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Monday, July 30, 2018

GRILLED JERK CHICKEN WINGS

                                        







MAY 8, 2015
BY: LEAH KUHNE AND THE CANADIAN LIVING TEST KITCHEN
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We've toned down the intense heat of Jamaican jerk seasoning by using jalapeño pepper in place of the spicier Scotch bonnet that's traditionally used. Roast the wings the night before and pop them on the grill when guests arrive.

Portion size 24 servings
Credits: Canadian Living Magazine: June 2015

INGREDIENTS
4 green onions chopped
2 tablespoons lime juice
1 tablespoon each sodium-reduced soy sauce and vegetable oil
1 jalapeño pepper seeded and chopped
2 cloves garlic chopped
1 tablespoon chopped fresh thyme
2 teaspoons ground allspice
1 teaspoon packed brown sugar
1 teaspoon salt
1/2 teaspoon each ground ginger and pepper
1/4 teaspoon each cinnamon and nutmeg
900 g chicken wings and/or drumettes

METHOD
In a food processor, purée together green onions, lime juice, soy sauce, oil, jalapeño pepper, garlic, thyme, allspice, brown sugar, salt, ginger, pepper, cinnamon, and nutmeg until smooth. Scrape into large bowl; add wings and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Place wings on a greased rack set over the foil-lined rimmed baking sheet. Bake at 350°F (180°C) oven until juices run clear when chicken is pierced, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Reheat on grill over medium heat before continuing with recipe.)

Place wings on greased grill over medium-high heat; close lid and grill, turning once until browned and crispy, 6 to 8 minutes.

NUTRITIONAL FACTS
per wing: about
Sodium137 mgProtein5 gCalories63.0Total fat4 gPotassium50 mgCholesterol16 mgSaturated fat1 gTotal carbohydrate1 g%RDI
Iron3.0Fibre0.0Folate1.0Sodium0.0Sugars0.0Calcium1.0Protein0.0Calories0.0Total fat0.0Vitamin A1.0Vitamin C2.0Potassium0.0Cholesterol0.0Saturated fat0.0Total carbohydrate0.0

http://www.canadianliving.com/food/recipe/grilled-jerk-chicken-wings

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