9/22-Caribbean Jerk Baked Chicken Wings and Drumsticks

Caribbean Jerk Baked Chicken Wings

For Wings:

4 lbs. chicken wings, washed and patted dry

1 tsp. kosher salt

¼ tsp. black pepper

For Jerk Glaze:

½ cup apricot preserves

1/3 cup distilled white vinegar

¼ cup water

2 tbsp. barbecue sauce

2 tbsp. molasses

2 tsp. jerk seasoning (homemade, recipe on back)

2 tsp. soy sauce

2 tsp. grated ginger

1 tsp. Sriracha hot sauce

1/8 tsp. kosher salt

Put all the ingredients for the glaze in a medium pan. Bring to a boil, then reduce heat to simmer and cook until thickened, stirring occasionally, about 10 minutes. Take off the heat, reserving about ¼ cup for basting.

Preheat oven to 425-degrees F. Line a baking sheet with foil, then coat with cooking spray and place wire rack on top. Add wings to a large bowl and drizzle with ¾ of the jerk glace and toss to coat. Place the chicken wings on the baking rack, leaving some space between each wing to allow for air circulation. Transfer to the oven and bake 35-45 minutes or until chicken wing temperature reaches 170-degrees F.

Remove wings from the oven and add to another large bowl, drizzle with reserved jerk glaze, toss to coat and serve.

Homemade Jerk Seasoning

1 tbsp. onion powder

1 tbsp. garlic powder

2 tsp. cayenne pepper

2 tsp. smoked paprika (regular is fine)

1 tsp. ground allspice

2 tsp. salt

1 tsp. black pepper

½ tsp. crushed red pepper flakes

½ tsp. ground cumin

½ tsp. ground nutmeg