Baked Jerk Chicken Wings

Ingredients

• 1 package Chicken Drumettes  ·   
• 4 Tablespoons Herbie's Jerk Seasoning  ·   
• 1/3 cup Chicken Stock  ·   
• 1/2 Yellow Onion, small diced  ·   
• 3 cloves Garlic, minced  ·   
• 2 tablespoons Olive Oil  ·   
• 1 tablespoon Salt  ·   
• 1 tablespoon Corn Starch  ·   
• 1 tablespoon Water  ·   

Instructions

Directions:

Pre heat your oven to 400 degrees

Add the drumettes, onion, garlic, olive oil, salt and 2 tablespoons of Herbie's Jerk Seasoning to a large bowl. Cover with plastic wrap and refrigerate for at least 1 hour. If you plan ahead you can marinate them overnight.

Once they have marinated for an hour place them in a baking dish along with all the liquid marinade. Cover with foil and cook for 15 minutes. Then remove the foil and bake for another 10 minutes. Remove them from the oven and pour off the marinade into a small saute pan. Add the drumettes to a large stainless steel bowl and cover with foil while you finish the sauce.

Heat the saucepan with the marinade in it over medium heat. Add the chicken stock and bring it up to a boil. In a separate small bowl combine the corn starch and water. Once the sauce is boiling, whisk in the cornstarch/water mixture. The sauce should thicken instantly.

Add the sauce to the bowl with the chicken in it and toss until all the wings are coated.

Serve immediately and enjoy with a glass of Williamson Wines Rose.

Tommy's Tips:

Want to deep fry them? Heat 2-4 cups of vegetable oil in a large heavy bottomed pot over medium heat. In a saute pan heat 1 tablespoon of olive oil, then add 3 cloves of minced garlic. Cook for 1 minute then add 4 tablespoons of Herbie's Jerk Seasoning and 1/3 cup chicken stock. Combine 1 tablespoon each of cornstarch and water in a small bowl. Once the sauce boils; whisk in the cornstarch mixture. Then remove from the heat. Once the vegetable oil has reached 350 degrees. Add the chicken drumettes (not marinated) and cook until gold brown or until the internal temperature reaches 165 degrees. Drain them on paper towels. Toss with the sauce in a large bowl and serve immediately.