Directions
Jerk Chicken Wings, From Caribbean Carnival , Good Food Magazine, February 1987 Prep times does not include 2 hours to marinate I believe the traditional hot chile pepper to use is Scotch bonnet, but you can use your preference , I prepped these in the marinade before I headed off to work and DH did the grilling and fed the family He had to hide a few pieces for me or I’d have gotten none ! Kids and DH loved the chicken and it’s going on our regular rotation for sure I had chicken breasts on hand so actually used those cut up into approx sizes of chicken wings Double D-Delicious ! Made with Recipe #373135 which was a perfect complement to the chicken Thanks for posting this lovely recipe Jackie ! Made for Team Tasty Tester’s during ZWT #9 🙂
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Steps
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1
Done
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Remove Tips from Chicken Wings and Separate Wings at Joint If Desired; Place Wings in Large Bowl. |
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2
Done
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Place Remaining Ingredients in Food Processor or Blender and Process Until Thick Paste Forms. Spoon Onto Chicken and Stir to Coat. Let Stand Covered at Room Temperature 2 Hours or Refrigerate Overnight; Turn Wings Occasionally in Marinade. |
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3
Done
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Heat Broiler (or Grill). |
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4
Done
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Place Half the Wings on Broiler Pan and Broil 4 Inches from Heat For 10 Minutes Each Side. Transfer to Serving Platter. Scrape Marinade from Broiler Pan and Spread on Wings. Repeat With Remaining Chicken Wings. Let Cool and Serve. |
