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

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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