Jerk Chicken Wings
These jerk chicken wings are delicious, spicy and juicy. They are double-fried for a restaurant worthy level of crispiness.
Servings: 4 people
Calories: 529kcal
Ingredients
- 2 lb chicken wings
- 1/3 cup jerk sauce
- 1 tsp salt
- 1 tsp butter
- 1 L vegetable or canola oil
Instructions
- Heat the oil to 250°F (120°C) in a large heavy bottomed pot.
- Place a cooling rack on top of a flat baking pan like a cookie sheet near the stove.
- Wash and pat the chicken dry with paper towels and then season the chicken with the salt.
- Fry the chicken wings in the oil in batches for 8 minutes each batch.
- Remove the chicken wings from the oil after 8 minutes and place them on the cooling rack. Let the wings cool completely, about 15 minutes.
- Heat the oil to 350°F (175°C) and fry the chicken wings in batches a second time for 8 minutes or until the wings are crispy and golden with an internal temperature of 165°F (74°C).
- Melt the butter in a small saucepan. Pour the jerk sauce into the pan and cook for about 5 minutes on low heat.
- Pour the wings and the jerk sauce into a mixing bowl and toss together to coat the wings with the sauce.
- You can serve the wings with ranch dressing for dipping, and carrots and celery as sides.
Notes
- To make these jerk chicken wings ahead of time, put them in a freezer container and freeze them after you've twice-fried them. When you're ready to have them, bake them in the oven from frozen at 350° F for about 30 minutes, then coat the wings with the jerk sauce.
- Some people also swear by freezing the chicken wings overnight after frying them once and then twice-frying them from frozen the next day when you're ready to have them.
Nutrition
Serving: 1person | Calories: 529kcal | Protein: 22g | Fat: 43g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 98mg | Potassium: 191mg | Vitamin A: 210IU | Vitamin C: 0.8mg | Calcium: 15mg | Iron: 1.2mg