Feb 122011
 

Pictures

Jerk Chicken Wings

Jerk Chicken Wings

the Ingredients

the Ingredients

Green Onions

Green Onions

Adding Minced Garlic

Adding Minced Garlic

Add Bay Leaves

Add Bay Leaves

Adding Habeneros

Adding Habeneros

Adding Red Wine Vinegar

Adding Red Wine Vinegar

Adding Thyme

Adding Thyme

Adding Allspice

Adding Allspice

Adding Salt

Adding Salt

Adding Pepper

Adding Pepper

Pre-Blend

Pre-Blend

Blending

Blending

More Blending

More Blending

Pouring Over Chicken Wings

Pouring Over Chicken Wings

Marinading

Marinading

About to go in the Oven

About to go in the Oven

8 Pounds of Marinaded Wings

8 Pounds of Marinaded Wings

8 Pounds of Cooked Wings

8 Pounds of Cooked Wings

Wings!!

Wings!!

Jerk Chicken Wings

18 whole green onions, tops and bottoms trimmed, chopped
12 cloves garlic
6 whole bay leaves
1 1/2 whole habanero chile, chopped
3/8 cup red wine vinegar
3 tablespoons fresh thyme leaves
6 teaspoons ground allspice
Coarse salt and ground pepper
8 pounds chicken wings
Lime wedges, for serving

In a food processor, pulse green onions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).

Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

Recipe found here.

I’m not a chicken wing eater, but I like to make them for gatherings. These I made for the last UFC (#126) and I guess they were good because they were eaten all up!

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