![]() The resulting flavor spreads across your taste buds in the most satisfying way. With smoked paprika, thyme, allspice, nutmeg, cinnamon, cayenne, bay leaves, salt, and pepper, you get a little bit of everything. But it’s the spice mixture that comes through with the big slap of flavor. These are savory with a hit of acid from the citrus juices in the marinade. While you can certainly fry or bake them instead, if you ask me, nothing beats eating wings hot off the grill. Plus, the poultry get nice and crispy, adding an extra-delicious textural element. Well, that char-grilled flavor adds so much to the dish. If I am making wings, it’s a pretty safe bet that I am going to be grilling them. Once you are ready to cook, throw them on the grill until they are crispy and cooked all the way through. I think the flavor gets better the longer it sits, so I always recommend letting it rest overnight. The poultry should marinate for at least 2 hours, or overnight if you want. Mix everything together well and make sure the chicken is covered, then place it in the refrigerator. All you have to do is throw the poultry into a resealable bag with the jerk marinade. You will love how simple it is to make these Jamaican jerk chicken wings. It’s so easy to do! You can conveniently use your electric pressure cooker to get a super moist result, but let’s fire up that grill when the whether is nice! However, why order them when you can make them right in your own home? If you don’t like them, I’m pretty sure you are from an alien planet… The chicken wing is such an important American tradition that learning to love them is basically a right of passage. They are a must for game night, a BBQ party, or even a late night snack after a pub crawl. There are so many different flavor options to choose from whenever you order them. Honestly, I could eat chicken wings all day long. They are the perfect snack that can also double as a meal. Now, let’s talk about something else I totally love: The end result? Me falling in love with jerk seasoning forever. The aroma was intoxicating, and it got even more intense as the meat cooked. I was so intrigued by all the different flavors that went into the jerk seasoning. We were there for a food conference, so naturally, when the cooking class came around, we cooked jerk chicken. I first discovered jerk seasoning when I went to Jamaica with a bunch of blogger friends.
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