Not just another wings appetizer recipe. These Asian Jerk Chicken Wings are primetime party ready or are for pure selfish enjoyment.
I like wings, but wings is another one of those food categories that I’m a snob in. It’s rare that I order wings in a restaurant or any wings focused quick service restaurants. There are a few restaurants that have excellent wings, but by and large there is a lot of sameness. I need another heavily breaded buffalo or teriyaki wing like I need a whole in my head.
Asian Jerk Chicken Wing: Drumettes or Flats?
My ideal wings have a tender, juicy interior surrounded with a well seasoned crusty exterior. There should be some crunch at first bite. I lean more towards dry wings, but wet wings work just as well if done right. I also prefer drumettes to “flats”; one bone is perfect for me as I don’t possess the prowess to get the meat between the two bones, plus I don’t find it all that worthwhile given the spongie fat that comes along with it. This goes back to the texture thing, that fatty soft skin is just wrong so I try to avoid them when I can. Drumettes rule!
Since texture is important to me, I’ve spent a fair amount of time trying to execute the proper technique for frying chicken, especially wings. This Asian Jerk chicken wings recipe may seem a bit involved, but trust the process and you will be glad you did. The texture is there, and the complexity of flavor in the sauce is crazy sexy cool! More importantly it’s not so wet that it turns the wings from crispy goodness to a soggy mess.
Asian Jerk Chicken Wings: Key Tips
The key is properly brining the drumettes to ensure flavor penetrates down to the bone. I also steam the drumettes before frying a tip I picked up from Chef David Chang. I find that this way I don’t have to fry them as long, which means I can get that crispy texture without overcooking. Yeah, I’m not a fan of dried-out chicken, even if its just wings.
Dope beats, fresh eats. Enjoy these Asian Jerk Chicken Wings with a nice bottle of Ginger Beer or Ting!
Asian Jerk Chicken WingsPrint
Fried Chicken Wings
- 2 lbs small chicken drumettes
- 3 cups buttermilk
- 1 teaspoon dried basil
- Cooking Oil Peanut or Canola
- 2 tablespoon finely chopped garlic
- 2 tablespoons peeled and chopped fresh ginger
- 1 chile habanero, serrano, jalapeno, or bird[s eye depending on preferred heat level, seeded and chopped
- 1/4 cup rice vinegar
- 1/4 cup tamari gluten free soy sauce
- 2 tablespoons canola oil
- 1/4 teaspoon sesame oil
- 1 teaspoon mirin
- 1 1/2 tablespoons brown sugar
- 2 teaspoon store bought jerk spices or make your own using the following: all spice dried thyme, dried parsley, cinnamon, nutmeg, onion powder, salt, pepper
Make the Chicken
- Combine chicken, buttermilk, and basil in a large ziplock bag. Refrigerate 2-4 hours.
- Set-up steamer on the stove and add enough but not so much that the water touches the chicken when you add the insert.
- Drain the chicken and rinse the buttermilk brine off.
- Turn the heat on to medium. After about 5 minutes add the chicken and then cover with the lid leaving it just slightly ajar. Stem the chicken for 20-25 minutes then remove and allow to cool. Chill the wings in the refrigerator for at least two hours or overnight.
- When ready to fry, remove chicken from fridge and allow to reach room temperature.
- Prepare deep fryer or skillet for frying. Fry the chicken at 375 degrees F until skin is brown and crisp, 5-6 minutes.
- Remove and drain on a paper lined plate or wired baking rack.
- Put the chicken in a large bowl and toss in the vinaigrette.
- Serve with fresh cilantro or parsley
Make the Vinaigrette
- Mix all ingredients in a mix bowl. Keep refrigerated in a jar until ready for usage.