Double-Fried Jerk Chicken Wings

1. 1

   Heat the oil to 250u00b0F (120u00b0C) in a large heavy bottomed pot or a deep fryer.

2. 2

   Place a cooling rack on top of a flat baking pan like a cookie sheet and set aside near the fryer.

3. 3

   Season the chicken wings with the salt, then fry them in the oil in batches for 8 minutes each batch.

4. 4

   Remove the chicken wings from the oil after 8 minutes and place them on the cooling rack. Let the wings cool completely, about 15 minutes.

5. 5

   Heat the oil to 350u00b0F (175u00b0C) and fry the chicken wings in batches a second time for 8 minutes or until the wings are crispy and golden with an internal temperature of 165u00b0F (75u00b0C).

6. 6

   Melt the butter in a small saucepan. Pour the jerk sauce into the pan and cook for about 5 minutes on low heat.

7. 7

   Pour the wings and the jerk sauce into a mixing bowl and toss together to coat the wings with the sauce. Serve with ranch dressing as a dipping sauce.

No nutritional information available.

No additional tips available.