Jamaican Drumettes

Wings are just a natural for us for Super Bowl. Actually Buffalo Wings are the norm; it's what is demanded. The cook wanted to detour from the beaten path this year...it's all about change isn't it?

I did hear a little disappointment in their voices because they thought I was making Buffalo Wings, but once the homegirlz and their daddy starting chowing down on these - well I'll just let it go at the fact my 90 lb., 14 year old ate 8 drummettes.



Jamaican Drumettes -


1 jalapeno pepper, seeded and chopped
1/2 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
1 tablespoon cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar plus 2 tablespoons
1/4 cup lime juice
1/4 cup orange juice
5 lbs. chicken drumettes

Blend all of the ingredients except chicken in a food processor until smooth. Reserve 3/4 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 to 25 minutes.