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Ingredients
- 2/3 cup each fresh lime juice and honey
- 1/3 cup dry spice blend (Caribbean Jerk seasoning or paste 6 cloves garlic, smashed
- 3 Tbsp minced fresh ginger, and Worcestershire sauce
- 5 lb chicken wings, halved and enter joint ( I use already cut party wings with first and second joints)
- Garnish: chopped cilantro and lime wedges.
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Recipe Info
Category : Appetizers
Rating : 0
Contributor : marc
Print Recipe
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Directions
Serves 12
Prep 25 min.
Marinate at least 4 hours
Bake 30 min.
****The wings can prepared through step 3 up to 2 days ahead. Cool, bag and refrigerate. Refrigerate marinade in original bad. To serve, proceed as directed, adding 5 mintues baking time for wings***
1. Put Marinade ingredients in a sturdy 1 gallon ziptop bag; seal and keand to mix ingredents. Add wings, seal and turn to coat. Refrigerate at least 4 hours or over night, turning bag occasionally.
2. Heat oven to 475 degrees. Line 2 rimmed baking sheets with foil (for easy cleanup). Set a large rectangular wire rack in each. Coat racks with nonstick cooking spray.
3. Place wings on prepared racks in a single layer. Bake wings 15 minutes.
4. In a medium saucepan boil marinade 10 minutes or until thick and syrupy. Brush on top of wings. Discard marinade.
5. Bake 15 minutes longer or until wings are cooked through, crisp and brown.
6. Transfer to a serving platter; sprinkle with cilantro and serve with lime wedges.
Tip: Look for dry Caribbean jerk seasoning in the spice section and paste jerlk seasoning in the barecue sauce or hot sauce section of your market.
Per Servings: 266 cal. 20 g pro, 15 g car, 0 g fiber, 14 g fat (4 g saturated fat), 60 mg chol, 11 mg sod
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