Hi! Sorry I’ve been relatively out of touch, but between Hawaii trips, catering wedding showers, etc., it’s been a busy few weeks.
Luckily, one of those endeavors yielded a bunch of new recipes to share. Here is the first. I basically adapted a Bobby Flay recipe for jerk chicken that I’d made with success and just used a similar marinade for wings.
Package chicken wings, separated, wing tip removed
vegetable oil
1 onion, chopped
2 scallions, chopped
1 jalapeno or habanero pepper, chopped (seeds removed)
some grated fresh ginger
3 cloves garlic, chopped
fresh thyme, chopped
2 tablespoons red wine vinegar
1 tablespoon dark brown sugar
cinnamon
nutmeg
Pinch ground cloves
allspice
salt and pepper
fresh lime juice
Combine all ingredients except chicken in food processor. Pulse into a marinade. Marinade chicken for as long as you can – at least overnight if possible.
Preheat oven to 400. Cook until wings are cooked through and crisp – I think they took about a half hour, 35 minutes, if I recall.
