Jerk Chicken Wings
Recipe Courtesy of Leonard Thomas, author of Cooking with the Chicken Man
- 4 to 6 servings
- 3 pounds chicken wings (18 wings), disjointed
- 2 heaping tablespoons jerk seasoning, Walker's Wood or any other brand
- 1/3 cup dark rum
Place the chicken wings in a large bowl; discard the tips. Add the jerk seasoning and rum and work into the wings with your hands. Cover and let marinate overnight in the refrigerator. Preheat the broiler. Arrange the wings in a single layer on a pan, place 6 to 7 inches under the broiler, and cook about 7 minutes per side, or until the wings are done.
Recipe courtesy of Bobby Flay