I don’t know what it is, but come summertime, I want my food even spicier than I usually do. This recipe for jerk chicken is no joke — I’m talking serious heat! Even better news: The recipe couldn’t be simpler.
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This recipe is all about the marinade. Make it by combining scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, salt, and pepper in a food processor. Next, you’ll toss your chicken in the spice mixture and refrigerate for at least one hour. When the time is up, roast your wings in a 450-degree oven for 35 to 40 minutes. Serve with a lime — and lots of napkins!
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Prep Time: 10 Minutes
Total Time: 50 Minutes, Plus Marinating
12 scallions, tops and bottoms trimmed, chopped
8 garlic cloves
4 dried bay leaves
1 habanero or 2 jalapeno chiles, chopped
1/4 cup red-wine vinegar
2 tablespoons fresh thyme, leaves
4 teaspoons ground allspice
Coarse salt and ground pepper
6 pounds chicken wings, cut in half at joint
Lime wedges, for serving
In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).
Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.
To grill the wings, cook over medium, covered, until cooked through, 15 to 20 minutes, turning occasionally (lower heat if wings are getting too charred).
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Nutritional Info: per serv (makes 6): 530 cal; 34 g fat; 48 g protein; 5 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Jerk Chicken Wings – Everyday Food with Sarah Carey