If you’ve ever been to Toronto in July, chances are you’ve experienced Caribana. Since 1967, the festival has been a bright, colourful and delicious celebration of Caribbean culture. If you can’t make to the festival, you can still celebrate by making these spicy jerk chicken wings right at home.
The key to jerk seasoning’s delicious burn is the scorching Scotch bonnet peppers. Dial down the heat by removing the seeds and using as many or as few peppers as you desire.
Prep Time: 15 min
Cook Time: 30 min
Total Time: 2 hours 45 min
Serves: 1 to 2 people
1/4 cup canola oil
2 Tbsp soy sauce
2 Tbsp lime juice
2 Tbsp brown sugar
6 garlic cloves
3 green onions
2 to 3 small Scotch Bonnets, seeds removed
1 1/2-in piece fresh ginger, peeled and roughly chopped
1 Tbsp fresh thyme
1 Tbsp allspice
1/2 tsp cinnamon
3 lbs chicken wings
1. Combine oil with soy sauce, lime juice, brown sugar, garlic, green onions, scotch bonnets, ginger, thyme, allspice and cinnamon in a blender. Purée until smooth, then pour into a large bowl.
2. Add chicken wings, then toss to coat. Let marinate, in refrigerator, for at least 2 hours, but preferably overnight.
3. Preheat oven to 500°F. Line a baking sheet with foil. Set a wire rack on prepared sheet. Spray rack with oil. Transfer wings to rack. Reserve marinade.
4. Roast wings in centre of oven, turning once and brushing with reserved marinade, until crispy and cooked through, about 30 minutes.
5. Remove pan from oven and let stand until cool enough to touch, about 5 minutes. Serve with lime wedges.
Tip: Enjoy these wings on their own or skewer them for an impressive garnish for a cool and refreshing Caesar cocktail.