Rohan Davey’s Jerk Chicken Wings

Be ready for these spicy chicken wings. Rohan uses scotch bonnet pepper and habanero powder in his blend. Make this according to your taste. They are tasty!

Dry Rub Ingredients:

1 Tbl Roasted garlic powder

1 Tbl Roasted onion powder

1 Tbl Hot Paprika

1 Tbl Scoth bonnet powder

2 tsp black pepper

2 tsp salt

2 tsp cumin

2 lbs chicken wings

Directions:

In a small bowl, mix dry rub together. Set aside

Wet Rub ingredients:

1 scotch bonnet pepper

4 green onions

½ cup fresh parsley

1 green bell pepper, roughly chopped

½ yellow onion, roughly chopped 

½ cup distilled white vinegar

1 tsp kitchen bouquet

1-inch fresh ginger

2 Tbl all spice berries. Crushed in mortar & pestle

2 Tbl water

Directions:

 Preheat oven to 400° In a blender add all of the ingredients and blend until smooth. Set aside.

In a large bowl, add the chicken wings and the dry blend and toss to coat. If you have time do this the day a before. Set the wings on a sheet pan with the rack.

When ready to roast, Toss the wings in the wet rub and place on a sheet pan on a rack and roast in the oven for 20 minutes, turn the wings over and baste with the juices in the pan. Continue bake for another 10-20 minutes until they are crispy.