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Buffalo Spree's recipe of the week: exotic chicken wings

Jamaican Jerk, Lebanese Garlic, and Puerto Rican Wings Adobo



 

We're sure most WNY home cooks are pretty confident about their chicken wing skills, but we thought we'd re-post some of these recipes, created by Chef Joe George. Here he gives us more exotic interpretations—perfect for game day!

 

Jamaican jerk wings

4 green onions
5-7 jalapeno peppers
2 tablespoons vinegar
2 teaspoons salt
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
24 chicken wings

 

Directions:

Combine all the ingredients except the wings in a food processor and puree until smooth. Toss raw chicken wings with the marinade and refrigerate 1 hour or overnight. Roast or grill the wings 30 minutes, or until fully cooked. 

 

Lebanese lemon-garlic wings 

6 garlic cloves
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/3 cup lemon juice
2/3 cup olive oil
24 chicken wings

 

Directions:

Combine all the ingredients except the wings in a food processor and puree until smooth. Toss raw chicken wings with the marinade and refrigerate 1 hour or overnight. Roast or grill the wings 30 minutes, or until fully cooked.

 

Puerto Rican wings adobo

6 garlic cloves
1 tablespoon ground oregano
2 teaspoons salt
1 teaspoon black pepper
1/4 cup vinegar
1/2 cup olive oil
24 chicken wings

 

Directions:

Combine all the ingredients except the wings in a food processor and puree until smooth. Toss raw chicken wings with the marinade and refrigerate 1 hour or overnight. Roast or grill the wings 30 minutes, or until fully cooked.

 

 

 

 

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