Jerk Wings with Rum-Brown Sugar Glaze - ★Cooking Recipes★

These sweet and spicy wings are easy to make and full of bold flavour.
Directions for: Jerk Wings with Rum-Brown Sugar Glaze

Ingredients

Rum-Brown Sugar Glaze

2 cups dark rum

1 Tbsp ancho chili powder

ground chili de arbol

cup dark brown sugar

Pinch salt

2 Tbsp unsalted butter, cut into small pieces

Jerk Wings

Peanut or canola oil

2 Tbsp ground coriander

2 Tbsp ground ginger

2 Tbsp light brown sugar

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp kosher salt, plus more for seasoning

1 Tbsp habanero powder

2 tsp coarsely ground black pepper, plus more for seasoning

2 tsp dried thyme

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground cloves

3 lb(s) chicken wings, split at the joint, wing tips removed and discarded

Chopped cilantro leaves, about 2 tbsp

Chimichurri Sauce, recipe follows

Chimichurri Sauce

1 cup fresh cilantro leaves

1 cup fresh flat-leaf parsley

cup fresh mint leaves

1 clove garlic

2 Tbsp red wine vinegar

cup extra-virgin olive oil

Salt and freshly ground black pepper

Directions

Rum-Brown Sugar Glaze

1. Whisk together the rum, ancho powder, chile de arbol, brown sugar, and salt in a medium saucepan. Bring to a boil over high heat and cook until reduced by half. Remove from the heat, and then add butter.

Jerk Wings

1. Heat 2 inches of oil in a large high-sided pan until it reaches 365F on a deep-fry thermometer.

2. Stir together the coriander, ginger, sugar, onion and garlic powders, salt, habanero powder, black pepper, thyme, cinnamon, allspice, and cloves in a large bowl. Season the wings with salt and pepper and toss them in the jerk rub. Add the wings, in batches, to the oil and cook until golden brown and cooked through, 8 to 10 minutes. Remove them with a slotted spoon and put them on a plate lined with paper towels to drain for a few minutes, and then transfer the wings to a large bowl.

3. Add the brown sugar-rum glaze and chopped cilantro and toss to coat each wing. Serve with the Chimichurri Sauce.

Chimichurri Sauce

1. Combine the cilantro, parsley, mint, garlic, and vinegar in a food processor and pulse until coarsely chopped. With the motor running, slowly add the oil through the feed tube until smooth. Add salt and pepper, to taste, and pulse a few times until combined.

See more: Chicken, Appetizer, Caribbean, Easy