I Put Out, Flaming Wings! Recipe
Jerked Chicken Wings, Sweet-Tangy Pomegranate Glaze, BG Pikliz
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Ingredients
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Jerked Chicken Wings
Sweet-Tangy Pomegranate Glaze
BG Pikliz (Caribbean Quick Pickle)
Garnish & Serving
Method
Jerked Chicken Wings
- 1
Prepare wings
Pat the chicken wings dry with paper towels. If whole wings are present, separate drumettes from flats and discard wing tips or save for stock. Place wings in a large bowl.
- 2
Make jerk marinade
In a blender or food processor combine vegetable oil, lime juice, allspice, fresh thyme, brown sugar, scotch bonnet (start with half if sensitive and remove seeds for less heat), garlic, ginger, green onion, soy sauce, sea salt, black pepper and rum (or vinegar). Blend until a coarse paste forms. Taste carefully for heat and salt, adjusting as needed.
- 3
Marinate
Pour marinade over wings, rubbing to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor (minimum 30 minutes if short on time).
- 4
Cook the wings
Preheat oven to 425°F (220°C) or prepare a grill for medium-high heat. If baking, arrange wings on a wire rack set over a rimmed baking sheet lined with foil for easier cleanup. Bake 35–40 minutes, flipping once halfway, until skin is browned and internal temperature reaches 165°F (74°C) and edges are crisp. If grilling, cook 12–15 minutes per side, moving wings if flare-ups occur, until cooked through and charred in spots.
Sweet-Tangy Pomegranate Glaze
- 5
Make glaze
Combine pomegranate juice, pomegranate molasses, honey, rice wine vinegar, soy sauce and red pepper flakes in a small saucepan. Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring occasionally, until slightly reduced and syrupy.
- 6
Thicken and finish
Mix cornstarch with cold water to make a slurry. Whisk slurry into the simmering pomegranate mixture and cook 1 more minute until glossy and thick enough to coat the back of a spoon. Remove from heat and allow to cool slightly. Reserve about 3 tablespoons of glaze for brushing during cooking and serve the rest on the side.
- 7
BG Pikliz (Caribbean Quick Pickle)
- 8
Prepare vegetables
Thinly slice cabbage, carrot, red bell pepper and red onion. If using a hot pepper, slice very thinly and keep seeds if you want more heat. Place all vegetables and thyme in a clean jar or bowl.
- 9
Make pickling liquid
In a small saucepan or measuring cup combine white vinegar, water, sugar, salt and cracked black pepper. Stir until sugar and salt dissolve. Warm slightly if needed — it does not need to boil.
- 10
Assemble pikliz
Pour the pickling liquid over the vegetables, pressing down so everything is submerged. Let sit at room temperature for 30 minutes to an hour for quick pickling, then refrigerate for at least 2 hours before serving. Pikliz will keep in the fridge for up to 2 weeks and flavors improve after a day.
Garnish & Serve
- 11
Finish and plate
Arrange glazed wings on a platter. Spoon any reserved glaze over wings, scatter BG Pikliz on the side or over the wings for bright contrast. Sprinkle chopped cilantro or parsley and sesame seeds if using. Serve with lime wedges for squeezing over the wings.