Jerk Sauce and Jerk Wings originated in Jamaica which the used African techniques for cooking meat which were then combined with native island seasoning and ingredients.
Now the weather is getting colder , it's time to spice up our dinners.
60 ml sesame oil
1 Tablespoon Treacle
100 ml soy sauce
1 Tablespoon ground allspice
6 to 8 cloves garlic
1 to 2 Scotch bonnet or habanero peppers, seeded or whole
2 bunch Spring Onions, coarsely chopped
2 bunch fresh thyme
Juice of 2 Oranges
Juice of 1 Lime
1 Heaped Tablespoon of Brown Sugar
There are usually different variations of Jerk Sauce, some of which call for black peppercorns or fresh ginger. After testing those variations, this to us has the best taste combinations.
The most important ingredients in Jerk sauce is the all spice and the scotch bonnet peppers. The all spice can be overpowering and putting in too much will ruin the sauce.
Put the ingredients into the blender, liquid ingredients first.
Depending on how hot you want you want the sauce, use only one pepper first. The hottest part of the pepper are the seeds so you can leave them out if you wish.
When all the ingredients have been blended, taste.
Pour blender contents into a saucepan and heat to a simmer. The sauce will usually become a little darker at this point.
Allow to cool down and use to marinade chicken wings for a couple of hours, overnight is best.
Put Wings in oven 350 degrees for 60 mins in a baking tray lined with grease-proof paper. Turn the Wings every 20-25 minutes.
Traditionally the chicken should be barbecued in a charcoal grill, but our BBQ grill is still in the shop, waiting to be bought.
The sauce can keep in the fridge for a few days or in the freezer indefinitely.
If your jerk sauce is a little hot for some of your guests, warm some up and mix it with some coconut milk using a ratio of 1:1.
The result will be lighter, creamier and less fiery.