Jerk Chicken Wings � Classic Jamaican Super Bowl Food

I�m not sure why I hadn�t thought of this before, but what more perfect marinade and glaze for a Super Bowl hot wing than a Jamaican jerk sauce? These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. 

Okay, I didn�t mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I�m going to have to insist you not change any of the key ingredients, which are, every one of them. 

I guess this could work with other hot peppers, but the fiery, super-fruity Habanero (or Scotch Bonnet if you can find it) is critical for achieving true magic here. You�ll find them in any decent market, and they are very expensive per pound, but they�re very light, so three or four certainly won�t break the bank.

I mention in the video to marinate at least 8 hours in the fridge, which is the preferred method, but if you�re in a hurry, like I was, you could just leave it out on the counter at room temperature for two hours instead. Keep it covered, and give it a stir every 15 minutes or so, but that will get you pretty close to the colder, slower refrigerator method.

So, if you�re looking for a little change of pace this year, why not take a break from those same old wings (sorry again, Buffalo), and give these tasty jerk wings a try instead? Enjoy!

Ingredients for about 24 Jerk Chicken Wing Drumettes:

3 lbs chicken wings

1/2 yellow onion, chopped

6 garlic peeled cloves

1/2 cup green onions, sliced

3 Habanero chili peppers, seeded, chopped

2 tablespoons freshly picked thyme leaves

1 tablespoon kosher salt

2 teaspoons black pepper

2 teaspoons ground allspice

1 tsp dried thyme

1/2 teaspoon cinnamon

1/2 teaspoon cumin

1/2 teaspoon freshly grated nutmeg

2 tablespoons vegetable oil

3 tablespoons soy sauce

2 tablespoon packed brown sugar

1/3 cup fresh lime juice, about 3 juicy limes

Blend all ingredients and marinate 8 to 12 hours in the fridge; or 2 hours at room temp.

- Bake 20 min at 450 F.

- Paint and turn, bake 15 minutes more

- Turn and paint, and bake 10-15 minutes more, or until well-browned and tender.