Book your group cooking class
Our private group, youth, and team-building cooking classes in Calgary are the perfect way to cook, laugh, and learn together. Led by Red Seal Chefs, our cooking classes welcome all ages and skill levels.
JERK CHICKEN WINGS
Jerk seasoning is a mix of spices commonly used in Jamaican cooking. These baked chicken wings are given the jerk treatment with a blend of brown sugar, allspice, thyme, hot pepper sauce and garlic. Serve them with our Creamy Onion Dip.
Yield: Makes 24.
July 02, 2019
JERK CHICKEN WINGS
Ingredients
- 2 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp thyme, crumbled
- 1 tbsp packed brown sugar
- 2 tsp ground allspice
- 1 tbsp hot pepper sauce
- 1 tsp salt
- 3 cloves garlic, crushed
- 2 lb (1 kg) chicken wing drumettes
- Creamy Onion Dip*
Directions
- To prepare marinade, combine vinegar, thyme, brown sugar, allspice, hot pepper sauce, salt and garlic in a zip-lock plastic bag. Add chicken and squeeze bag to coat chicken evenly with marinade. Seal bag and place on a plate; refrigerate for at least 4 hours or up to 8 hours.
- Preheat oven to 425°F.
- Remove chicken from marinade and place on a rack in a large foil-lined rimmed baking sheet; discard marinade.
- Bake until golden brown, about 45 - 50 minutes. Serve hot with Creamy Onion Dip. Baked wings may be frozen for up to 1 month.
Nutritional analysis per wing:
89 calories, 3.4 g fat, 12.7 g protein, 0.9 g carbohydrate, 0.1 g fibre, 166 mg sodium
*Ingredient not included in nutritional analysis.
CREAMY ONION DIP
Ingredients
- 1/2 cup light sour cream
- 1/2 cup light mayonnaise
- 2 tbsp chopped green onion
- Dash hot pepper sauce
Yield: Makes about 1 cup.
Directions
- Combine all ingredients; cover and refrigerate for up to 24 hours. Serve with chicken wings.