Carribean Jerk Wings with Captain Morgan Glaze

Boisterous flavor with the combination of jerk seasoning and rum

Author

Brooke Jamison

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 165F / 73.9C

Ingredients

• Jerk Chicken Seasoning:
• 1 cup Brown sugar
• 2 Tbsp All spice
• 2 Tbsp salt
• 1/2 Tbsp pepper
• 1/2 Tbsp ground cinnamon
• 1/2 Tbsp crushed red pepper
• 1/2 Tbsp Tumeric
• 1/2 Tbsp Paprika
• 1/2 Tbsp Thyme
• 1/2 Tbsp Cumin
• 1 Tbsp Soy sauce
• 4 lbs. chicken wings/drum sticks
• Rum Sauce:
• 1 cup Brown Sugar
• 3/4 cup Captain Morgan Rum
• 3/4 cup Ketchup
• 1/4 cup soy sauce
• 2 Tbsp Lime juice
• 2 Tbsp Jerk Seasoning (listed above)

Directions

1. Mix all ingredients for jerk seasoning. Pat chicken dry and place in a sealable bag. Add 1 Tbsp soy sauce to coat chicken. Add 5 Tbsp of jerk seasoning to the bag and coat chicken. Refrigerate for 1 hour.
2. Add 1/2 of sauce mixture to bag and marinate for another 1.5-2 hours.
3. Place bag in water and cook at 165 degrees for 1.5 hours.
4. Remove from bag and place on baking sheet. Coat with sauce and place under pre heated broiler for 3-4 minutes.
5. Remove chicken, turn, apply glaze to other side of chicken and place back under broiler another 3-4 minutes.
6. You can also use an air fryer at 390 degrees for 10 minutes, flipping and recoating with glaze at 5 minutes.