I’ve mentioned our wine club before, which is really a social group that uses wine tasting as an excuse to get together. This month, the host couple decided on a Puerto Rican meal (he is from there) so I (Bev is in Florida) took a Caribbean appetizer – jerk chicken wings.
11/13/12 event date
I’ve used this jerk marinade several times in the smoker, but grilling is much better and will be the cooking method from now on. I marinated them for a couple of hours and put them on the grill over medium heat.
When I got the skin where I wanted it, I put them on a sheet pan in a 175* oven for about an hour while I got myself ready.
I took them to the event wrapped loosely in foil and assembled after I got there. In keeping with the Caribbean theme, I was able to salvage a leaf from our banana tree (most are dying for the winter) and trim it up to fit my plate.
I wanted to garnish with some scotch bonnet peppers but all I could find was a bag of multi-colored sweet ones, but they worked okay and were actually eaten.
I thought the chicken ended up being just the right doneness with a still crispy skin (it got mostly lost during the trip to the party) and will use this method again when holding time is required.
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