Jerk Wings With Rum Brown Sugar Glaze Recipes

Steps:

• Melt the butter in a saucepan over medium high heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
• Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce.

Steps:

• Combine all ingredients in a medium bowl.
• Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.
• Preheat grill to medium or heat grill pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Haberno-Mint Glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately.

Steps:

• Brine the chicken: Combine 2 quarts water, the salt and sugar in a medium saucepan; bring to a boil and cook until the salt and sugar dissolve, about 5 minutes. Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet. Let the brine cool completely. Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours. Remove the wings from the brine, rinse well with cold water and pat dry. Put the wings on a baking rack set over a baking sheet and put in the refrigerator to dry, at least 1 hour and up to 8 hours. Meanwhile, soak 2 cups pimento or apple wood chips in water at least 30 minutes.
• Make the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and cook until soft, about 2 minutes. Pour in the orange juice and 1/2 cup water and bring to a simmer. Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes. Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper. Let cool slightly. Heat your grill to medium for indirect grilling. Add the drained wood chips to the coals in a charcoal grill or put them in the smoker box of a gas grill. Close the grill cover and let smoke build, 10 minutes. Add the wings to the grill directly over the heat source, close the lid and grill until golden brown on both sides, 10 to 15 minutes per side. Transfer to the cooler side of the grill (indirect heat), cover the grill and continue cooking until the wings are cooked through, about 15 minutes. Put the wings in a large bowl. Add the honey-tamarind glaze and toss to coat. Season with salt, transfer to plates and garnish with scallions.

Steps:

• In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
• Cook 5-8 minutes until bubbly and brown.
• Add 3 tablespoons dark rum and whisk for about 1 minute.
• Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
• Pour over cake.

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:

• Prepare a glass dish large enough to hold the chicken pieces.
• To make the rub, combine all rub ingredients.
• Place the washed and dried chicken pieces in the glass dish.
• Rub the pieces all over with oil.
• Then rub the seasonings all over the chicken pieces to coat well.
• Cover and refrigerate for minimum 3 hours.
• Meanwhile, prepare the glaze.
• To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
• Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
• After 3 hours, prepare the grill to high heat.
• Arrange the chicken pieces on the grill.
• Brush with glaze, turning the chicken until brown and cooked.
• When serving, drizzle with any remaining sauce.
• Delicious!

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
• Combine oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt, and black pepper in a bowl. Rub over chicken wings and transfer to the prepared baking sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, about 25 minutes.