Jerk Chicken Wings with Sour Cream-Chive Dip

Jerk Chicken Wings with Sour Cream-Chive Dip

Edouardo Jordan

Edouardo Jordan

October 23rd, 2017

https://simplefeast.com/chefscatalog

Jerk Chicken Wings with Sour Cream-Chive Dip

Serves 4
5 hours total time
1 hour 15 minutes active time
Easy

This has been part of my repertoire for a long time, since knowing Jamaicans in college. At the restaurant, we bake these in the oven and finish them on the grill. But if it were summer, I’d just do these on the grill start to finish. I was at a party years ago for an event, and Thomas Keller, my chef at The French Laundry, was there. Someone had made jerk wings and he asked me about them. I was so surprised. I mean, Thomas Keller asked me.

Note: Wear gloves and take care when handling the Scotch bonnet and jalapeño chiles. The Scotch bonnets especially are extremely hot.

Ingredients
2 pounds whole chicken wings
1 ½ teaspoons kosher salt

Jerk Seasoning
¾ cup plus 3 tablespoons extra-virgin olive oil
2 ½ teaspoons freshly squeezed lemon juice
1 garlic clove, peeled
1 3/4 ounces (about 7) Scotch bonnet chiles or habaneros, stems and seeds removed
3/4 ounce (1) jalapeño
1 ounce (3/4 cup) thyme leaves and tender stems
1/4 cup plus 31/2 tablespoons whole allspice berries
1 ½ teaspoons coriander seeds
5 cloves
1 teaspoon black peppercorns

Sour Cream Dip
¼ cup plus 2 tablespoons sour cream
2 tablespoons finely chopped chives
3/4 teaspoon kosher salt
1/2 lemon

Directions
To Marinate the Wings

Using poultry shears or a knife, remove the tips from the wings if you’d like to cook them whole, or cut each wing into a wingette and drumette.

Put the chicken wings in a large bowl and season with the salt.

Put the jerk seasoning ingredients in the jug of a high-powered blender and blend to a paste. Pour over the wings.

Wearing gloves, toss the wings in the seasoning. Cover the top of the bowl with plastic wrap and refrigerate for at least 4 hours or up to 1 day (24 hours).

To Make the Dip
Stir the sour cream and chives together. Use a rasp grater to grate lemon zest into the bowl. Refrigerate until cold.

To Finish the Wings
At this point, the wings can be baked or grilled.

To Bake the Wings
Preheat the oven to 375˚F.

Line 2 baking sheets with aluminum foil and set a cooling rack on each one.

Letting any excess marinade remain in the bowl, set the wings in an even layer without touching on the racks. (You may have to bake the wings in batches.)

Bake until the wings are cooked through. The internal temperature will be 170˚F, 20 to 30 minutes

To Grill the Wings
Preheat a grill or grill pan to medium heat.

Grill the wings, turning to cook on both sides, until cooked through. The internal temperature will be 170˚F, 8 to 10 minutes.

To Serve
Serve the wings family style or divide among plates. Serve with the dip on the side.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • Jerk Seasoning
  • ¾ cup plus 3 tablespoons extra-virgin olive oil
  • 2 ½ teaspoons freshly squeezed lemon juice
  • 1 garlic clove, peeled
  • 1 3/4 ounces (about 7) Scotch bonnet chiles or habaneros, stems and seeds removed
  • 3/4 ounce (1) jalapeño
  • 1 ounce (3/4 cup) thyme leaves and tender stems
  • 1/4 cup plus 31/2 tablespoons whole allspice berries
  • 1 ½ teaspoons coriander seeds
  • 5 cloves
  • 1 teaspoon black peppercorns Ingredients
  • ¼ cup plus 2 tablespoons sour cream
  • 2 tablespoons finely chopped chives
  • 3/4 teaspoon kosher salt
  • 1/2 lemon
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