Jerk Wings with Rum-Brown Sugar Glaze Recipe

Name: Jerk Wings with Rum-Brown Sugar Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dark rum; 1 tablespoon ancho chili powder; Pinch ground chili de arbol; 3/4 cup dark brown sugar; Pinch salt; 2 tablespoons unsalted butter, cut into small pieces; Peanut or canola oil; 2 tablespoons ground coriander; 2 tablespoons ground ginger; 2 tablespoons light brown sugar; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 tablespoon kosher salt, plus more for seasoning; 1 tablespoon habanero powder; 2 teaspoons coarsely ground black pepper, plus more for seasoning; 2 teaspoons dried thyme; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon ground cloves; 3 pounds chicken wings, split at the joint, wing tips removed and discarded; Chopped cilantro leaves, about 2 tablespoons; Chimichurri Sauce, recipe follows; 1 cup fresh cilantro leaves; 1 cup fresh flat-leaf parsley; 1/2 cup fresh mint leaves; 1 clove garlic; 2 tablespoons red wine vinegar; 2/3 cup extra-virgin olive oil; Salt and freshly ground black pepper

Servings: persons

2 cups dark rum
1 tablespoon ancho chili powder
Pinch ground chili de arbol
3/4 cup dark brown sugar
Pinch salt
2 tablespoons unsalted butter, cut into small pieces
Peanut or canola oil
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon habanero powder
2 teaspoons coarsely ground black pepper, plus more for seasoning
2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds chicken wings, split at the joint, wing tips removed and discarded
Chopped cilantro leaves, about 2 tablespoons
Chimichurri Sauce, recipe follows
1 cup fresh cilantro leaves
1 cup fresh flat-leaf parsley
1/2 cup fresh mint leaves
1 clove garlic
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

1
Whisk together the rum, ancho powder, chile de arbol, brown sugar, and salt in a medium saucepan.
2
Bring to a boil over high heat and cook until reduced by half.
3
Remove from the heat, and then add butter.
4
Heat 2 inches of oil in a large high-sided pan until it reaches 365 degrees F on a deep-fry thermometer.
5
Stir together the coriander, ginger, sugar, onion and garlic powders, salt, habanero powder, black pepper, thyme, cinnamon, allspice, and cloves in a large bowl.
6
Season the wings with salt and pepper and toss them in the jerk rub.
7
Add the wings, in batches, to the oil and cook until golden brown and cooked through, 8 to 10 minutes.
8
Remove them with a slotted spoon and put them on a plate lined with paper towels to drain for a few minutes, and then transfer the wings to a large bowl.
9
Add the brown sugar-rum glaze and chopped cilantro and toss to coat each wing.
10
Serve with the Chimichurri Sauce.
11
Combine the cilantro, parsley, mint, garlic, and vinegar in a food processor and pulse until coarsely chopped.
12
With the motor running, slowly add the oil through the feed tube until smooth.
13
Add salt and pepper, to taste, and pulse a few times until combined.

1208

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 2 cups dark rum, 1 tablespoon ancho chili powder, Pinch ground chili de arbol, 3/4 cup dark brown sugar, and more.

Yes, Jerk Wings with Rum-Brown Sugar Glaze falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerk Wings with Rum-Brown Sugar Glaze

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