The popular Jamaican seasoning called “Jerk” is a combination of spices and condiments blended together to give a hot, spicy flavor to your meat, poultry or fish. This unique seasoning is a paste that is rubbed on the meat and left to soak, or marinade into the meat for a period of time until cooking time. Original Jerk meat is put on a grill and cooked through thoroughly. However, I would like to share with you an abbreviated version of Jerk that you and your family can enjoy. Get ready for a taste of the islands in this Jerk Chicken Wings recipe. You can grill your Jerk Wings, or you can bake it them in the oven for a more moist texture.
For the Jerk marinade you will need:
¼ cup orange juice
4 tbsp lemon or lime juice
1 tbsp curry powder
1 tsp salt
2 tsp black pepper
1 tbsp chopped thyme
1 tbsp chopped garlic
1 tbsp chopped fresh ginger
½ tsp ground allspice
½ tsp ground nutmeg
½ tsp cinnamon
½ cup cooking oil
½ cup Jamaican Jerk seasoning
and
12 large chicken wings
Directions:
1. Wash chicken wings in lemon and water. Separate at the joints and remove the tips if desired.
2. Mix together all the ingredients above and whisk until it is blended well.
3. Pour ¾ of the Jerk marinade into a large ziplock bag. Put up the other ¼ of the Jerk marinade in the refrigerator until grilling time.
4. Add the chicken wings to the bag of marinade and massage thoroughly. Place in refrigerator for 4 to 12 hours.
Grilling Directions:
1. Preheat grill.
2. Remove the wings from the bag and discard the used marinade.
3. Season chicken wings with the salt and pepper.
4. Place wing on the hottest part of the grill and sear for about 4 minutes of each side.
5. Move the wings to a cooler part of the grill. Baste with the remainder of the jerk marinade and allow to cook through completely.
Baking Directions:
1. Preheat oven to 350˚F.
2. Discard used Jerk marinade and season chicken wings with salt and pepper.
3. Place wings in a baking dish and pour the ¼ cup of reserved marinade on to on the wings. Tip a little water in the dish if desired to help create a gravy.
4. Cover the dish with foil and bake covered for30 minutes.
5. Uncover and bake for another 30 – 45 minutes or until brown and cooked through.
From my heart to yours,
Lady Leisure
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www. franroberts.bodybyvi.com