SMOKED JERK CHICKEN WINGS WITH SPICY HONEY-TAMARIND GLAZE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 6h5m
Yield 4 servings
Number Of Ingredients 19
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.
TAMARIND DIPPING SAUCE
Steps:
- To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.
TAMARIND CHICKEN WINGS
In this recipe, you'll learn how to marinate wings in honey and Indian spices before baking and finishing them in an irresistible homemade chutney.
Provided by Suvir Saran
Categories appetizer
Time 1h55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put the wings in a large bowl, followed by honey, olive oil, salt, garam masala, cumin, paprika, and cayenne. Toss to combine, then transfer to a zip-top bag. Let rest 30 minutes, overnight, or up to several days in the refrigerator.
- Bring 2 cups of water to a simmer in a small saucepan, then add the asafoetida, ginger, cayenne, and garam masala. Meanwhile, toast cumin and fennel in a small skillet until they're fragrant and slightly smoky. Transfer to a small bowl to cool, then grind the seeds in a mortar and pestle until they're coarse and sandy. Add to water-and-spice mixture, followed by the sugar, and stir to combine. Add tamarind and continue cooking for 20 minutes.
- Preheat oven to 400 degrees F. After 20 minutes, check chutney for consistency-it should look like a chocolate sauce. Remove from heat to cool. Meanwhile, line a rimmed baking sheet with aluminum foil; place a wire rack on top of the baking sheet and arrange the marinated chicken wings in a single layer. Bake 20-25 minutes. Remove from oven and transfer wings to a large bowl. Toss with the chutney, then replace wings on the rack and bake again, 5-10 minutes, until golden brown.
- Remove chicken wings and serve.
SMOKED JERK CHICKEN WINGS WITH BLUE CHEESE DRESSING
Steps:
- Rinse the chicken wings in cold water, then drain and set aside. In a large, lidded storage container whisk together 2 cups hot tap water, the salt and sugar. Add the beer, Worcestershire, peppercorns and 2 cups cold tap water. Whisk the brine briefly to mix the flavorings together. Add the wings to the brine, adding more cold water if needed to cover. Put the lid on and store them in the refrigerator for at least 8 hours and up to 24 hours.
- Rinse the wings thoroughly in cold water to remove any clinging peppercorns. Lay the rinsed wings on a rack to be placed in a smoker.
- If using hickory chips, soak in water for 30 minutes prior to use. If using logs, use dry logs. Preheat the smoker to 225 degrees F.
- Hot smoke the wings for 1 hour 30 minutes. After smoking you can throw them immediately into frying oil or store for later use.
- Pour the oil in a large heavy-bottomed saucepan. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Place 6 to 8 smoked wings in at a time and cook for about 4 minutes (if you want a crispier skin, fry longer). Be careful when removing the wings, as they are extremely hot. Place the hot wings in a heat resistant bowl and toss with some Jerk Seasoning. Place the jerked wings on a plate with four celery sticks and a couple ounces of the Blue Cheese Dressing to serve. Repeat for the remaining wings.
- In a bowl combine the garlic powder, cayenne, black pepper, salt, brown sugar, granulated sugar, thyme, allspice, chili powder, cinnamon and cloves. Mix thoroughly and store in a shaker for easy use. If not using immediately, store in an airtight container at room temperature.
- Combine the mayonnaise, sour cream, buttermilk, onions, beer, vinegar, pepper, salt, blue cheese and garlic in a food processor. Pulse until mixed, about six 2-second pulses.
SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS
These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.
Provided by Rachel Gurjar
Categories Chicken Tamarind Cumin Onion Cilantro Summer Wheat/Gluten-Free Tree Nut Free Grill/Barbecue snack Appetizer Side Lunch Dinner Backyard BBQ Picnic Peanut Free Dairy Free Quick & Easy
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
- Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
- Meanwhile, place onion in a bowl of ice water and set aside.
- Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
- Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
- Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.
JERK CHICKEN WINGS
These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h10m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 11.4 g, Cholesterol 47.6 mg, Fat 15.9 g, Fiber 1.5 g, Protein 16.6 g, SaturatedFat 3.9 g, Sodium 1463.3 mg, Sugar 6 g
JERK CHICKEN WINGS WITH CREAMY DIPPING SAUCE
I found this in a Pillsbury cookbook. I'll update when I've had a chance to try it. You may substitute a ready made Caribbean jerk marinade or jerk dry rub for the first 7 ingredients listed. Then marinate and bake as directed. Prep time does not include the time the wings marinate.
Provided by JOYCE K.
Categories Chicken
Time 50m
Yield 3 lbs, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 250.6, Fat 15.2, SaturatedFat 4.5, Cholesterol 98.7, Sodium 426.6, Carbohydrate 4.9, Fiber 0.3, Sugar 1.9, Protein 22.4
JERK CHICKEN WINGS WITH CREAMY DIPPING SAUCE
Add some Caribbean flair with these super-simple wings, made with ready-made marinade and served with easy dips.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h55m
Yield 16
Number Of Ingredients 5
Steps:
- In 13x9-inch (3-quart) glass baking dish, arrange chicken wings. Pour jerk marinade over wings. Cover; refrigerate 1 hour to marinate.
- Position two oven racks as close to middle of oven as possible. Heat oven to 425°F. Line two 15x10x1-inch pans with foil; spray with cooking spray. Place chicken wings in pans. Discard any remaining marinade.
- Bake both pans on middle oven racks about 45 minutes or until juice of chicken is clear when thickest part is cut to bone, switching pans halfway through baking so wings bake more evenly.
- Meanwhile, in small bowl, mix sour cream, mayonnaise and green onions. Serve sauce with chicken wings.
Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 35 mg, Fiber 0 g, Protein 9 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 3 g, TransFat 0 g
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