Lately, I’ve felt that some of the non-chain fancy restaurants have let me down a bit in terms of quality of food. With the current state of the economy, consumers really expect value for their money and some of my recent dining experiences have not reflected that.
So, I visited Bahama Breeze and was pleased to see that the food is good quality and service still great. Yes, Bahama Breeze may be a chain, but I still think what it comes down to is having good food and service, something I’ve always had in my hundred or so visits to Bahama Breeze.
I found the recipe for their Jerk Chicken Wings which I love and wanted to share it with everyone. Enjoy!
Jerk Marinated Chicken Wings (courtesy of RecipeSecrets.net)
5 pounds Chicken Wings whole, thawed
3 tablespoons Garlic, chopped
1 tablespoon Thyme, fresh chopped
1 teaspoon Allspice, ground
1 cup Water
1/8 cup Scallions, sliced
Jerk Seasoning (Dry) as needed
1/4 cup olive oil
2 tablespoons Jamaican Jerk seasoning
1/4 cup orange juice
1/4 cup rice wine vinegar
1 tablespoon dark Jamaican rum
1/2 cup chopped red onion
1/2 teaspoon creole seasoning
2 green onions, chopped
1 lime, juiced
2 cloves garlic, minced
1 habanero pepper, seeded and minced
Marinating Preparation: Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator.
Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade. Marinate the chicken wings for 16 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.
Cooking Preparation: After marinating is complete, remove the wings from the marinade and place in a clean bowl. Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350 F for 20 a 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40 F. By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure
Grilling Preparation: Heat your grill to medium heat. Place the chilled wings on the grill and grill for 2 1/2 – 3 minutes on each side. The skin of the wings should develop a crisp texture and a dark color. Make sure the wings are fully heated to 165 F. Serve hot.
Wings can also be placed on the grill directly from the oven to express the cooking process. Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.