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.

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Gluten Free Meat & Poultry

Simple Crispy Fried Chicken Wings.

May 27, 2025March 17, 2017Leave a Comment

After posting an image of these crispy wings on Instagram a couple weeks back, the DM’s we’re rocking with requests for the recipe. And while this probably won’t be considered a “Caribbean” recipe, I thought that it will still fit within the theme of this website. Infused with herbal flavors as we do on the islands, these wings are super simple to make and with the crispy finish.. you’ll impress your family and guests. Guaranteed!

You’ll Need…

5-6 lbs wings
3 cups water
1 1/2 tablespoon brown sugar
1 tablespoon salt
4 sprigs thyme
1 scallion
1 teaspoon granulated garlic powder
1/2 teaspoon black pepper
1 teaspoon onion powder
2 bird’s eye pepper (optional)
3 cups veg oil for frying

*I’ve posted this recipe within the ‘gluten free’ section of the website (as well), please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Feel free to trim off the tips of the chicken wings, cut them in 2 pieces if you wish and give them a look-over for any nasty feathers. As I mentioned in the video, no-body eh trying to get ah feather! Then give the scallion a rough chop as well as the bird’s eye pepper (use any hot pepper you like – optional) and whisk together with everything (except the wings and oil) to make a brine. I like starting with one cup of warm water so the sugar and salt can dissolve easily. Then I go in with 2 cups of super cold water to bring the temperature down to safe levels.

Place the chicken wings in a deep container (or freezer bag) and pour the brine over them. Cover with plastic wrap and keep in the fridge for about an hour. Try to not allow them to brine for more than an hour or you’ll risk them going salty.

After one hour, drain and rinse well with cool water. Allow to drain off and air dry.

Place the oil to heat in a deep pot (I used a wok) or use your deep fryer if you have one, on a med/high flame. Pat the wings dry with paper towels (make sure they are DRY) , then into the hot oil.

Depending on the size of your wings, they will take between 17 and 22 minutes to completely cook and go crisp and golden. Remember to flip them and DON’T crowd the pot with too many or it will drop the temp of the oil and make them soggy.

Fry in batches. As I removed the first batch I placed them on a wire rack (on a sheet-pan to collect the oil drippings). Normally I’d say to place them on paper towels, but I find that when they sit on the paper towels they can go a bit soggy and loose it’s crispy finish. For a more crispy finish you can fry them for a bit longer.

Since the wings were in that herb-salty brine, there will be no need to salt these further (but I’m on a low salt diet). Taste and sprinkle on some Sea or Himalayan salt as they come out the hot oil if you want. We enjoyed these with the mango habanero sauce I shared a while back.

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Meat & Poultry

Tamarind Glazed Chicken Wings.

May 27, 2025January 25, 20171 Comment

While I did plan to share this recipe a while back, it was only after I received a request via Instagram did I actually get in the kitchen with chicken wings and camera in hand. The person who made the request was looking for a chicken wing idea to prepare for her Super Bowl party.. but she wasn’t a fan of the typical “Buffalo Wings”. With that in mind, I decided to give her and her guests a true taste of the Caribbean by using a tamarind glaze with a slight kick, to finish off the wings.

You’ll Need…

3- 5 lbs chicken wings + veg oil for frying

Brine:
– 1/4 cup salt
– 1/4 cup brown sugar
– 3 cups water
– 1/2 teaspoon black pepper
– 1 scallion
– 2 slices ginger
– 4-6 allspice berries
– 4 sprigs thyme

Tamarind Glaze
– 1 cup tamarind pulp
– 3 cloves garlic
– 4-5 cups water
– 2 slice ginger
– 2 scallions
– 1 cup brown sugar
– 1/4 cup tomato ketchup
– juice of 2 oranges
– 1 scotch bonnet pepper
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 2 tablespoon honey

Note: While I used 3 lbs of wings, this recipe will work for 3-5 lbs of chicken wings.

Cut your wings into 2 parts (if they came attached) and trim off any extra skin and fat. Then place all the ingredients for making the brine in a pot and bring to boil. Reduce the heat to a gentle simmer and let it go for 2-3 minutes. Put the brine in the fridge (I placed it on my porch as it’s wintertime here). You can put some ice cubes in the brine to chill it faster, but I didn’t as I didn’t want it to be diluted. The brine MUST be chilled before you pour it over the chicken wings. Place the wings in the brine in the fridge for 1 hour. Do NOT go beyond the 1 hour or they could turn out to be salty.

As the wings brine, it’s time to get started on the glaze. Place the tamarind pulp (you can get it at Asian, Latino, West Indian and many everyday supermarkets) in the water and bring to a boil. Reduce to a gentle boil and using a spoon, break it up to get the pulp to release the tamarind goodness. As it simmers, add the slices of ginger and smashed garlic cloves. After about 5-7 minutes, you should have a smooth consistency (except for the seeds of the tamarind). Take it off the stove and strain.

In a saucepan heat the olive oil on a medium flame, then add the chopped scallions.. turn the heat down to low and cook for 2 minutes. Now it’s time to add the diced scotch bonnet pepper (use as much as you can handle, NO seeds unless you want that raw heat and be sure to wash your hands with soap and water after handling the pepper) and stir well.

Add the strained tamarind liquid and all of the other ingredients for the glaze. turn up the heat and bring to a boil.. then reduce to a simmer.

After about 7 minutes you can take out about 3/4 cup and set aside as a dip. Continue reducing (stir well.. the sugars will cause it to want to stick and burn) until you have a thick glaze. Takes about 15 minutes in total. Remove off the fire and set aside. You’re looking for a glaze which is tangy, relatively sweet and a bit spicy from the scotch bonnet pepper. Do adjust the sugar to your liking.

I forgot to mention that you should remove the wings out of the fridge to bring it up to room temperature before frying. Drain the brine and rise with cool water. Try to rise well so we get rid of most of the salty brine. Drain and pat-dry with paper towels.

Heat your veg oil on a med/high flame (to about 375 F) in a pot with high sides, so you don’t splash and dirty your stove. I used about 3 cups of veg oil. You’re free to bake the wings off or grill them. Gently place the dry wings into the heated oil and cook for about 15 minutes or until golden and fully cooked. I did mine in two batches so the pot wasn’t crowded – yes you can use a deep fryer. Once fried, place on paper towels to soak up any extra oil.

You now have two options, you can place the wings in a large bowl and pour the glaze over them – toss! Or you can do as I did.. I placed the pan with the glaze back on a low flame and tossed the wings directly in the pan. This gives me more of a glazed/sticky texture to the wings.

Top with some chopped scallions, cilantro or sesame seeds and serve warm. These wings will excite your taste-buds and I guarantee you that your friends will be begging you for the recipe. it’s ok to fib and say it’s a family secret (smile).

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Gluten Free Meat & Poultry

Stewed Turkey Wings Recipe.

May 27, 2025August 10, 201512 Comments

I’m not a huge fan of turkey, especially when it’s done the traditional North American way – roasted in the oven. I much prefer getting the cheaper cuts like the necks (Curry Turkey Necks) and in this case, wings. Though a bit tougher than chicken wings, I find that they hold up well to the Caribbean way of stewing and the outcome is quite delightful. Tender pieces of meat, with a wonderful gravy which is excellent on rice, potato, dumplings, roti or ground provisions. The key is in the way we’ll season, marinate and finally braise these turkey wings in a process which is most traditional to the Southern Caribbean.

You’ll Need…

3-4 lbs turkey wings
3/4 teaspoon salt
1 tomato (diced)
1 small onion (diced)
3 scallions (Chopped)
1 birds eye chili (1/4 scotch bonnet)
3 sprigs thyme
1 teaspoon Worcestershire sauce
1 1/4 teaspoon black pepper
1/2 teaspoon grated ginger
1 tablespoon chopped shado beni (or cilantro)
2 seasoning peppers (known as pimento peppers)
3 cloves garlic
1 tablespoon veg oil
1 1/2 tablespoon brown sugar
3 cups water

Note: If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs – especially the Worcestershire sauce.

Have your butcher cut the turkey wings into same-size pieces for you, wash and drain. Then season with all the ingredients mentioned above, except the water, veg oil and brown sugar. Mix well, then cover and place in the fridge to marinate for at least 2-3 hours. Overnight would be best, but not necessary.

Heat the veg oil on a high flame in a heavy pot, then add the brown sugar and stir. It will clump, but after a while it will start to melt. Turn the fan on above your stove or open your kitchen window as it can get a bit smokey. Remember to use a dry long handle spoon. Keep stirring the sugar.. it will melt, go foamy/frothy and start changing color… you want it to get to an amber colour. Have the seasoned turkey wings very close as you need to act relatively fast. (watch the video below) As it goes a rich amber color, start adding the pieces of seasoned turkey wings and stir. IMPORTANT – you are adding wet wings to VERY hot molten sugar, so be careful and use a long handle spoon. Stir well, to coat all the pieces of turkey with the lovely color.

Turn the heat down to medium, cover the pot and let it go for about 10 minutes. Yes, it’s ok if some of the marinade goes into the pot as you added the turkey wings. In the same bowl you marinated the wings, pour in the water and move around to pick-up all the remaining marinade – we’ll need that soon. The wings will spring up it’s own natural juices in the pot. Remember to stir it a few times to color it evenly. To intensify the flavor and color of the stew, remove the lid off the pot and crank up the heat to high. It’s time to burn off all that liquid. The goal is to have a dry pot, with the sight of the veg oil at the bottom of the pot that we started of with. Now pour in the water and bring to a boil. This step will now gently cook the wings to perfection.

When it comes to a boil reduce it to a simmer, cover the pot and let it go for about 70-90 minutes. Remember to stir every 10-15 minutes and keep an eye on your liquid level. After about 80 minutes, they should be fully tender, it’s now time to personalize the dish a bit. You can remove the lid and turn the heat up to get the gravy to the consistency you like and remember to taste it for salt and adjust accordingly. Your tolerance for salt will be different than mine.

Top with some chopped scallions and serve!

Gluten Free Meat & Poultry

Grilled Spicy Mango Chicken Wings.

May 27, 2025July 27, 201412 Comments

As mentioned in the video for this recipe (see below) I had a serous craving for buffalo style chicken wings and with the mango habanero chicken wings we had a few weeks back at Buffalo Wild Wings still on my mind – I had to do my version. The actual spicy mango sauce can be used as a typical dipping sauce for fried chicken, chicken strips or for coconut shrimp as well.

You”ll Need

3 lbs chicken wings
1/2 lime
1/4 teaspoon salt (plus a pinch for the sauce)
2 scallions
2 cups mango puree
1 scotch bonnet pepper
2 tablespoon melted butter
1 table spoon corn syrup
1/4 teaspoon black pepper
1 teaspoon fresh thyme

Notes: If you can’t get scotch bonnet peppers, you can use Habanero pepper or use your fav hot sauce or traditional Caribbean pepper sauce. If you want you can replace the corn syrup with honey and be sure to add more scotch bonnet if you like HEAT!

Trim off the wing tips (or leave – it’s up to you) and cut the wings into pieces, wash and drain. Then season with the salt, black pepper, chopped scallion and finely chopped thyme. Mix well and let it marinate for a couple hours in the fridge.

In a sauce pan on medium heat, bring the mango nectar to a gentle simmer and go in with a pinch of salt and finely diced scotch bonnet pepper. If you cannot get scotch bonnet, Habanero pepper will give it a wicked kick with a fruity undertone. Or you can reach for bottle hot sauce or traditional Caribbean peppersauce. Let that reduce for about 8 minutes, then go in with the melted butter, corn syrup and lime juice. Cook on the gentle bubble for about 4 minutes then remove it off the heat.

Oven Method: Line a baking tray with parchment paper or if using tin foil..drizzle on some veg oil or cooking spray so the wings don’t stick. Place on the middle rack at about 375F for about 1/2 hr (depends on the size of your wings) and remember to flip them so they brown evenly. When fully cooked, toss in 3/4 of the sauce (leave back some to dip the wings in while eating) and put them back in the oven on the broil setting to caramelize (just a couple minutes).

On the grill! On a medium heated grill (about 350-375) grill as you would normally grill chicken wings. For me that was about 25-30 minutes – flipping a few times during the grilling process. Then I removed them off the grill and gave them a bath in the spicy mango sauce and back on the grill to get more flavors as the fame did it’s thing with the sugars in the sauce.

Serve warm.. top with some chopped scallion and wedges of lime or lemon and it’s always nice to have the reserved mango sauce on the side for those who like to dip their hot wings. You can double up on the sauce and store it in the fridge, so you always have a batch handy when you want to enjoy a spicy mango dipping sauce or for your next batch of Caribbean style Buffalo hot wings.

Meat & Poultry

The Ultimate Fried Chicken Wings Recipe.

May 27, 2025May 1, 201419 Comments

I love me some chicken wings, but I’ve come to accept that most restaurants in North America do them “Buffalo” style. Which basically means… fried crisp then tossed in a vinegar based hot sauce. Vinegar is one of those ingredients you won’t see being used much in the Caribbean, unless it’s for an escovitch sauce or as a preservative for home made peppersauces (hot sauces). Like other West Indians I dislike vinegar, so this chicken wings recipe is based on a traditional way of making fried chicken in the Caribbean. Where you get that crispy skin, followed by tender and juicy pieces of chicken, seasoned perfectly with herbs and spices. No-lie.. this fried chicken is much better than KFC and Popeyes!

You’ll Need…

4 lbs Chicken wings (trimmed and washed)
1/2 teaspoon salt
pinch black pepper
1 tablespoon ketchup
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon curry powder
2 eggs
1/4 cup corn starch
1 cup flour
vegetable oil for frying (about 2-3 cups)

Note: I washed the trimmed pieces of chicken wings with about 3 tablespoons of lemon juice (you can use lime juice as well) and cool water.

Place the trimmed, washed and drained chicken wings in a large bowl and mix in the salt, black pepper, curry powder and Caribbean green seasoning. Mix well and marinate for a couple hrs in the fridge.

Remove from the fridge about 20 minutes before you’re ready to fry so they come back to room temperature. Now beat the eggs in a small bowl and pour over the seasoned chicken wings. Be sure to mix well so the wings get coated in the eggs. In a large zipper bag (or in a mixing bowl), mix together the corn starch and flour (you can also add a pinch more of black pepper, salt and a bit of paprika). Mix well, then add (a few at a time) chicken wings to the bag and toss around to coat.

Heat vegetable oil or whatever fat you like using for making fried chicken on a medium high heat in a large pan. I like using my wok when frying so the splattering does not soil the stove top as much. I hate cleaning up grease on the stove.

Add about 3-5 pieces of dusted chicken wings to the hot oil at a time so as not to overcrowd things.

Fry until golden brown (about 15-20 minutes depending on the size of the wings you’re using) and set on paper towels or on a wire rack (over a baking sheet) as I did, so we can get the excess oil to soak up or simply drain off as they cool a bit. Fry the chicken wings in batches and remember to serve warm for tastier results!

Our last visit to Trinidad and Tobago for Carnival 2014, while the rest of us were ordering bake and shark sandwiches at Maracas Bay (beach) Indy (our youngest daughter) opted for deep fried chicken wings which were almost exactly like these. Those chicken wings came with fries and a wonderful garlic sauce (like a garlicky mayo).

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated!

Meat & Poultry

Sultry chicken wings as you’ve never had before.

May 27, 2025April 18, 200961 Comments

wings-curry For the life of me I couldn’t understand the love-affair people had with chicken wings when I first moved to Canada. Growing up on the islands, it was almost an insult to give a guest a chicken wing if you had them over for dinner. You could hear the gossip going around town..”NAME, gave me a measly chicken wing the other day.. imagine that” said in the lovely accent we have.

But oh how did I ever fall in love with that “chicken wing” only after one date. I believe it was a bar called Grapes and Things here in Hamilton where the Tuesday special was 10 cent wings. Five bucks and I’d be stuffed to the neck with those juicy morsels. Yes, I love me some wings – BAD!

I was getting to the point where I was getting bored with my new love… deep fried, battered, Buffalo, BBQ and all the other million and one sauces she was dressed in didn’t arouse me any longer. We needed a spark in our relationship, if it were to continue. That spark turned out to be that sexy little number called, curry! A dry rub? Nope.. cooked in sultry curry sauce.

You’ll need…

1 lb of chicken wings

3/4 tablespoon curry powder (your choice)

1/4 piece of habanero pepper (you control the heat by the amount of pepper you use)

1/2 teaspoon salt

pinch of black pepper

1 teaspoon green seasoning mix.

1 small onion (chopped)

2 cloves of garlic (chopped)

1/2 of a medium tomato (chopped)

2 tablespoon lime or lemon juice (or vinegar)

2 tablespoons of oil (vegetable)

1 cup water

* if you don’t have the green seasoning mix, chop – 1 green onion, about 2 table spoons of cilantro and about 2 sprigs of thyme.

Cut the chicken wings into pieces, removing the tips. Then pour the lime juice over the cut pieces and rinse with water. Get rid of all water and get ready to add seasoning mix.

spicy-chicken-wings

chicken-wing-recipe

chicken-wings-recipe

Let’s now season the chicken. add all the ingredients mentioned above, except the oil and water. Stir and let marinate for about 30 minutes in the fridge. This time we’re seasoning the chicken with the curry and not cooking the curry first as we did with other curry dishes.

wings-curry

Place a heavy-bottom pan on high heat and add the oil. As soon as the oil starts to smoke (hot) add the chicken, moving around so everything gets in contact with the hot oil. Turn the heat down to medium, cover and let simmer for about 5 minutes.

spicy-wings-recipe

Remove the lid and turn the heat back up. We’d like to now allow all the liquid to cook out to the point where you’d think it’s burning. This will add another level of flavor to the curry and at the same time, add a rich dark color to the chicken wings.

curry-chicken-wings-spicy

curry-wings-recipe

When all the liquid is gone, add the cup of water and bring back to a boil. Adjust the heat now so it’s a gentle simmer, cover the pot and let cook for about 15 minutes. You have 2 options now…. turn up the heat after this point and allow all the liquid to dry or leave as a nice thick sauce. The battery on my camera died so I didn’t have the ability to show you the finished product. I do apologize.

Tip – This one is courtesy of Cynthia @ Tasteslikehome.org in regards to cooking with hot peppers like habanero and scotch bonnet . The finer an ingredient is chopped, diced etc the more of its flavour is imparted into a dish. Because it is now reduced to tiny bits, it is easier and faster to be absorbed and integrated into a dish.

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Stewed Turkey Wings Recipe.

Grilled Spicy Mango Chicken Wings.

The Ultimate Fried Chicken Wings Recipe.

Sultry chicken wings as you’ve never had before.

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