Today I’ll tell you a little story. Once upon a time I was a devout vegetarian. Once upon that time I went to Jamaica and while my family went the famous Scotchies to dabble in world class jerk chicken, I passed. It was hard, but I was devoted, even amidst the smoky aromas. But I’ll tell you a secret, I may have tasted just the sauce. It planted a seed in my vegetarian heart and I haven’t forgotten now that I eat meat, that I have been craving jerk chicken since that very moment. One day I vow to go back to Jamaica and try (gorge myself on) the real deal. Until then, I have no qualms making it at home, but it’s never the same is it? I certainly don’t have an allspice tree in my backyard.
I dub today the official first day of summer. Because…it’s the beginning of our local food explosion. Yes from now on abundance flows up here in Canada. That means less and less dependance on produce from all over than darn place. Eating something within the parameters of your own backyard always feels really good. I anticipate the day where I’ll be able to grow everything we need. Perhaps not everything we would want, like cacao and coffee and vanilla. Unless Edgar Cayce’s predictions come true, and We get beachfront tropical paradise. Then I’ll be growing allspice trees in my backyard.
Here’s today veg-tastic goodness
Now be warned friends. These are fiery hot, enjoyable, but they will make you sweat. J kept saying ‘this is how hot wings are supposed to be!’ If you love spicy you will love these jerk chicken wings, they are everything a wing should be. If you only like a medium spice level, just use one scotch bonnet pepper instead, and if you only like a bit of kick try subbing a jalapeño, you could take the seeds out to make it even milder.
Another lovely little trick I used which isn’t traditional is the addition of kaffir lime leaves, they just do something magical in jerk marinade. You could easily use lime zest and juice instead.
Hope these make you sweat with delight.
- 2 tsp ground allspice berries
- 1 tsp ground cloves
- 1 tsp ground coriander
- 1 tsp ground peppercorns
- 1 tsp sea salt
- 1-2 scotch bonnet peppers
- 4 kaffir lime leaves
- 2 Tbs fresh ginger
- 4 cloves garlic
- 1 Tbs apple cider vinegar
- 2 Tbs olive oil
- 2 Tbs coconut aminos or gluten free tamari
- 1 lb chicken wings, or other cut of chicken
- Preheat oven to 400F
- Blend all ingredients together either by hand or in a blender or food processor to make a smooth marinade.
- Mix in with the chicken and let them marry at least an hour, ideally overnight.
- Bake at 400F for 20 minutes, turning once half way through.
- Sweat with delight.