Honey Jerk Wings

We all look forward to the weekends, after a long week of work... well lord knows I do! Friday afternoon, as I wind down, I like to start planning my weekend menu. Will I stick to the normal favourites, or should I try something new? So I rummage through my cupboards and the freezer for an inventory check. I've been having a bit of a thing for wings lately, so there's always some hanging out in my freezer. Saturday night, with wings and a movie, starts sounding good!

These double baked Jerk Wings are tossed in my special Jerk blend to marinate, and then baked in a hot oven. They are finished with a honey and Jerk glaze – sticky, sweet and spicy… enjoyed with your favourite tipple. Yum!

Ingredients:

2 1/2 kg wings 

1/2 cup canola oil

1/3 cup vinegar

1/3 cup dark soy sauce

1/4 cup lime juice

1/4 cup fresh orange juice 

3 tsp allspice berries

1 tbsp black pepper

1 1/2 tbsp brown sugar

1 1/2 tsp cinnamon

1/2 tsp clove powder

2 tbsp thyme leaves 

3 spring onions

2 tsp ginger, chopped

1 cup chopped onion

8 cloves garlic 

1 tsp coriander powder

3 scotch bonnet peppers

3 tsp of salt

2 tbsp honey

Instructions:

To make the marinade, grind all the ingredients, except the wings and honey, and keep it aside.

Reserve 1/4 cup of the marinade.

Pour the rest of the marinade over the wings and allow to marinate overnight.

Preheat the oven to 180℃ for 30 minutes.

Line 2 large baking sheets with foil and parchment paper, this will avoid you having to scrub your pans for days afterwards.

Mix the reserved marinade with the honey.

Spread the wings out on the baking sheet, place in the oven and bake for 40 minutes, until golden brown and sticky, basting 2-3 times. Flip the wings over half way through cooking, so both sides are browned.

Remove the wings from the oven for the final time, brush with the Jerk & Honey mixture on both sides.

Bake for an additional 5–10 minutes.

Garnish with some thyme leaves, serve hot and enjoy!