Jerk Chicken Wings With Creamy Dipping Sauce Recipes

Steps:

• For the smoked jerk chicken wings: Brush the chicken with canola oil. Combine the sugar, allspice, chile, black pepper and salt. Generously coat the chicken with the spice mix.
• Heat the grill to medium for indirect grilling. Add the chips to the coals or put in a smoke box and add to the grill. Place the chicken on the grill over medium heat, and cook until golden browned and crisp, about 5 minutes. Cover the grill. Grill until the chicken is brown and crisp and just cooked through, about 10 minutes. Remove from grill and place the chicken in a large bowl.
• Meanwhile, for the honey-tamarind dipping sauce: Combine 1/2 cup water, the orange juice, honey, ketchup, tamarind and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until slightly thick, about 15 minutes. Remove from the heat and remove and discard the ginger. Season with salt and pepper. Whisk in the vinegar. Keep warm.
• Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat. Sprinkle with salt and transfer to a platter.

Steps:

• In large nonmetal bowl, combine thyme, brown sugar, garlic, allspice, salt, vinegar and hot pepper sauce; mix well.
• Add chicken wings; toss to coat evenly.
• Cover; refrigerate 1 hour to marinate.
• Heat oven to 425 degrees.
• Line 2 15 x 10 x 1 in baking pans with foil; spray with nonstick cooking spray.
• Place chicken wings in sprayed pans.
• Discard any remaining marinade.
• Bake at 425 for 45 minutes or until chicken is no longer pink.
• Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well.
• Serve sauce with chicken wings.

Steps:

• Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth.
• Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl.
• Bake in the preheated oven for 25 minutes.
• Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes.
• Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.

Steps:

• In large nonmetal bowl, mix thyme, brown sugar, garlic, allspice, salt, vinegar and pepper sauce. Add chicken drummettes; toss to coat evenly. Cover; refrigerate 1 hour to marinate.
• Heat oven to 425°F Line two 15x10x1-inch pans with foil; spray foil with cooking spray. Place chicken drummettes in pans; discard any remaining marinade.
• Bake 45 minutes or until chicken is no longer pink next to bone.
• In small bowl, mix all Dipping Sauce ingredients. Allow at least an hour or more for dipping sauce ingredients to infuse. Serve chicken wings with sauce.