karamo's jerk chicken wings
I love finding fun ways to merge both my cultures, and this recipe doesn’t keep me stuck in the kitchen. It was handed down from my Jamaican grandmother.
ingredients
Cooking spray
3 pounds chicken wing drumettes
5 tablespoons yellow scotch bonnet pepper sauce or habanero sauce (adjust to your liking)
2 teaspoons seasoned salt (I like Lawry’s)
2 teaspoons ground onions
½ teaspoon ground cumin
2 teaspoons dried garlic
2 teaspoons ground black pepper
3 tablespoons brown sugar
2 teaspoons vegetable oil
steps
Preheat the oven to 450ºF. Line a baking sheet with aluminum foil and spray with cooking spray.
Place the chicken in a large bowl and rinse under warm water for 2 minutes. Drain and pat the bowl dry.
Combine the pepper sauce, seasoned salt, ground onions, ground cumin, dried garlic, ground black pepper, brown sugar, and vegetable oil in the same bowl. Add the chicken, turn to coat, and massage the marinade into the meat for about 3 minutes. Make sure each piece is evenly covered. Let it sit for 5 minutes to allow the flavors to be absorbed.
Arrange the chicken drumettes on the prepared baking sheet and bake for 25 minutes. An instant-read thermometer inserted near the bone should read 165ºF to ensure the meat is cooked through.
Remove chicken drumettes from the oven and let rest on the baking sheet for 5 minutes before transferring to a platter. Serve.
