In an effort to replace our Friday Pizza Night with something new and equally easy, I've decided to institute "Crock Pot" Fridays (or Slow Cooker Fridays?) for the Fall/Winter months (Even thought I made this on a Sunday).
Inspired by my bloggy pal Mimi, I tried my own version of a "Carribean Jerk" seasoned wings. They turned out SO YUMMY. And from the great feedback over on instagram, I just had to share. I dug out the best pics I could find, since this wasn't really a planned post, so bear with me. You'll be glad you did.
CROCKPOT CARIBBEAN JERK CHICKEN RECIPE
2 teaspoons allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 cloves garlic or 1 whole head
1 teaspoon minced ginger
3 scallions, sliced
3 limes, juiced
Splash low-sodium soy sauce
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon cayenne pepper (optional for kick)
1/4 cup packed light brown sugar
13 organic free-range chicken wings
In a small mixing bowl, combine the brown sugar and dry spices. Rub this spice and sugar mixture all over the wings, inside and out. Pour on the lime juice, soy sauce and olive oil and massage into the wings as well..
Cover, and cook on low for 5-6 hours, or on high for 4. Check doneness with a meat thermometer, or cut in to make sure the meat is no longer pink.
With tongs place wings on baking sheet and broil in oven on high for about 5-7 minutes to give a caramelized crispy (RIDICULOUSLY YUMMY) outside.
Serve with chopped chives and a squeeze of lime.
I served with basil steamed rice and roasted french green beans. Let me know if you try it!
P.S. You could also just pour your favorite store bought Jerk marinade in and call it a day (if you are so inclined:-)