple to prepare. Don't believe me?

  • 3 Tbsps. brown sugar
  • 3 Tbsps. salt
  • 2 Tbsps. garlic powder
  • 1 Tbsp. ground allspice
  • 2 tsps. black pepper
  • 1/2 tsp. cayenne pepper
  • 1/4 cup vegetable oil
  • 3 Tbsps. apple cider vinegar
  • 2 lbs. chicken wings
  • sliced scallions, for garnish

  1. Combine all spices, oil, and vinegar to make a marinade. Toss with chicken to coat. Refrigerate for three hours (or longer if time permits).
  2. Preheat oven to 450˚F.
  3. Spread wings in an even layer on a foil lined sheet tray. Bake in oven for 20 minutes.
  4. Let cool slightly and garnish with scallions.
Ready to take a bite?