It’s September, and our team is planning two weddings and one anniversary celebration with a Caribbean look and feel.
That’s fine with me. I love the vibrant colors connected to Caribbean design, and I am a huge fan of West Indian food.
It all started approximately nine years ago when a Cable TV colleague introduced me to her amazing West Indian-infused cooking. One bite into her famous curried goat, and I have never looked back.
I tried this jerk chicken wing recipe last night and it was supreme. I made a mild batch too, so that I could accommodate my guy’s sensitive stomach; however, you can make them as spicy as you want.
I found this recipe on the Recipezaar web site, but the contributor, HeyJude, mentioned that s/he found the recipe in the Chicago Tribune’s “Good Eating” section. This recipe provides 6 appetizer servings.
- Three pounds of chicken wings
- Three hot red peppers, chopped (to taste)
- Two garlic cloves, crushed
- One onion, chopped
- 1/2 cup of water
- 1/4 cup of vegetable oil
- Two tablespoons of white vinegar
- One tablespoon of fresh thyme, chopped
- One tablespoon of sugar
- Two teaspoons of allspice
- One teaspoon of salt
- One teaspoon of fresh ground black pepper
Step #1: Arrange the chicken wings in a single layer in a large baking pan.
Step #2: Combine remaining ingredients in a blender or a food processor. Puree until it is very smooth. Pour sauce over the wings, coating evenly. Cover the pan with plastic wrap and refrigerate at least two hours.
Step #3: Heat the oven to 350 degrees, and bake until the wings are brown and crispy, which typically takes one hour.
Love & Soul Always, Kay