I’m not sure why I hadn’t thought of this before, but what more perfect marinade and glaze for a Super Bowl hot wing than a Jamaican jerk sauce? These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing.
Ingredients for about 24 Jerk Chicken Wing Drumettes:
3 lbs chicken wings
1/2 yellow onion, chopped
6 garlic peeled cloves
1/2 cup green onions, sliced
3 Habanero chili peppers, seeded, chopped
2 tablespoons freshly picked thyme leaves
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons ground allspice
1 tsp dried thyme
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoon packed brown sugar
1/3 cup fresh lime juice, about 3 juicy limes
Blend all ingredients and marinate 8 to 12 hours in the fridge; or 2 hours at room temp.
– Bake 20 min at 450 F.
– Paint and turn, bake 15 minutes more
– Turn and paint, and bake 10-15 minutes more, or until well-browned and tender.
Source recipe: https://foodwishes.blogspot.com/