← Back to Search Results baking, slow cooking American, Caribbean
jerk-chicken-wings

Photo by:
Comments: 0
 

Recipe

These Caribbean-influenced wings are a bit sweet and very spicy. Be careful when working with Scotch bonnet chiles: Wear plastic gloves and don’t touch your eyes.

Yield : Serves 4

Ingredients

  • 3 pounds chicken wings
  • 4 to 6 Scotch bonnet chiles, stemmed, seeded, and chopped
  • 6 scallions, white and green parts, chopped
  • 2 cloves garlic, chopped
  • 6 sprigs fresh thyme, tough stems removed
  • 1/3 cup whole allspice berries, finely ground
  • 3 tablespoons rum
  • 3 tablespoons brown sugar, plus more to taste if necessary
  • 1½ teaspoons salt, plus more to taste if necessary
  • ½ teaspoon freshly ground black pepper, plus more to taste if necessary
  • 3 tablespoons vegetable oil
  • About 2 tablespoons honey (optional)

Directions

Chop off the chicken wing tips; discard them or save them for making stock. Cut each wing in half at the joint. Place the pieces in a 4-quart slow cooker.

In a food processor or blender, combine all the remaining ingredients except the honey and process to a smooth, barely pourable paste. Scrape the paste into the cooker and toss to coat the wings. Cook, covered, on the low setting for 4 to 6 hours, until the wings are tender but not quite falling off the bones.

Preheat the oven to 425°F. Using tongs, remove the chicken wings from the cooker and arrange them on a nonstick sheet pan in one layer so that the pieces aren’t touching one another. Drizzle the honey, if using, over the wings. Bake for 15 minutes, or until the wings are crisp and starting to brown. Serve the wings hot or at room temperature.

Notes

4-quart slow cooker


© 2005 Stewart, Tabori & Chang
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes the optional honey.

984kcal (49%)
133mg (13%)
77mg (128%)
186mcg RAE (6%)
848mg
90mg
64g
22g
3g
31g
259mg (86%)
1135mg (47%)
16g (80%)
65g (100%)
5mg (27%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mom-a-licious Mom-a-Licious
by Domenica Catelli
living-raw-food Living Raw Food
by Sarma Melngailis
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
lidias-italy Lidia's Italy
by Lidia Bastianich
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-provence-cookbook The Provence Cookbook
by Patricia Wells
flavor Flavor
by Rocco DiSpirito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?