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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Twist on the standard chicken wing, favorite marinade for pork and chicken, poured over the wings and soaked for 24 hours. Deep fry or bake and serve with the coconut, lime and pepper sauce for dipping. Ingredients:
3-4 lbs. of chicken wings disjointed, tips reserved and frozen for use in homemade stock, keep joints one and two *drummies and skinnies in our house* for the marinade |
equal parts of fresh lime juice, soy sauce (about 3/4 cup each for 3 lbs. of wings; 1 cup each for 4 lbs.) |
1/2 cup of dark spiced rum, increase if making larger portion |
fresh minced garlic and grated fresh ginger, aim for twice the amount of garlic to ginger ratio, i.e. 3 tbsp of garlic and 1 1/2 tbsp of ginger is recommended for 3 lbs. of meat |
1 tsp of dried thyme |
1/2 tsp of allspice |
1/2 tsp of cayenne pepper |
1/8 cup of pickapeppa sauce |
4 cups of vegetable oil (peanut for deep frying) |
3 cups of seasoned flour (2 tsp of adobo seasoning and 1 tsp of cayenne pepper to every 3 cups of flour) |
Directions:
1. Day one:
2. Mix the lime juice, soy sauce, rum, garlic, ginger, pickapeppa sauce and spices in large measuring cup.
3. Joint the wings, save the tips, divide the remaining pieces between two extra heavy duty plastic zip closing gallon bags.
4. Divide the marinade between the two bag of chicken pieces.
5. Seal close and mush around.
6. Set in a deep pan just in case they leak and marinate for 24 hours.
7. Day Two:
8. Remove chicken from marinade and drain. Allow to come to room temperature. Heat the oil to 375 degrees.
9. Shake the wing pieces in seasoned flour.
10. Deep Fry in small batches until deeply golden brown. About 12-15 minutes per small batch. Don't crowd and cool off your oil too much.
11. Alternately, you can bake these in a hot 375 degree oven on a rack over a cookie sheet for 35-40 minutes, turning once or twice until brown and crispy.
12. Serve with a coconut milk/lime dipping sauce and jicama sticks
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