Ingredients
3 lb chicken wings (1st & 2nd sections - "buffalo wings")
2 ¼ cups Baron’s International Kitchen Caribbean Marinade (Use either our Mild or Hot Jerk Sauce depending on desired level of spiciness, use chart below to vary heat level).
Preparation
Marinade wings in 1¼ cups of Caribbean Marinade in a gallon-sized ziploc bag for ½ hour, shaking bag occasionally to redistribute marinade (discard marinade from ziploc afterwards). Keep the remaining cup of Marinade for basting during cooking.
It is important to slowly cook the wings on a low heat on a raised grilling rack so that air can circulate above and below the wings. If you do not have a raised rack, arrange the oven racks with one in the middle position and the other in the lowest position. Completely cover the lower rack with heavy duty aluminum foil to catch the drippings from the wings. Preheat the oven to 300° F.
Cooking Instructions
Place the wings in the oven on the rack(s), discard marinade left in ziploc bag. Cook for 2 hours, turning every 30 minutes, baste to the preferred intensity according to the following chart.
| Intensity* |
Marinade with... |
Baste... |
| Very Mild |
Mild Jerk Sauce |
Once per hour |
| Mild |
Mild Jerk Sauce |
Once every 30 minutes |
| Medium |
Mild Jerk Sauce |
Once every 15 minutes |
| Hot |
Hot Jerk Sauce |
Once per hour |
| Very Hot |
Hot Jerk Sauce |
Once every 30 minutes |
| Atomic** |
Hot Jerk Sauce |
Once every 15 minutes |
* - See our Heat Scale for details.
** - This intensity level is only for the most adventurous, many will find this too hot to eat.
Serve as a party or dinner appetizer or while watching your favorite sporting event with friends and family!
SERVINGS: 6 - 8 (as an appetizer)
SUGGESTED SIDES: raw celery sticks and blue cheese dressing, corn on the cob, potato or macaroni salad
SUGGESTED GARNISH: 1 to 2 sprigs celery stalks with leaves, parsley or cilantro
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