So I’m uncertain of anywhere else, but in the Caribbean, jerk has two meanings. One is generally less favourable than the other to have. The jerk I’m going to be sharing with you, is a recipe that most likely will be kept as a favourite in your collection.
A Little History Lesson
So from what I found, Jerk stems from an ancient method of preserving meat used by natives of Jamaica with links to Peru. What we know today as jerky, is a descendant of that practice. Jerk came around when the necessity to preserve raw meat arose. Salt and spices were used until the meat could be cooked on makeshift grills. While originating in Jamaica, this practice has spread throughout the Caribbean and is popular throughout many of the islands.
If we see smoke coming from a drum barrel BBQ or man made shack, we know that a delicious recipe is almost close to completion. Lines are to be expected if you’re looking to get your jerk fix, but it is always worth the wait and a great time to make a new friend or catch up with an old one.
Now, I am in no way claiming this to be authentic, but it does use the same flavours. Jerk tends to be grilled but I make do with my oven and they came out pretty sumptuous anyway. Had a taste tester and I got 6 thumbs up. However I think it’s quite difficult to not make baked chicken wings awesome regardless of the seasoning.
Goodluck! And please note this is a spicy recipe. You can of course eliminate the scotch bonnets if you’d like a milder chicken wing experience.
Jerk Baked Chicken Wings
Ingredients
- 2 lbs chicken wings, tips removed and discarded(or kept if you like the tips)
- 1/2 cup white vinegar
- Salt to taste
- 2 scotch bonnet peppers, seeds removed
- 2 inch stub of ginger, peeled
- 3 green onions, white and green parts
- 1 tsp thyme leaves
- 1/4 cup San-J Tamari gluten free soy sauce
- 1 tsp freshly ground nutmeg
- 2 tsps ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground cloves
- 3 tsp cayenne pepper
- 2 tsp paprika
Instructions
REMOVE chicken wings from packaging and place in large bowl.
POUR white vinegar and 2 tsps salt into bowl with chicken wings and mix until salt is dissolved. Let stand for 5 minutes. (This cuts the rawness of the meat and helps to clean it prior to seasoning. It also allows the seasoning to soak better into the meat.)
PULSE in a blender, scotch bonnets(with seeds removed) ginger stub, green onions, thyme black pepper, 1 tbsp of olive oil and soy sauce until well chopped and blended.
DRAIN bowl of vinegar and salt mixture. Rinse mixture with a little water and drain again.
ADD blended mix and all other seasonings. Soy sauce and black pepper can be added to desired taste. Remember that soy sauce adds salt factor so no further salt is needed.
LET SIT for 4 hrs to overnight. The longer it sits, the better the flavour.
PREHEAT oven to 400 degrees Celsius.
GREASE rectangle or square glass baking dish with olive oil.
POUR into baking dish. Make sure each wing can lay flat on the bottom. This ensure more even cooking and browning.PLACE dish in middle rack of oven.
BAKE for 30 minutes. Turn wings over and bake for another 20-30 minutes or until desired colour is reached.SERVE with sides of your choice such as fried plantain, seasoned rice, pasta or salad.
Notes
After-the-fact Wisdoms:
DO NOT, I repeat, DO NOT touch eyes, nose or anywhere that is sensitive after handling scotch bonnet peppers. If you wants, wear gloves when touching these lovelies. It takes a while for the spice to wash off and it will be an extremely sniffly and unpleasant experience otherwise. I am sharing this from experience. (Hey, we all forget from time to time.)
Apple cider vinegar can be used in place of white vinegar. If you want to eliminate this step altogether then that's fine, but I have noticed a change in the taste when I do.
Some recipe do also call for chili powder, which amps up the heat. I would add maybe 1 tsp as the scotch bonnets are already there.
This recipe can be used on all meats. Just keep in mind that to avoid toughness of red meat, add salt 20 mins prior to cooking. Eliminate salt from seasoning until then.
If you have any questions, feels free to post in the comment below!
Bon appetit and happy eating!
