GATORS USA JAMAICAN JERK & MOLASSES CHICKEN WINGS
INGREDIENTS
1 kg wings
1 kg wings
50-70ml molasses or honey
1 tsp all spice
2 habaneros fine chopped
1/2 lime zested
1 tsp lime juice
1/2 tsp ginger paste
salt & black pepper
3 sprigs fresh thyme
1 large glug ooil
BLUE CHEESE DIPPING SAUCE
250g blue cheese
200ml double cream
JERK MARINADE
Put all the ingredients except the wings and molasses in a large pestle and mortar and pound all the ingredients to a paste, once sort of smooth add the molasses and pour over the wings and rub in well. Place the wings if you can in the fridge for a min of 30mins but the longer the better, I usually marinate in the morning and cook in the evening. Place the wings in a roasting tin and cook for approx 30 minutes at 180 degrees. They are now cooked, but i like to now follow Gators cooking for added depth and flavour, I take the wings and now griddle or BBQ for a few minutes to dry out the marinade and seal extra flavour into the wings, also crisping up the skin, then you can serve now or have a additional wet stage where you toss the wings in more of the marinade and serve. I love my wings with blue cheese dipping sauce.
BLUE CHEESE SAUCE
Bring the double cream to just a simmer turn off the heat and add the blue cheese crumbled, stir till melted, if you feel the sauce is too thin add more blue cheese.
2 habaneros fine chopped
1/2 lime zested
1 tsp lime juice
1/2 tsp ginger paste
salt & black pepper
3 sprigs fresh thyme
1 large glug ooil
BLUE CHEESE DIPPING SAUCE
250g blue cheese
200ml double cream
JERK MARINADE
Put all the ingredients except the wings and molasses in a large pestle and mortar and pound all the ingredients to a paste, once sort of smooth add the molasses and pour over the wings and rub in well. Place the wings if you can in the fridge for a min of 30mins but the longer the better, I usually marinate in the morning and cook in the evening. Place the wings in a roasting tin and cook for approx 30 minutes at 180 degrees. They are now cooked, but i like to now follow Gators cooking for added depth and flavour, I take the wings and now griddle or BBQ for a few minutes to dry out the marinade and seal extra flavour into the wings, also crisping up the skin, then you can serve now or have a additional wet stage where you toss the wings in more of the marinade and serve. I love my wings with blue cheese dipping sauce.
BLUE CHEESE SAUCE
Bring the double cream to just a simmer turn off the heat and add the blue cheese crumbled, stir till melted, if you feel the sauce is too thin add more blue cheese.
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