Jamaican Honey-Jerk Wings
When I realised it was Super Bowl Sunday this weekend I knew I had to share this easy recipe for wings with you. Not that you need an excuse to devour Jamaican Honey-Jerk Wings but this weekend is as good a time as any. I think wings are great for time spent with the people you love (it is not first date food) because there is something about eating with your hands and sharing that makes everyone feel comfortable and united.
I made this recipe for the first time last week when I was craving that perfect wing where the outer layer is crispy while the inside is moist and piping hot and it tastes so good that you aren’t too shy to lick the tips of your fingers. Now while I was eating them I must say that they were indeed spicy, but my mouth was tingled in a way that I wanted to keep going back for more. My friend on the other hand was eating the wings with a little more difficulty due to the heat level and I need not tell you how his body reacted. The point is I tweaked the recipe so that the flavour from the heat is there but not so much that it will cause any casualties.
I didn’t want to call this recipe jerk because I feel that most people think that Jamaican Jerk Chicken is chicken marinated with jerk seasoning and baked, which is not the case at all. It is for this reason I only eat jerk in Jamaica where food is seasoned, marinated and cooked on pimento wood. I know people offering jerk dishes across the world are not slow cooking anything on any pimento wood and therefore it isn’t worth me eating. Although I feel very strongly about the misrepresentation of Jamaican Jerk I have also come to terms with the fact that sometimes we have to compromise and I am very proud that my island has given the world a dish that is loved by people far and wide. I included jerk in the title of this recipe because I did use my jerk seasoning that I bought in Portland where the best Jerk Pork can be bought so I was halfway there ;-).
This recipe is also fun to make and you can get easily kids involved. When I was preparing the chicken it reminded me of when I was younger and just started cooking; one of things I enjoyed helping to make was Shake and Bake chicken. I’m not sure if it’s still popular but you’d buy the packet that had pre-mixed coating and put in a plastic bag, add the chicken drumsticks and shake as hard as you could, for as long as you could until your arms starting hurting. Clearly the chicken didn’t need to be abused in this way but at the time this was the best part for me. I probably wouldn’t like shake and bake chicken as much now but it was definitely a favourite of mine back in the day.
Whether you’re an American football fan, or just watch the Super Bowl for the advertisements or are not planning on getting involved in the sport but can appreciate something yummy, consider this recipe a gift that keeps on giving!
Jamaican Honey-Jerk Chicken Wings
Live, Love, Eat!
April x
- 6 chicken wings
- 1.5 tbsp all purpose seasoning
- 1 tbsp jerk seasoning
- 2 tbsps vinegar
- Coating
- 1/2 cup all purpose flour
- 1/4 cup corn starch
- generous pinch of salt
- Sauce
- 1/3 cup of scotch bonnet honey
- 2 tbsp jerk seasoning
- zest and juice of one lime
- 1 spring onion/scallion
- 2 tbsps coconut oil
- Chop and trim your wings
- Wash wings throughly with vinegar and water
- Season wings in a bowl with all purpose seasoning and 1 tbsp of jerk seasoning
- Let the wings marinate for at least 20 mins or overnight if you have the time
- Put the flour, corn starch and salt in a ziploc bag and heat coconut oil in a large frying pan over medium heat
- Add the wings and shake until each wing is coated evenly
- Test the temperature of the oil by adding a drop of water to the pan, if it bubbles the oil is hot
- Cook the wings for 2 minutes on each side, remove the wingettes and cook the drummettes for an extra 2 minutes
- While the wings are cooking turn your oven on broil
- Put the wings on a baking tray and cook for 5 minutes then turn them and cook for another 10 minutes
- While the wings are in the oven heat the honey, jerk seasoning, white part of the spring onion, lime juice and zest in a small pot over low heat for 5 minutes, do not allow the sauce to boil
- Once wings are cooked coat them in sauce, sprinkle the green part of the spring onion over the top and then serve.
- These do not microwave well, serve immediately after cooking.
Where can you buy the scotch bonnet honey? Or can you just use honey?