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Caribbean spicy chicken wings recipe

Caribbean spicy chicken wings recipe


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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken wings

These chicken wings are delicious and perfect as a starter or for a picnic. Colombo is a Caribbean curry powder, very typical of Martinique and Guadeloupe, which can be found online or in Caribbean markets.

13 people made this

IngredientsServes: 5

  • 10 chicken wings, halved
  • 2 tablespoons olive oil
  • 1 tablespoon colombo (Caribbean curry powder)
  • 1 teaspoon ground ginger
  • 50g fresh parsley leaves, chopped
  • 1 shallot, minced
  • 1 tablespoon mustard
  • salt and pepper to taste
  • 1 tablespoon oil

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Mix all ingredients together and set aside for 1 hour.
  2. Heat the oil in a frying pan and cook the chicken wings on both sides until golden (about 10 minutes).

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Fish very tasty-01 Feb 2015


The Ultimate Fried Chicken Wings Recipe.

I love me some chicken wings, but I’ve come to accept that most restaurants in North America do them “Buffalo” style. Which basically means… fried crisp then tossed in a vinegar based hot sauce. Vinegar is one of those ingredients you won’t see being used much in the Caribbean, unless it’s for an escovitch sauce or as a preservative for home made peppersauces (hot sauces). Like other West Indians I dislike vinegar, so this chicken wings recipe is based on a traditional way of making fried chicken in the Caribbean. Where you get that crispy skin, followed by tender and juicy pieces of chicken, seasoned perfectly with herbs and spices. No-lie.. this fried chicken is much better than KFC and Popeyes!

4 lbs Chicken wings (trimmed and washed)
1/2 teaspoon salt
pinch black pepper
1 tablespoon ketchup
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon curry powder
2 eggs
1/4 cup corn starch
1 cup flour
vegetable oil for frying (about 2-3 cups)

Note : I washed the trimmed pieces of chicken wings with about 3 tablespoons of lemon juice (you can use lime juice as well) and cool water.

Place the trimmed, washed and drained chicken wings in a large bowl and mix in the salt, black pepper, curry powder and Caribbean green seasoning. Mix well and marinate for a couple hrs in the fridge.

Remove from the fridge about 20 minutes before you’re ready to fry so they come back to room temperature. Now beat the eggs in a small bowl and pour over the seasoned chicken wings. Be sure to mix well so the wings get coated in the eggs. In a large zipper bag (or in a mixing bowl), mix together the corn starch and flour (you can also add a pinch more of black pepper, salt and a bit of paprika). Mix well, then add (a few at a time) chicken wings to the bag and toss around to coat.

Heat vegetable oil or whatever fat you like using for making fried chicken on a medium high heat in a large pan. I like using my wok when frying so the splattering does not soil the stove top as much. I hate cleaning up grease on the stove.

Add about 3-5 pieces of dusted chicken wings to the hot oil at a time so as not to overcrowd things.

Fry until golden brown (about 15-20 minutes depending on the size of the wings you’re using) and set on paper towels or on a wire rack (over a baking sheet) as I did, so we can get the excess oil to soak up or simply drain off as they cool a bit. Fry the chicken wings in batches and remember to serve warm for tastier results!

Our last visit to Trinidad and Tobago for Carnival 2014, while the rest of us were ordering bake and shark sandwiches at Maracas Bay (beach) Indy (our youngest daughter) opted for deep fried chicken wings which were almost exactly like these. Those chicken wings came with fries and a wonderful garlic sauce (like a garlicky mayo).

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated!


Caribbean Jerk Chicken Wings

One of the reasons I love to cook is that you can recreate a moment in time. As an obsessive traveler, I&rsquom always inspired by local food, and I&rsquom always looking to recreate a vacation meal at home. I&rsquom especially fond of the delicious flavors and eclectic cultures of the Caribbean. My Caribbean jerk chicken wings are inspired by the distinctive flavors of Jamaica. Jerk seasoning is a blend of spices and aromatics that gives grilled meats a unique kick, with heavy notes of allspice, garlic, ginger and of course, heat! The good thing about this recipe is, you can temper the heat to your particular taste. Make these jerk chicken wings next time you&rsquore craving a trip to the islands.

3 pounds chicken wings
1 bunch of scallions (about 8)
1 small red onion or 2 shallots, peeled and quartered
3-6 Scotch bonnet or habanero peppers
1 2 inch piece of ginger, chopped
6 garlic cloves, peeled
1/4 cup fresh thyme leaves, or 1 tablespoon dried
2 tablespoons ground allspice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon kosher salt, plus more for sprinkling
1 tablespoon black pepper
1/2 cup vegetable or canola oil
2 tablespoons white or cider vinegar
Juice of 1 lime

In a food processor or blender, add all the ingredients (minus the chicken wings).

Puree the mixture until it&rsquos uniformly blended. This is your jerk seasoning.

Place the chicken wings into a large ziptop bag, and pour the jerk marinade over the chicken. Zip the bag and swish to coat the chicken in the jerk seasoning. Place in the refrigerator and marinate for at least 4 hours, but preferably overnight.

Heat a grill to low heat (you want to cook these low and slow). Place the chicken wings onto the grill.

Cook over low flame for 25-35 minutes, turning occasionally to brown all sides. Cook until the chicken is well browned, and no longer pink in the middle.

Serve these up with my super popular recipe for Arroz con Gandules and Tostones for a delicious Caribbean fusion dinner.


Recipe Summary

  • ¼ cup Asian chile paste (such as sambal oelek)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons chopped garlic
  • 1 teaspoon grated fresh ginger
  • 1 lime, juiced
  • 2 ½ pounds jumbo chicken wings, tips removed

Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.

Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.


Homemade Spicy Chicken Wings Recipe

Chicken wings can be an ideal snack at any time of the day. This versatile meat can be fried, baked, grilled and tossed in a variety of sauces. Succulent and crunchy chicken wings with a flavourful dip on the side is the blissful meat indulgence we all need. Here we share a classic spicy chicken wings recipe that you can make with minimum ingredients at home. Check it out!

  • 8 chicken wings
  • 2 cloves Large Garlic cut into small slivers
  • 1 tsp Chilli Powder
  • 1 tbsp olive oil
  • 1 tbsp Paprika
  • 1 tsp Dried Oregano
  • Salt
  • Freshly ground pepper
  • Lemon wedges
  • 8 chicken wings
  • 2 cloves Large Garlic cut into small slivers
  • 1 tsp Chilli Powder
  • 1 tbsp olive oil
  • 1 tbsp Paprika
  • 1 tsp Dried Oregano
  • Salt
  • Freshly ground pepper
  • Lemon wedges

You can use the same ingredients and bake the chicken wings instead of grilling them. In a preheated oven, bake the chicken wings at 190-degree Celsius for an hour.

Share your version of this recipe

Do you make chicken wings in a variety of spices and sauces? Do share the recipe with us!

Frequently Asked Questions

How do I make the skin of chicken wings crispier?

The real key to having a crispier skin of the chicken wing is to keep it dry before seasoning. You can pat the skin dry, coat it with baking soda and salt, and let it rest for a few minutes. Then add the other seasoning ingredients.


Grilled Spicy Mango Chicken Wings.

As mentioned in the video for this recipe (see below) I had a serous craving for buffalo style chicken wings and with the mango habanero chicken wings we had a few weeks back at Buffalo Wild Wings still on my mind – I had to do my version. The actual spicy mango sauce can be used as a typical dipping sauce for fried chicken, chicken strips or for coconut shrimp as well.

3 lbs chicken wings
1/2 lime
1/4 teaspoon salt (plus a pinch for the sauce)
2 scallions
2 cups mango puree
1 scotch bonnet pepper
2 tablespoon melted butter
1 table spoon corn syrup
1/4 teaspoon black pepper
1 teaspoon fresh thyme

Notes : If you can’t get scotch bonnet peppers, you can use Habanero pepper or use your fav hot sauce or traditional Caribbean pepper sauce. If you want you can replace the corn syrup with honey and be sure to add more scotch bonnet if you like HEAT!

Trim off the wing tips (or leave – it’s up to you) and cut the wings into pieces, wash and drain. Then season with the salt, black pepper, chopped scallion and finely chopped thyme. Mix well and let it marinate for a couple hours in the fridge.

In a sauce pan on medium heat, bring the mango nectar to a gentle simmer and go in with a pinch of salt and finely diced scotch bonnet pepper. If you cannot get scotch bonnet, Habanero pepper will give it a wicked kick with a fruity undertone. Or you can reach for bottle hot sauce or traditional Caribbean peppersauce. Let that reduce for about 8 minutes, then go in with the melted butter, corn syrup and lime juice. Cook on the gentle bubble for about 4 minutes then remove it off the heat.

Oven Method : Line a baking tray with parchment paper or if using tin foil..drizzle on some veg oil or cooking spray so the wings don’t stick. Place on the middle rack at about 375F for about 1/2 hr (depends on the size of your wings) and remember to flip them so they brown evenly. When fully cooked, toss in 3/4 of the sauce (leave back some to dip the wings in while eating) and put them back in the oven on the broil setting to caramelize (just a couple minutes).

On the grill ! On a medium heated grill (about 350-375) grill as you would normally grill chicken wings. For me that was about 25-30 minutes – flipping a few times during the grilling process. Then I removed them off the grill and gave them a bath in the spicy mango sauce and back on the grill to get more flavors as the fame did it’s thing with the sugars in the sauce.

Serve warm.. top with some chopped scallion and wedges of lime or lemon and it’s always nice to have the reserved mango sauce on the side for those who like to dip their hot wings. You can double up on the sauce and store it in the fridge, so you always have a batch handy when you want to enjoy a spicy mango dipping sauce or for your next batch of Caribbean style Buffalo hot wings.


What&rsquos in Caribbean barbecue sauce?

Barbecue sauce- Hickory brown sugar barbecue sauce adds a nice smokiness to these spicy wings but you can use any dark barbecue you have.

Honey and habanero peppers- I make my own habanero infused honey but you can use plain honey with a sliced habanero pepper.

Pineapple- Frozen, fresh, or otherwise pineapple will work. Be sure to defrost and drain well before adding it to the sauce.

To make the barbecue sauce:

Stir together all of the ingredients in a saucepan and bring it to a boil over medium-high heat. Then drop the temperature to low and let it simmer for 15-20 minutes, stirring occasionally to prevent sticky. Turn off the heat and let it rest until ready for use.


What are dry rub wings

This recipe is different from my other wing recipes because it doesn&rsquot use a sauce.

Instead, you&rsquoll make a dry rub for chicken wings by mixing together common spices. This mix is then rubbed into the skin, which is where the name comes from.

This gives you a perfectly crispy and flavorful batch of wings!

I like to use a regular baking rack to lift the chicken pieces off the pan. This allows them to really crisp up in the oven. Putting them directly on a pan can cause sticking as well as some softness.

I also turn on the broiler for the last 10 minutes of baking to really help them get crispy!


Chef Lorena Garcia shares recipes for spicy chicken wings and grilled street corn

Looking for a way to spice up your 4th of July celebrations? Try chef Lorena Garcia's spicy chicken wings recipe to put a flavorful twist on a holiday classic.

Garcia is the chef and partner of CHICA restaurants in Las Vegas and Miami where she fuses Latin flavors and ingredients with modern techniques and dishes.

Garcia shared her recipes with "Good Morning America" for her spicy chicken wings with hot sauce, honey and chile, her grilled street corn and a refreshing pineapple mint frappe.

Recipe for Spicy Chicken Wings

Ingredients:

Deep fry the chicken wings in vegetable oil.

In a saucepan at medium-heat mix all the ingredients until well combined.

Toss fried wings in the honey hot sauce mixture and serve.

1. Make sure to use tin foil to catch drippings when grilling and also to cover when resting grilled items.

2. Make sure to glaze your ingredients toward the end of the cooking time to prevent burning the sugars with the direct fire.

3. Make sure you have a high temp on one side and mid-low temp on the other side of the grill to control internal cooking temperature of your meats and avoid overcooking.

4. Make sure you season generously with coarse kosher salt, as some will be lost in the grilling process.

Recipe for Grilled Street Corn

Ingredients:

6 whole corn cobs, in husk

½ cup unsalted butter, room temperature

1 teaspoon ground chile de arbol

2 teaspoons ají amarillo powder

1/4 cup lime chile crema (see recipe below)

½ cup Cotija cheese, crumbled

Prepare a hot charcoal or gas grill. Pull back husk from corn cob, but do not remove it. Remove corn silk.

Tie up loose husk with a string of the same husk, making a handle (away fromthe corn cob).

In a medium-size bowl, whisk together butter, salt, chile de arbol, ají amarilloand lemon juice.

Holding corn by your makeshift handle, place the cob on the hot grill, turningthe cob occasionally to ensure all sides cook evenly.

Once grill marks appear, brush butter on corn cob and continue to apply butter tocoat all sides as you turn the cob. After 6-8 minutes, remove corn from grill andbrush liberally with butter.

Arrange buttered corn on a plate. Drizzle Lime Chile Crema on top. Sprinklewith Cotija cheese and a pinch of ground chile de arbol.

"Grilled corn on the cob is proof that street food is some of the best food in theworld. For an added rustic touch – and grilling convenience -- I make a handle outof the corn husk as I grill the cob," said Garcia.

Recipe for Chile-Lime Crema for Grilled Street Corn

Ingredients:

1 teaspoon chile piquín or chile de arbol

In a blender, combine sour cream, chili, lime juice and lime zest. Blend until smooth.

Recipe for Pineapple Mint Frappe

Ingredients:

1 pineapple, peeled and chopped

1/4 cup mint leaves plus mint sprigs for garnish

1 tablespoon agave or honey

Combine all ingredients in a blender and blend, pour into glasses and garnish with mint sprigs. Enjoy!


Classic Jerk Chicken Wings In the Oven.

Some of you will be saying “Chris this is just your original jerk marinade scaled down”, but with Tehya in the kitchen with me… I had to do this from scratch for her. This chile keeps having craving for spicy food, so this time when she came to me to make up a batch of jerk wings for her, I told her it’s time she learned how to organize it herself. You can see her in action in the jerk chicken wings video I posted late last night on the food channel.

I must mention that there’s no comparison to making this over coals on a grill, but with winter approaching I wanted to give you guys the option to be able to do this in the oven indoors. Now don’t get me wrong… no winter will ever stop me from grilling on the BBQ as I have no problem dressing like Sasquatch and taking on the cold to do my thing on the BBQ outside.

2 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 Habanero pepper (scotch bonnet or any that you like)
1/4 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/4 cup orange juice
2 cloves garlic

The first thing we have to do is make the jerk marinade. Give the onion, garlic, hot pepper and scallions a rough chop so it’s easier for the blender or food processor to work it into the runny consistency we’ll need. Remember to wear gloves when working with peppers with extreme heat like habanero and scotch bonnet.

Basically all we need to do now is pour everything into the food processor and give it a few pulses until you get a sort of smooth (runny) consistency.

* If you don’t have access to a food processor or blender, you can certainly chop everything as fine as you can and give it all a good mix in a bowl.

We then washed the chicken wings with some lemon juice (you can use lime or vinegar as well – about 3-4 tablespoons) and rinsed with cool water and drain. Pat dry with paper towels so the marinade can really stick onto the wings. Pour 1/3 of the marinade on the wings and using your hands, massage the wings with this lovely jerk marinade. Allow this to marinate for at least 30 minutes, before you place it into a 400 degree oven (middle rack).

After 30 minutes we took it out of the oven to give it a good stir (flip wings) and put back for another 30 minutes.

The last 5 minutes you can turn on the broiler setting and allow the wings to get a rich brown color with a sort of toasted edges. You may have to give them a flip to ensure all sides gets this lovely sort of charred look.

You will notice there will be a sort of gravy formed at the bottom, this is excellent to pour over peas and rice to accompany these jerk chicken wings.

Tips: Line your baking dish with aluminum foil or use a disposable pan when roasting these in the oven as I did (it will make clean-up much easier). Add some brown sugar and fresh ginger to the marinade for that extra kick of flavor. Remember that most of the heat in peppers are in the seeds and area around the seeds. So if you want to cut back on the heat level, remove the seeds.

To make dry wings, simply place the wings on a wire rack over your baking dish after the wings have been marinating. This will give you crispy wings which will be packed with a good punch of Jamaican jerk goodness.

Tehya was quite happy with the final outcome of her first jerk chicken wings and though she was a bit hesitant to use the large chef’s knife to chop the onions etc.. she was very proud of her accomplishment. In future videos/recipes I’ll try to include Indy and Kieana so you guys can get to know them better and they can learn how to cook so they too can carry on our culinary traditions. It’s time we got our children involved in the kitchen and away from all the other distractions (video games, computer, cell phones.. boys!)

Before I forget… the remaining jerk marinade can be stored in a plastic bowl in the fridge for at least a week or frozen for a couple months.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.