Bahama Breeze Jamaican Wings recipe

The longer the marinating time, the more flavorful the Bahama Breeze Jamaican Wings will taste

Makes 6 servings

3 cups favorite jerk marinade

3 tablespoons chopped garlic

1 tablespoon freshly chopped thyme

1 teaspoon ground allspice

1 cup water

4 tablespoons thinly sliced scallions

5 pounds whole chicken wings

Dry jerk seasoning as needed

1. Mix jerk marinade, garlic, thyme, allspice, water and scallions in a large bowl. Add chicken wings, cover with plastic wrap and place in the refrigerator on the bottom shelf. (Marinate the chicken wings for 18-24 hours before cooking. The longer they marinate, the more flavorful the wings will become.)

2. Remove wings from marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and put on a sheet pan with the wing tips face down. Bake the wings at 350F for 20-25 minutes or until fully cooked.

3. Heat grill to medium. Place wings on the grill and grill for 2 1/2-3 minutes on each side. The skin should develop a crisp texture and a mahogany-like color. Make sure the wings are fully heated to 165F.

Recipe notes: Precooking the wings prevents flare-ups during grilling.

Restaurant information: There are several Bahama Breeze restaurants in Central Florida including 1200 N. Alafaya Trail in Orlando; 407-658-6770 (bahamabreeze.com).

Send requests to Heather McPherson, Thought You'd Never Ask, 633 N. Orange Ave., Orlando, FL 32801 or hmcpherson@orlandosentinel.com

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