Jamaican Hot Wings Recipe
1 pound Butter
8 ounces Jamaican Jerk Spice
1/2 ounce Tabasco Sauce
8 ounces Tomato Juice
8 ounces Un bleached Flour
5 pounds Chicken Wings; Or Drumettes -- Fresh Not Frozen
Oil For Frying
Jamaican jerk spice may be found in specialty food stores. Melt the butter
in a 2-quart sauce pot over low heat. Add the jerk spice, Tabasco sauce,
and tomato juice. Blend well and set aside. Rinse the wings under cold
running water and pat dry with paper towels. Dust the wing with the flour
and deep fry in a heavy pot or skillet in about 2-inches of hot oil until
done. Place the cooked wings in the sauce mixture and allow to marinate
just a few minutes.
Drain off any excess liquid. Serve immediately. Makes 40 to 50 Wings
Jamaican Jerk Chicken Wings
-----FOR THE MARINADE-----
1 Onion -- chopped
2/3 cup Scallions -- chopped
2 Garlic cloves
1/2 teaspoon Thyme -- crumbled
1 1/2 teaspoons Salt
1 1/2 teaspoons Ground allspice
1/4 teaspoon Nutmeg -- grated
1/2 teaspoon Cinnamon
1/4 cup Jalapeno pepper -- minced
1 teaspoon Black pepper
6 drops Tabasco sauce
2 tablespoons Soy sauce
1/4 cup Vegetable oil
-----ADD TO MARINADE-----
18 Chicken wings -- trimmed
Marinade: In a food processor or blender, puree all ingredients except for
the wings. In a large shallow dish arrange the wings in one layer and
spoon the marinade over them, rubbing it in (use rubber gloves).
Let them marinate, covered & chilled, turning them once, at least 1 hour,
or preferably, overnight.
Arrange the wings in one layer on an oiled rack set over a foil-lined
roasting pan, spoon the marinade over them & bake in the upper third of a
preheated 450F oven, 30-35 minutes, or until they are cooked through.
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