I bet you didn’t see that one coming, did you? As far as I can tell, this wing eating technique is relatively new. Or at least has only gotten buzz of late. Now you too can be one of the cool kids!
Makes me think I’ll be making some wings this weekend.
And what kind of wings?
My favourite, of course. Farm to Table’s own Jamaican Jerk Wings with Habanero Death Sauce. Unlike most of my recipes, they are not particularly local in the ingredient category. But they are darned good.
Here’s the marinade:
- 3 lbs chicken drumsticks and thighs (you can split whole chicken legs rather than buying separately).
- 3 green onions
- 4-5 garlic cloves (depending on size)
- 1 small onion
- 3 habaneros, whole (if I’m cooking for those who are used to Jamaican food, I use a couple more)
- 1/4 cup fresh lime juice
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp packed brown sugar
- 2 tbsp fresh thyme leaves
- 2 tsp ground allspice
- 1 tbsp black pepper
- 3/4 tsp freshly grated nutmeg
- 1/2 tsp cinnamon
Place all ingredients (except for the chicken) into a food processor.
Process it on “turbo” setting until it is a smooth liquid (or as smooth as it gets — there will probably be a bit of clumpiness).
I find a good 24 hours of marinating makes these bad boys really tender and flavourful.
As for cooking them, there are a couple of options. The preferred method is to use your BBQ — yes, even in winter. Preheat to medium/medium-high and cook for 20 minutes or so, flipping regularly.
You can do them in the oven. Although I have no idea why you would want to. Cook them for 15-20 minutes in a 450 degree oven. Flip the wings and rotate the baking sheet. Cook for another 10 minutes or so until they are browned and crispy.
There wings have some zing, but aren’t seriously hot. I’d rate them somewhere around a “medium.” Serve with the Farm to Table Habanero Death sauce — recipe to come later this week — to kick up the flame factor.