IF IT’S THE WEEK-END, I’VE TO JERK ##JERK CHICKEN WINGS

Old habits are hard to break. I’ve been indulging in this rustic, bold, aromatic and spicy sauce from childhood days. In our household especially on the week-ends, at some point there was a dish that consisted of jerk sauce. It was either pork or chicken and sometimes fish.

This week-end is no different. Some childhood friends of mine paid me a visit. As we would say in Jamaica, (we’ve been friends from “John was a boy!”) We go way back. It was a ‘dinner and movie’ kind of a evening. And although I had Italian on my mind; which I served in addition to my jerk wings,

LINGUINE PASTA WITH GRILLED SHRIMP AND VEGGIES
LINGUINE PASTA WITH GRILLED SHRIMP AND VEGGIES

I had to go what else?…”Jerk”. It was jerk chicken wings with an extra ‘kick’ to it because I made sure to secure the spicy/hot version from Boston Jerk Seasoning packed by JCS (Jamaica Country Style). I seasoned chicken wings with a pinch of salt and black pepper bearing in mind that the jerk seasoning contained added salt. To that I added crushed garlic and grated onion. I added a drizzle of oil so as to allow the jerk seasoning to stick to wings.

Wings were roasted in the oven at 375 degree for approximately 45 minutes turning once. Close to the end of cooking period, they were brushed with a sauce that consisted of a pinch jerk sauce, ketchup, balsamic vinegar and a sprinkle of sugar. Wings were served with roasted carrots and sweet potatoes with a grilled half of jalapeno for garnish (ran out of scotch bonnet). These provided a beautiful balance to the spicy jerk wings.

Guys, it was an Italian and Jamaican kind of night. Amore! Yeah mon!!

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