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?

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/

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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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.

wings

Lemon Pepper Wings.

Simple And Delicious Airfryer Chicken Wings.

The Ultimate Pepper Wings.

Tamarind Glazed Chicken Wings.

Sultry chicken wings as you’ve never had before.

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