Sunday, 13 September 2015

Spicy Indian Style Jerk Wings

As I have said in my previous postings, I like to explore what happens when I mix seasonings from different countries. This mixture combines Jamaican Jerk with Indian Garam Masala, and uses a variety of cooking methods to achieve the look and taste of Grilled Jerk Chicken, in an urban kitchen. The methods used are sautéing, steam-baking, and broiling. These are quite spicy! The spiciness may be tempered with a sweet dipping sauce.
3lbs chicken wings
2 rounded tbsp dried jerk seasoning (any brand)
1 rounded tbsp garam masala
1/2 tbsp wet jerk seasoning (any brand)
1/2 tbsp curry powder
1 tsp Salt and 1 tsp black pepper
1/2 tbsp pickapeppa sauce
1/2 tbsp molasses or thick soya sauce. Don’t use ordinary soya sauce, it is not the same thing.
1-2 tsp vinegar
2-3 tbsp cooking oil
  1. Make cuts in the wings and put in a Ziploc plastic bag
  2. Mix marinade ingredients together and pour over chicken. Massage the marinade into the cut wings well.
  3. Marinate overnight in the refrigerator
  4. Remove from refrigerator. Heat a wok or frying pan then quickly sauté the marinated wings in the pan until the seasonings release their fragrance. This also helps to cook the dry seasonings and make them less powdery. Transfer the wings, along with the oil into a 9 by 13 inch roasting pan which has been lined with foil. Cover the pan with foil.
  5. Bake in the oven at 425 degrees Fahrenheit for 45 minutes. Remove from oven and carefully lift off the foil covering so that the escaping steam does not burn your hands. Place the wings on a plate. They are cooked at this stage. Place a rack in the roasting pan and put the wings on top of the rack. Place under broiler for 10-15 minutes until the wings are slightly charred and the skin crisps up.In the photo below, I have accompanied the wings with Freekeh Tabouli, and Thai Sweet Chili Sauce for Chicken (Optional). 

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