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Prep time
5 minutes
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Cook time
25 minutes
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Makes
2 lbs
Author Notes
These jerk chicken wings are made using the double frying method. The wings are first fried at a lower temperature to get the inside nice and juicy. They are completely cooled and then fried a second time at a higher temperature for a crispy, restaurant worthy exterior. The wings are then coated with homemade Jamaican jerk sauce to add a delicious, spicy flavour. —Meals by Mavis
Ingredients
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2 pounds
chicken wings
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1/3 cup
jerk sauce (recipe link: https://food52.com/recipes...)
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1 teaspoon
salt
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1 teaspoon
butter
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1 liter
vegetable or canola oil (for frying)
Directions
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Heat the oil to 250°F (120°C) in a large heavy bottomed pot or a deep fryer.
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Place a cooling rack on top of a flat baking pan like a cookie sheet and set aside near the fryer.
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Season the chicken wings with the salt, then fry them in the oil in batches for 8 minutes each batch.
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Remove the chicken wings from the oil after 8 minutes and place them on the cooling rack. Let the wings cool completely, about 15 minutes.
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Heat the oil to 350°F (175°C) and fry the chicken wings in batches a second time for 8 minutes or until the wings are crispy and golden with an internal temperature of 165°F (75°C).
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Melt the butter in a small saucepan. Pour the jerk sauce into the pan and cook for about 5 minutes on low heat.
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Pour the wings and the jerk sauce into a mixing bowl and toss together to coat the wings with the sauce. Serve with ranch dressing as a dipping sauce.
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