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Seadog's Jerk Chicken Wings




Source of Recipe


Source: Modified recipe from "Jerk" Barbecue of Jamaica






Recipe Introduction


A variation of hot wings with a Jamaican Flare.


Servings: 30
Cuisine: Jamaican
Appetizer, Bastes/ Rubs/ Marinades, Ethinic, Main Dishes, Main Entree, Poultry






List of Ingredients



• 90 chicken wings
  
• 7 1/2 cups Jerk Marinade
  
• cajun hot sauce to taste
  
• 7 1/2 cups Tamarind-Apricot sauce
  
• 1 1/4 cups soy sauce
  
• Jerk Marinade:
  
• 1 medium oniuon, finely chopped
  
• 1/2 cup scallions, finely chopped
  
• 2 teaspoons thyme leaves
  
• 1 teaspoon salt
  
• 2 teaspoons sugar
  
• 1 teaspoon ground allspice
  
• 1/2 teaspoon ground nutmeg
  
• 1/2 teaspoon ground cinnamon
  
• 1 hot pepper, finely ground
  
• 1 teaspoon ground blaqck
  
• 3 tablespoons soy sauce
  
• 1 tablespoon peanut oil
  
• 1 tablespoon cider or white vinegar
  
• Tamarind-Apricot Sauce:
  
• 1 7/8 cups frozen orange juice w/ pulp, thawed.
  
• 3 3/4 cups beef stock or canned beef broth
  
• 5 5/8 tablespoons granulated sugar
  
• 1 7/8 cups Apricot preserves
  






Instructions



1. Marinade instructions:Mix together all the ingredients into a paste.
   
   
2. Tamarind - Apricot Sauce:Bring all sauce ingredients to simmer in a medium nonreactive saucepan, Simmer to blend flavors, about 3 minutes.To thicken sauce dilute cornstarch in a little water and cook until thickened.
   
3. Jerk Chicken Wings:
   Combine the chicken with the marinade and hot sauce and marinate in the refridgerator for 1 1/2 hours, turning occasionally.The longer the chicken marinates, the hotter it becomes. Remove the chicken from the marinade, saving the marinade for basting.
   
4. Preheat deep-fryer to 300 degrees F. and the oven to 350 degrees F. Deep-fry until golden brown and tender. Then place chicken in a greased baking pan, covering the wings with the marinade. Bake until Marinade is baked in and the wings are crispy.
   
   
5. Prepare a dipping sauce by combining the tamarind -Apricot Sauce with the soy sauce. Serve with the wings.
   
   






Final Comments


Notes: Some people find marinades more convenient to use than spice pastes. This marinade is more liquid than a paste, but not as liquid as most marinades. The flavor of the marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks. To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds from the peppers before grinding them.

This will provide an excellent marinade for chicken, beef, or pork. Store leftover marinade in the refridgerator in a tightly closed jar for about 1 month.