Caribbean Jerk Wings


Makes 2 cups of sauce (enough for 50 wings)


6 tablespoons unsalted butter, in all
1 tablespoon minced garlic
1 tablespoon lime zest
1 cup pineapple juice
1 cup dark brown sugar
2 tablespoons + 2 teaspoons Chef Paul Prudhomme’s Magic Caribbean Jerk Seasoning, plus more for sprinkling
1 tablespoon Worcestershire sauce
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon water
1 tablespoon cornstarch
1 tablespoon chopped cilantro

chicken wings, cut into segments
rice flour

How To Prepare

SAUCE: In a small sauce pot, add 2 tablespoons of the butter, garlic, and lime zest and heat over medium heat. Cook until the garlic is just starting to brown, then add the pineapple juice, brown sugar, Magic Caribbean Jerk seasoning, Worcestershire sauce, rice vinegar and lime juice. Bring to a boil, then lower to a simmer for 2 minutes. Mix the water and cornstarch in a small bowl. Bring the sauce back up to a boil and whisk in the cornstarch mixture. Whisk until thick, then turn off the heat and add the cilantro and the remaining butter. Whisk until butter is melted and incorporated. Set aside until ready to use.

WINGS: Use 2 teaspoons of rice flour for every 12 wing segments. Toss well to coat, then fry for 10 minutes at 350°F. Remove from the fryer and toss in Caribbean Jerk Wing Sauce. Sprinkle with extra Magic Caribbean Jerk Seasoning before serving.

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