GRILLED JERK-SPICED CHICKEN WINGS WITH MANGO SAUCE
At one of the highest levels of heat comes one of Jamaica's most famous exports. Not reggae, not rum...JERK CHICKEN. We can handle the heat, but we're not here to show off how much pain we can tolerate. Looking to hit a delicate balance between heat and flavor, we made a fiery jerk-inspired spice rub for chicken wings and added a sweet and spicy mango-cilantro sauce to temper the heat.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
- For the wings: Add the paprika, cayenne, allspice, nutmeg, garlic powder, cloves, ginger, minced garlic, thyme, salt and pepper to a small bowl and stir to combine. Reserve 1 tablespoon of the spice mixture for the mango sauce.
- Put the chicken wings in a large bowl with the remaining spice mixture. Toss to evenly coat. Reserve the wings while you make the sauce.
- For the mango-cilantro sauce: Put the orange juice, mango jam, 1 tablespoon reserved spice mixture, honey, cilantro, orange zest, scallions and Scotch bonnet in a blender. Blend until smooth. Pour into a bowl and reserve at room temperature while you grill the wings.
- Place the chicken wings on the grill over the indirect heat zone. Cover and grill for 5 minutes. Flip the wings and continue to cook for an additional 5 minutes. Move the wings directly over the heat and cook until nicely charred and cooked through, about 5 minutes.
- Remove the wings from the grill and toss with the reserved sauce. Pile onto a platter and garnish with chopped cilantro.
SMOKED JERK CHICKEN WINGS WITH HONEY-TAMARIND DIPPING SAUCE
This fragrant and spicy jerk marinade gives an instant shot of Jamaican flavor to these smoky wings. Pimento wood, which comes from the allspice tree, provides the unique smoke flavor of Jamaican jerk chicken. Hard to find in the US, the unique flavor of the wood really has no exact substitute but apple and pecan wood are often suggested as an acceptable substitute. Stay away from stronger woods such as hickory or mesquite as those woods will overpower the flavor of the jerk marinade. The tart tamarind melts into mellow honey smooth dipping sauce making these an instant tailgating classic.
Provided by Bobby Flay
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the smoked jerk chicken wings: Brush the chicken with canola oil. Combine the sugar, allspice, chile, black pepper and salt. Generously coat the chicken with the spice mix.
- Heat the grill to medium for indirect grilling. Add the chips to the coals or put in a smoke box and add to the grill. Place the chicken on the grill over medium heat, and cook until golden browned and crisp, about 5 minutes. Cover the grill. Grill until the chicken is brown and crisp and just cooked through, about 10 minutes. Remove from grill and place the chicken in a large bowl.
- Meanwhile, for the honey-tamarind dipping sauce: Combine 1/2 cup water, the orange juice, honey, ketchup, tamarind and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until slightly thick, about 15 minutes. Remove from the heat and remove and discard the ginger. Season with salt and pepper. Whisk in the vinegar. Keep warm.
- Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat. Sprinkle with salt and transfer to a platter.
JERK WINGS
Make and share this Jerk Wings recipe from Food.com.
Provided by Lennie
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter over low heat; when melted, stir in jerk spice mix, tabasco and juice; mix well and turn off heat; set aside.
- In a deep fryer, wok or large pot, heat about 2 inches of oil until hot enough for deep frying.
- Meanwhile, wash wings and pat dry with paper towel.
- Dust wings with flour and deepfry until done.
- Place cooked wings in jerk/butter mixture and let marinate for 2 minutes.
- Drain off excess liquid and serve immediately.
JERK CHICKEN WINGS WITH CREAMY DIPPING SAUCE
I found this in a Pillsbury cookbook. I'll update when I've had a chance to try it. You may substitute a ready made Caribbean jerk marinade or jerk dry rub for the first 7 ingredients listed. Then marinate and bake as directed. Prep time does not include the time the wings marinate.
Provided by JOYCE K.
Categories Chicken
Time 50m
Yield 3 lbs, 12 serving(s)
Number Of Ingredients 11
Steps:
- In large nonmetal bowl, combine thyme, brown sugar, garlic, allspice, salt, vinegar and hot pepper sauce; mix well.
- Add chicken wings; toss to coat evenly.
- Cover; refrigerate 1 hour to marinate.
- Heat oven to 425 degrees.
- Line 2 15 x 10 x 1 in baking pans with foil; spray with nonstick cooking spray.
- Place chicken wings in sprayed pans.
- Discard any remaining marinade.
- Bake at 425 for 45 minutes or until chicken is no longer pink.
- Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well.
- Serve sauce with chicken wings.
Nutrition Facts : Calories 250.6, Fat 15.2, SaturatedFat 4.5, Cholesterol 98.7, Sodium 426.6, Carbohydrate 4.9, Fiber 0.3, Sugar 1.9, Protein 22.4
JERK CHICKEN WINGS WITH CREAMY DIPPING SAUCE
Add some Caribbean flair with these super-simple wings, made with ready-made marinade and served with easy dips.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h55m
Yield 16
Number Of Ingredients 5
Steps:
- In 13x9-inch (3-quart) glass baking dish, arrange chicken wings. Pour jerk marinade over wings. Cover; refrigerate 1 hour to marinate.
- Position two oven racks as close to middle of oven as possible. Heat oven to 425°F. Line two 15x10x1-inch pans with foil; spray with cooking spray. Place chicken wings in pans. Discard any remaining marinade.
- Bake both pans on middle oven racks about 45 minutes or until juice of chicken is clear when thickest part is cut to bone, switching pans halfway through baking so wings bake more evenly.
- Meanwhile, in small bowl, mix sour cream, mayonnaise and green onions. Serve sauce with chicken wings.
Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 35 mg, Fiber 0 g, Protein 9 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 3 g, TransFat 0 g
JERK GRILLED CHICKEN WINGS
Spicy, citrus, earthy, with the right amount of thyme. These wings should be a hit as long as your guests are brave enough to take some Caribbean heat. I like to serve this with a mango, cilantro, sour cream, mayonnaise, and buttermilk dipping sauce.
Provided by BencyCooks
Categories Appetizers and Snacks Spicy
Time 4h50m
Yield 4
Number Of Ingredients 15
Steps:
- Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
- Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 6.1 g, Cholesterol 30.9 mg, Fat 34.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 6.4 g, Sodium 614.1 mg, Sugar 1.8 g
JERK WINGS WITH RANCH DIPPING SAUCE - LOW CARB
Make and share this Jerk Wings With Ranch Dipping Sauce - Low Carb recipe from Food.com.
Provided by mailbelle
Categories Chicken
Time 45m
Yield 10 wings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Spray broiler pan with nonstick cooking spray.
- For Ranch Dipping Sauce, combine mayonnaise, yogurt, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper and onion powder in small bowl.
- Combine orange juice, sugar, thyme, paprika, nutmeg, red pepper, remaining 1 teaspoon salt, 1 teaspoon garlic powder and 1/4 teaspoon black pepper in small bowl.
- Cut tips from wings; discard. Place wings in large bowl. Drizzle with orange juice mixture; toss to coat.
- Transfer chicken to greased broiler pan. Bake 25 to 30 minutes or until juices run clear and skin is crisp. Serve with Ranch Dipping Sauce.
Nutrition Facts : Calories 310.7, Fat 22.5, SaturatedFat 5.9, Cholesterol 92, Sodium 521.1, Carbohydrate 4.6, Fiber 0.2, Sugar 2.1, Protein 21.5
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