Recipe courtesy of Bobby Flay
Episode: Chicken Wings
Jerk Wings with Rum-Brown Sugar Glaze
Total:
1 hr 5 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Rum-Brown Sugar Glaze:
  • 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
Jerk Wings:
  • 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
Chimichurri Sauce:
  • 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

Directions

Jerk Wings:

Whisk together the rum, ancho powder, chile de arbol, brown sugar, and salt in a medium saucepan. Bring to a boil over high heat and cook until reduced by half. Remove from the heat, and then add butter.

Heat 2 inches of oil in a large high-sided pan until it reaches 365 degrees F on a deep-fry thermometer.

Stir together the coriander, ginger, sugar, onion and garlic powders, salt, habanero powder, black pepper, thyme, cinnamon, allspice, and cloves in a large bowl. Season the wings with salt and pepper and toss them in the jerk rub. Add the wings, in batches, to the oil and cook until golden brown and cooked through, 8 to 10 minutes. 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.

Add the brown sugar-rum glaze and chopped cilantro and toss to coat each wing. Serve with the Chimichurri Sauce.

Chimichurri Sauce:

Combine the cilantro, parsley, mint, garlic, and vinegar in a food processor and pulse until coarsely chopped. With the motor running, slowly add the oil through the feed tube until smooth. Add salt and pepper, to taste, and pulse a few times until combined.

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