Jamaican Hot Wings
Yield
10 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
|
|
| 8 | ounces |
spices
jerk, jamaican |
* |
| ½ | ounce |
red hot pepper sauce
|
|
| 8 | ounces |
tomato juice
|
|
| 8 | ounces |
unbleached all-purpose flour
|
|
| 5 | pounds |
chicken wings
or drumettes, fresh not frozen |
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
|
|
| 231.2 | ml/g |
spices
jerk, jamaican |
* |
| 14.5 | ml/g |
red hot pepper sauce
|
|
| 231.2 | ml/g |
tomato juice
|
|
| 231.2 | ml/g |
unbleached all-purpose flour
|
|
| 2.3 | kg |
chicken wings
or drumettes, fresh not frozen |
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
NOTE: Jamaican jerk spice may be found in specialty food stores.
Melt the butter in a 2-quart sauce pot over low heat.
Add the jerk spice, Tabasco sauce, and tomato juice.
Blend well and set aside.
Rinse the wings under cold running water and pat dry with paper towels.
Dust the wing with the flour and deep fry in a heavy pot or skillet in about 2-inches of hot oil until done.
Place the cooked wings in the sauce mixture and allow to marinate just a few minutes.
Drain off any excess liquid.
Serve immediately.
Makes 40 to 50 Wings
