← Back to Search Results
baking, slow cooking American, Caribbean
Jerk Chicken Wings Recipe-3371

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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mom-a-licious Mom-a-Licious
by Domenica Catelli
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lucid-food Lucid Food
by Louisa Shafia
west-coast-cooking West Coast Cooking
by Greg Atkinson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
cook-with-jamie Cook with Jamie
by Jamie Oliver
new-american-table New American Table
by Marcus Samuelsson
american-masala American Masala
by Suvir Saran
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
martin-yans-china Martin Yan's China
by Martin Yan
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?