Jerk Chicken Wings
Photo by Eduardo Gyles
Winter 2007, JamaicanEats magazine
Marjorie Goodson says she usually doesn’t measure the ingredients and advises readers to experiment to get the flavour they want.
- 2 pounds/1 kg. chicken wings (or other chicken parts – thigh, breast)
- 1 teaspoon black pepper
- 1 teaspoon all seasoning (it’s like a seasoning salt)
- 1 teaspoon garlic powder
- 2 cloves of garlic, finely chopped
- 1/2 cup scallion, chopped
- 1 scotch bonnet pepper, chopped (use less for a milder taste or more for more spice)
- 1 teaspoon paprika
- 2 tablespoons soy sauce,
- 2 teaspoons ground pimento/all spice (see tip)
- 1 teaspoon thyme
- ½ cup chopped green bell (sweet) pepper
- 1 small onion, chopped
- 2 tablespoons jerk sauce (use less for a milder taste)
- Mix together the seasoning and jerk sauce.
- Pour over chicken wings or parts.
- Let sit for several hours or overnight in the refrigerator to allow the seasoning to soak in the chicken.
- Cover with foil paper and bake in oven for half an hour.
- Remove foil and place under the grill for another 45 minutes (or until golden brown). Turn several times during this process.
Serve with rice or baked potatoes and vegetables of your choice
- To grind pimento, Enid Donaldson in The Real Taste of Jamaica advises: Heat pimento grains in a frying pan containing a tablespoon of oil. Remove when crisp and blend.
- Be careful when handling scotch bonnet pepper, especially the seeds and veins which are the hottest parts of the pepper.
-By Marjorie Goodson
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