Baked Jamaican Jerk Flavored Chicken Wings

Ever make something that, although good, could have been great with a little more effort. That's kind of what I thought about these jerk flavored wings. We even used some of that fabulous Raspberry Habanero Jelly I told you about yesterday to try and take them to a higher level. Darn, they should have been wonderful.

Marinated in a slurry made of onions, scallions, garlic, jalapenos, citrus juice and island spices including allspice, nutmeg and cinnamon then oven roasted, one would think the wings would fairly fly from the platter to the tummy via very happy happy tastebuds. If you remember or maybe you don't, the last time we made jerk chicken we could hardly believe how good it was - moist, flavorful, tender bird with a kick of spicy heat.

In my opinion this recipe didn't quite live up to its predessessor. It might be that one must use larger pieces of bird, as in thighs or drumsticks, and more importantly grill them outside to get a more authentic flavor. What was missing with this version was the crunchy, crispy surface area normally associated with chicken wings and you're just not going to get that with these oven roasted, marinade coated bird appendages. Just sayin'. It's not that they're bad, but they could be better. You be the judge, OK? The big guy says I'm just too darn picky.

Jamaican Jerk Flavored Chicken Wings (adapted from Gourmet via epicurious.com)

3 pounds chicken wings, tips removed and discarded

1 onion, chopped

2/3 cup chopped green onions (scallions)

3 cloves garlic, roughly chopped

2 jalapeno peppers, chopped (or to taste)

1/2 teaspoon dried thyme

1-1/2 teaspoons salt

1-1/2 teaspoons ground allspice

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon black pepper

6 drops Tabasco

2 tablespoons soy sauce

1/4 cup vegetable oil

Juice of each 1 lime and 1 lemon

Combine all ingredients except for chicken in a food processor and blend until finely pureed. In a large shallow glass dish arrange wings in single layer. Cover with marinade, rubbing into surface of wings. Marinate covered in refrigerator preferably overnight or for several hours.

To cook, preheat oven to 450. Arrange wings in single layer on oiled rack set over foil lined broiler pan or sheet pan. Spoon some of the marinade over them and bake for 45 to 55 minutes, or until well cooked through. Serves 4 to 6 Download Jamaican Jerk Flavored Chicken Wings

Comments

[Nanan]

I would do habernaros (however they are spelled) instead of the jalapenos for flavor profile... but that is just me... You have been more picky than the big guy lately.... You are getting spring fever I think...

[June]

Lea - spring fever. Is that what it is? One can never really tell what season it is in hell, but hey, we're still in heaven here and it is spring for sure. Everything's in blossom and it is so GREEN.