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Jerk Wings with Rum-Brown Sugar Glaze

Jerk Wings with Rum-Brown Sugar Glaze
PREP TIME
35 min
COOK TIME
30 min
YIELDS
4 servings

These sweet and spicy wings are easy to make and full of bold flavour.

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Ingredients

Rum-Brown Sugar Glaze

2
cups dark rum
1
Tbsp ancho chili powder
ground chili de arbol
¾
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
½
cup fresh mint leaves
1
clove garlic
2
Tbsp red wine vinegar
cup extra-virgin olive oil
Salt and freshly ground black pepper
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Directions

Step 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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

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My rating for Jerk Wings with Rum-Brown Sugar Glaze
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