Jerk and Hot Wings

Dang it! I did not remember to take pictures, again! Now that I think I've gotten into the swing of blogging, I'm steppin it up. Soon, I promise, pictures are coming soon. Not promising they will be good...

I usually don't like jerk sauces, and I'm not really sure what made me bookmark this page one day. Nothing really stood out about it. But then D said our goal for the summer should be to make something with a habanero. And what do you know? This recipe used a habanero! So I made it. And it...was...so...good! It was sweet, and spicy (with spices), not so hot--I know, I know. You're saying "not so hot?! There was a habanero in there!". Well, maybe this wasn't really a habanero (I blame the grocery stores for poor labeling), but I wasn't about to try some of it to find out. There was also a lot of sugar in this recipe. Maybe it just canceled out the heat. I also ended up having to strain the sauce cause my food processor didn't really puree it and more just left everything in big chunks. So the heat may have just not gotten into the sauce. Either way, I will add more next time.

Jerk Chicken Wings

1 habanero, seeded and chopped
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup apple cider vinegar
1/4 cup lime juice (I used 2 limes)
1/4 cup orange juice
1/4 cup brown sugar
2 Tbls sugar
2 t fennel seed
2 t cayenne pepper
2 t allspice
2 t dried thyme
3 slices fresh ginger
Chicken wings (I don't really know how many the sauce would really cover. I only used 8, but there was sauce left)

Put everything in a food processor except the ginger. Pour the sauce in a pot, add the ginger, and heat on medium heat about 10 minutes. Bake the wings (tossed in a little oil) at 425 degrees on a wire rack on a cookie sheet for 20 minutes. Flip the wings, bake another 20 minutes. Put the wings in a bowl and strain the sauce onto the wings.

Hot Wings

I really love good hot wings. Just plain buffalo wings. But I can't find a good recipe. The first one I tried used way too much butter and was just greasy with no heat. This one had too much vinegar in it. Without so much vinegar it might be good. I would be willing to give it another shot. It at least had some heat to it.

6 Tbls butter
6 Tbls hot sauce
1/4 tsp salt
1/4 tsp Worcestershire
1/8 tsp garlic powder
1/4 tsp cayenne pepper
1 1/2 Tbls white wine vinegar

Heat over medium until the butter melts. Toss with the chicken wings.