chicken wings Archives | CaribbeanPot.com

While lemon pepper ‘anything’ wasn’t on the menu when I was growing up on the islands, I noticed that over the years it’s gaining a bit of footing as an adored ‘seasoning’. I’m not a fan of these pre-packaged seasonings due to the high sodium content. Finding a low sodium one at Sam’s Club meant I was more comfortable sharing this recipe with you.

You’ll Need…

2-3 lbs chicken wings (trimmed)
1 teaspoon granulated garlic powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 tablespoon lemon pepper
1 tablespoon olive oil
3 tablespoon cornstarch

3 tablespoon melted butter
1 tablespoon lemon pepper (no salt)
1 tablespoon finely chopped parsley
zest of 1 med lemon
juice 1/2 lemon
1/4 teaspoon sea salt
1/2 teaspoon black pepper

Notes. Please use the video below to follow along as much more about the recipe is discussed there. Try to get sodium free lemon pepper as I find many of the regular types are loaded with high amounts of salt. Should you want to give the finished wings a kick, add a bit of pepper flakes when you season them. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Season the trimmed (remove the wing tips and separate the flats from the drums) with the ingredients listed first, except the cornstarch. After giving them a good mix, coat with the corn starch and allow to marinate for about 30 minutes.

Then pre-heat your oven to 400F.

Line a baking tray with foil, place a wire rack on top and spray with baking spray so the wings don’t stick when roasted. The foil lining will make cleanup easier at the end. Make sure there’s space between the wings when placed on the wire rack.

The tray goes on the middle rack into the 400 F oven for 35 minutes. Remove from the oven, flip and bake for another 15 minutes.

During the final 15 minutes, combine the 2nd set of ingredients to make the finishing drizzle to pour and coat the wings as soon as they come out of the oven.

Empty the roasted wings into a large bowl, pour the drizzle over them and mix thoroughly. Lemon Pepper Wings! So simple and a hit with your party guests.

Meat & Poultry

Simple And Delicious Airfryer Chicken Wings.

May 27, 2025September 16, 20231 Comment

While I’ve been the recipient of many airfryers (brands send them to me), I sparingly use them. Why? I cook for 5 people and the size of the standard airfryer is not as accommodating, unless you cook in batches. However the new stove I purchased a few months back (DON’T BUY Samsung stoves) has an airfryer feature (essentially a wire basket, with the convection setting on) which allows for cooking larger amounts.

You’ll Need…

1 lemon (juice)
3 pounds chicken wings (trimmed)
1/2 teaspoon sea salt
1 1/2 tablespoon Bone Sucking Sauce (powder)

Notes. In my culture we wash our meats, but if that’s not your thing you can skip that step. To keep things simple I used a prepacked rub. You may make your own or use a brand you like. I am not affiliated with the brand I used.

Trim and wash the chicken wings with cool water and the lemon or lime juice. Then pat the chicken wings dry with paper towels and season with the salt and the Bone Sucking rub on both sides.

I set my airfryer to 380 F and gave the wire rack a coat of baking spray (oil) to prevent sticking and to assist clean-up after. Try to leave some space between each wing, so there’s airflow – better even cooking.

Just before I placed the seasoned chicken wings in the airfryer I gave the top of the wings a quick spay of the baking spray (optional).

After 20 minutes, I flipped the wings to the other side and put them back into the airfryer, but at 400 F.

Depending on how big the chicken wings are that you used, it will take another 10-15 minutes. You’re looking for a golden colour with a bit of charring on the edges.

If you’re interested in the sauce I served these with – Amazing Avocado Garlic Sauce (for wings and fries).

Now you’re probably wondering why I mentioned to not get a Samsung Stove. The list of reasons is long, but in keeping with the airfryer feature – the entire oven gets to be a MESS. The grease splatter is not only throughout the oven, it’s caked on at the bottom of the oven and door. A $3000 + stove/oven that’s stained only after the first use. Stupes! Let me know if you’re interested in a full review video on the Samsung Dual Oven With Airfryer in the comments below.

I know this is not your typical Caribbean recipe, but with all the requests I’ve been getting for Slow Cooker and Airfryer recipes, I thought I’d share. Plus.. who doesn’t like a good crispy yet juicy Chicken Wing?

Curry Stewed Chicken Wings in a red pot on the stove

Gluten Free Meat & Poultry

Curry Stew Chicken Wings.

May 27, 2025August 6, 2023Leave a Comment

I originally shared a Curry Stew(ed) Chicken recipe back in 2009 and like the Caribbean Green Seasoning recipe I updated a couple days back, it’s now buried under hundreds of newer recipes. So while it’s not my intention to repeat recipes, you’ll find some subtle differences with this one, plus I had several requests for a ‘new’ version after I teased a video clip on Instagram.

You’ll Need…

3 lbs chicken wings (trimmed)
2 tablespoon curry powder
1 medium tomato (diced)
1 medium onion (diced)
1 tablespoon grated ginger
2 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt (adjust) | 1/2 teaspoon black pepper
1 teaspoon tomato ketchup
1 Scotch Bonnet pepper (see note below)
1 1/2 tablespoon Grapeseed oil (see note)
1 1/2 tablespoon golden brown sugar
2 scallions (chopped)
1 tablespoon chopped celery leaves
2-3 cups water

Notes! I used an entire Scotch Bonnet pepper in the recipe as I enjoy spicy food. You have the option to use less or none at all. Additionally you may remove the seeds and white membrane from the pepper to cut back a bit of the heat. Yes, you can use any spicy pepper you enjoy or have access to. I opted for grapeseed oil since I was out of olive oil, however you may use any oil you like. Do note that we’ll start the dish on a high heat, so the smoke point of the oil you use may be a factor. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some may contain fillers.

For best results, may I recommend seasoning the chicken wings (yes you may use other cuts of chicken with similar results) and marinate for at least 2 hours in the fridge.

Cut the wings into drumettes, flats and tips. You may keep the tips for making chicken stock.. I don’t. I’m from the Caribbean where we wash our meats, but that’s up to you (water and lemon, vinegar or lime juice) as I know we’ve been warned not to wash chicken. With clean, trimmed and drained wings in a large bowl, add the salt, tomato, curry powder (this is the curry element), black pepper, grated ginger, ketchup, onion, Caribbean Green Seasoning and Scotch Bonnet Pepper. Give it a good mix and into the fridge to marinate. Should you be pressed for time, you can start the “stew” process immediately.

I’ve included 2 videos below where you may find this ‘stew’ step better explained. In a heavy pot on a med/high heat, add the oil followed by the brown sugar. The sugar will melt, go frothy, then a deep amber in color. This is when you’ll carefully start adding the seasoned chicken wings to the pot and stir well. Should the sugar go black STOP, allow the pot to COMPLETELY cool , wash, dry and start back with new oil and sugar. Should it go black and you continue the finished dish will be very bitter tasting.

Turn the heat to medium/low, cover the pot and let it cook for 5-7 minutes. Natural juices will sprout up. At this point, remove the lid, crank up the heat and burn off that liquid. Add 2 cups of water to the same bowl you marinated the wings in and swish around to pick up any remnants of the seasonings. Once you can start seeing the oil we stared off with at the bottom of the pot, add the water and bring to a boil.

Once it comes to a boil, place the lid on slightly ajar and reduce to a rolling boil.

Should the water level be low and the chicken not fully cooked, add the additional cup of water to the pot. Twenty minutes later and your curry stew chicken wings will be fully cooked. It’s now time to personalize things. Taste and adjust the salt and decide if the gravy is thick enough to your liking. In my case I cooked it for a further 4 minutes to thicken up. But do keep in mind that the residual heat from the pot will thicken it further. So too when it cools.

Top with the scallions and celery leaves (use parsley if you don’t have the celery leaves) and turn off the stove.

Curry Stew Chicken Wings done! To recap and clarify as I know there are different versions of this curry-stew technique online and while I cannot find fault in the way people do their version, I must say that what I shared above is the original way in cooking curry stew. Basically you SEASON with the curry (powder) and STEW (caramelized sugar) to finish.

This is without any doubt, my fav way of enjoying wings – yes Buffalo Wings I said it. On it’s own or as a side to your fav carb.

Gluten Free Meat & Poultry

Ultimate Crispy Chicken Wings.

May 27, 2025December 21, 20212 Comments

I didn’t grown up having chicken wings (specifically) as a meal or snack. That said, my brother, sisters and I all fought for the 2 wings when mom would prepare chicken as part of lunch or dinner. Back then we would butcher our own chicken (or visit a chicken farmer) and mom would have an entire chicken at her disposal. Actually, during my time of the islands I never saw chicken wings (only) being an option at the grocers or farms. Nor could you get just thigh or breast specifically! Whole bird or nothing.

You’ll Need…

4-5 lbs chicken wings
1 tablespoon Sea Salt (brine)
1/4 teaspoon sea salt (dusting)
1 tablespoon black pepper (divided)
5-7 cups water
1 1/2 tablespoon golden brown sugar
2 Pimento (seasoning) peppers
1/2 Habanero Pepper (sliced)
5-8 sprigs thyme
2 scallions (chopped)
6 cloves garlic (smashed)
3-4 tablespoon chopped parsley
4-6 cups Veg oil (any oil you fry with)
3/4 cup corn starch

Important! Wear gloves and wash your hands immediately after handling hot peppers. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. The Pimento Peppers are optional, but a great addition if you can source it.

Let’s create the brine. In a large bowl add 1 tablespoon sea salt, 3/4 tablespoon black pepper, sugar, Pimento peppers, thyme, scallions, Habanero pepper, parsley and garlic. Add 1 cup or warm water (so we can dissolve the sugar and salt) and stir well. Now top with 5 cups of ice cold water.

Add the cleaned chicken wings (cut into flats and drumettes) into the brine. Stir well to make sure all the wings are submerged (add more cool water if necessary) and fully coated with the brine. Place in the fridge for two hours.

Give the wings a stir after one hour. After the 2 hr mark, drain, rinse and get as dry as you can. I drained well and used paper towels to pat dry.

Now toss in the corn starch and coat the wings.

Heat the oil (350-375) in a wide + deep pot, have a wire rack over a drip-pan on the side and get ready to fry off the wings. I usually make these (most frying dishes) outside, to avoid the greasy scent in the house. Yes, you can toss these in an #airfryer if you wanted.

Add the wings to the pot, but don’t crowd the pot please (do in batches). Stir to fry evenly.

8-10 minutes later and you will start getting that golden color. Take them out of the oil and place onto the rack… dust with the remaining salt and black pepper. I don’t like using paper towels to blot the extra oil as I find that the side of the wings which makes contact, goes soggy. Note that they will go slightly darker as they cool down after you remove them from the hot oil.

Continue frying the rest.

These are GREAT just on their own, NO NEED for a SAUCE! NONE! However, the control is in your hands as to what you want to do next.

These crispy wings are guaranteed to be a hit with You, Your Family and anyone you decide to treat with a hot batch.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

The Ultimate Pepper Wings.

May 27, 2025September 12, 2021Leave a Comment

As the title of the recipe state, these are PEPPER WINGS! Yes, you can tailor the heat level to your liking and be sure to use peppers you can source or enjoy. While I did have access to more extreme peppers (watch the video), I used the peppers I know my family could handle with enjoyment.

You’ll Need…

5 lbs chicken wings (trimmed + cut into flats and drums)
4-6 cups veg oil for frying

BRINE:
4-5 cups cold water (divided)
Ice (to chill things down)
2 tablespoon cane sugar (any sugar will work)
1 tablespoon coarse cracked black pepper
8 sprigs thyme
1 1/2 tablespoon sea salt
2 scotch bonnet peppers (sliced)
1 large shallot sliced (onion will work)
8 cloves garlic (smashed)

Pepper Element
1 cup corn starch
1 medium onion (sliced thin)
7 cloves garlic (diced)
1 teaspoon black pepper (coarse)
2 scallions (chopped)
4-6 sprigs thyme
2 scotch bonnet peppers (diced)
3-6 chili peppers

WARNING! This is meant to be spicy. Wear gloves and wash your hands with soap and water immediately after handling such hot peppers. If you want to control some of the heat, do not include any seeds or the white membrane surrounding the seeds of the peppers. If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs.

In a large bowl or pot, add all the ingredients for the brine (not the water yet), and bruise with a whisk. This will allow us to get most of the flavor out of the ingredients. Now add 1 cup luke-warm water and whisk. The warm water will allow the salt and sugar to dissolve easily. Now top with ice cold water and stir.

The goal is the get the water cold so its safe for the raw chicken. Now add the prepared wings to the brine, stir and set in the fridge for 2 hours. I topped it with ice cubs to chill it down quickly.

Two hours later drain, rinse and pat dry with paper towels. Then toss with the corn starch and get ready to fry. I’m sure these will work in your air fryer if you so choose.

Prepare the other ingredients and set aside.

Create a frying station. The wings, wok (pot or frying pan) with hot oil and a draining area with a wire rack over a sheet pan. I don’t like draining fried foods on paper towels as they tend to go soggy. With the wire rack the air will circulate around them and keep them crisp.

Fry in batches (avg temp 375) 12 to 17 minutes, depending on how large your wings are. Set to drain on the wire rack and continue frying the remainder. TIP, stir after you place the wings in the hot oil so they don’t stick together since they’re coated with the corn starch.

Yes, you can use a deep fryer should you own one and prefer to go that route.

Take/use 5 tablespoon of the oil we fried the wings in, in a wide pot on a medium flame. Add the onion, thyme (just the leaves), garlic, scallions and scotch bonnet pepper. Turn the heat down to low and crack the chili peppers and add to the pot.

The goal is to flavor that oil with the FIRE from the peppers and flavors of the garlic, onion and thyme.

5 minutes later, add the pre-fried wings to the pot and toss well to coat with the fiery goodness we created.

I like doing this recipe outdoors for two reasons. the ‘fried’ scent will not be in my house and MOST IMPORTANT!… venting the fried peppers scent. If doing this indoors, do open a window and turn the fan on over your stove. The hot oil and fiery peppers is the perfect combination to choke you.

Here is where the corn starch will play it’s part, the flavors will stick to the chicken wings and you’ll get the banging flavors on the outside. The brine would have already added those similar flavors deep within the wings.

Finish with the black pepper, toss and get ready to serve. These are usually served with cold beer and enjoyed with friends.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

The Ultimate Jamaican Jerk Chicken Wings.

May 27, 2025July 3, 20176 Comments

As we kick off another edition of our annual “July Month of Grilling”, I thought I’d hit you with a recipe we first did in the oven during the early days of this website. However this time we’ll try to replicate that authentic pimento wood flavor as you’d normally get at jerk joints in Jamaica. Yes, it’s time for the Ultimate Jamaican Jerk Chicken Wings. The marinade and technique can also be used on larger pieces of chicken with great success. But for now let’s rock some of the best chicken wings you’ll ever make/serve.

You’ll Need…

5 lbs chicken wings
2 limes
3-5 scallions
1/4 cup orange juice
1/3 cup olive oil
1/2 teaspoon salt
1 tablespoon dark soy sauce
1-2 tablespoon brown sugar
2 scotch bonnet peppers
1 med onion
3 cloves garlic
2 thick slices ginger
1 teaspoon allspice (+ add 8 berries)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
10 sprigs thyme

3/4 lb wood chips + tin foil + allspice berries (for the smoke pouch)

Important! If making this jerk marinade gluten free, please go through the entire list of ingredients to make sure it meets with your specific gluten free dietary needs. Especially the soy sauce.. use a gluten free version please.

Give the garlic, onion, scallions and scotch bonnet peppers a rough chop, then place in your blender or food processor. Remember to wear gloves when handling the scotch bonnet peppers and wash your hands immediately after with soap and water. Additionally, you can leave out the seeds if you want to control the heat a bit. Add the juice of the limes along with everything else (except the chicken wings and stuff for the smoke pouch) into the food processor.

Instead of the sugar you can use honey, maple syrup or any of your fav sweetener. I like to pulse the food processor so I get a sort of chunky marinade at the end. However you can go as smooth as you like. This marinade will keep in the fridge for at least a week (in the event you want to make it in advance). I used a combination of allspice berries and powder (aka pimento).

Pour the marinade over the chicken wings (you can use a large zipper bag). Give it a good mix and place the fridge overnight. Feel free to mix it around if you remember during the night.

I like using my hands to work the marinade on the wings, but I’d recommend using gloves if you do. To help us achieve that lovely pimento smoke you expect to taste in good Jamaican Jerk, we’ll need to create a smoke pouch. I don’t have access to pimento wood, so I usually use a combination of (hard) fruit wood and pimento berries (see the video below). Soak the wood chips of your choice with the berries for a few hours in a bowl with water.

Remove the wings from the fridge about 30 minutes before you’re ready to grill. Using tin foil create a pouch with the wood and pimento berries. Seal and poke with a fork so you’ll have some holes for the smoke to escape and perfume the grill. I used a propane grill, but you can use a charcoal grill with better results.

I placed the smoke pouch directly over my flame, covered my grill and ensured I saw smoke before I got the wings on. After I saw smoke I turned my heat down to low. I have two levels on my grill so the wings went on the top rack and the smoke pouch directly below them. While they were directly above the heat source, they did’t get raw heat as the heat was low and the smoke pouch shielded them a bit. You’re free to grill these with indirect heat.

With the lid closed I kept the wings on the top level for about 35 minutes. Remember to move them around so they cook evenly. I then moved the pouch to the side and moved the wings to the lower level of my grill. To help them develop some color and fully cook over the direct heat. My heat was at about 325 F.

Here is where you MUST keep a close eye on the wings or they will burn. Slightly charred edges is perfect.. but NOT burnt. The sugars in the marinade will encourage it to burn fast. I kept them on the lower level for 10-15 minutes. It will depend on the size of the wings you use.

While I didn’t mention it in the video below, I’d recommend drizzling on some fresh lime or lemon juice just before you remove these jerk wings from the grill. It will help to brighten them up a bit with that kick of citrus. Feel free to add some water, beer or apple juice to the bag you marinated the wings in and use that to baste the wings as they grill. IMPORTANT! Remember the raw chicken was in that marinade, so stop using it to baste-on after about 25 minutes. You really need to cook out any rawness.

That smoke punch will make a huge difference and YES I really want you to marinate the wings overnight for maximum flavor.

Are you following us on Facebook, Twitter and Instagram yet? Join in on the fun today!

chicken wings

Lemon Pepper Wings.

Simple And Delicious Airfryer Chicken Wings.

Curry Stew Chicken Wings.

Ultimate Crispy Chicken Wings.

The Ultimate Pepper Wings.

The Ultimate Jamaican Jerk Chicken Wings.

Log In