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
jerk sauce (recipe's on my food blog)
vegetable or canola oil (for frying)
In This Recipe
Heat the oil to 250°F (120°C) in a large heavy bottomed pot or a deep fryer.
Place a cooling rack on top of a flat baking pan like a cookie sheet and set aside near the fryer.
Season the chicken wings with the salt, then fry them in the oil in batches for 8 minutes each batch.
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.
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).
Melt the butter in a small saucepan. Pour the jerk sauce into the pan and cook for about 5 minutes on low heat.
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.