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Jerk Chicken Wings and Orzolaya




Source of Recipe


ABC7


Recipe Introduction


Chef Jimmy Bannos from Heaven on Seven prepared jerk chicken with habanero chile-mango and orzolaya on ABC7 News.


List of Ingredients





Sauce
1 teaspoon extra virgin olive oil
1/4 cup diced yellow onion
1/2 teaspoon seeded, chopped habanero chile
1/4 teaspoon roasted-garlic puree
1 1/3 cups peeled, chopped mango
2 tablespoons water
1 teaspoon honey
pinch of salt
pinch of ground white pepper
2 tablespoons minced fresh cilantro
3 lbs chicken wings, rinsed and patted dry
1 tablespoon plus 1/2 teaspoon dry rub jerk seasoning
1/2 cup Jimmy's Jamaican Jerk Marinade
1/2 teaspoon Angel Dust Cajun Seasoning
nonstick vegetable spray

Recipe



To prepare the chile-mango sauce, heat the oil over high heat in a small nonstick sauté pan. Add the onions and cook, stirring frequently, for 1 minute. Add the chile and garlic puree and cook for an additional minute. Transfer the mixture to a blender along with the mango, water, honey, salt, and pepper, and puree until smooth. Pour the sauce into a small container, stir in the cilantro, cover, and refrigerate for at least 30 minutes before serving, or overnight until needed.

To prepare the wings, remove the wing tip at the first joint and discard or reserve for another use, such as making chicken stock. Cut the remaining portion into two sections by cutting through the joint. Each wing will yield two pieces.

Season the chicken wings with 1 tablespoon of the jerk seasoning. Place the chicken in a plastic resealable bag and add the jerk marinade, coating all the pieces evenly. Seal the bag and marinate in the refrigerate for at least 8 hours and up to 24 hours.

When ready to cook, preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and spray with the nonstick vegetable spray. Remove the chicken wings from the plastic bag and transfer to the prepared pan. Discard the marinade. Combine the remaining 1/2 teaspoon of jerk seasoning with the Cajun seasoning and sprinkle both sides of the wings with the mixture. Bake for 25 minutes; then turn the chicken wings over and bake for 15 more minutes, until the marinade on the wings begins to brown.

Serve with the chile-mango sauce.