Best 4 Jerk Wings With Rum Brown Sugar Glaze Recipes

**Tantalizing Taste Buds: Embark on a Culinary Journey with Jerk Wings and Rum Brown Sugar Glaze**

Prepare to embark on a tantalizing culinary adventure with our delectable Jerk Wings, masterfully infused with a symphony of bold Jamaican flavors. These succulent wings are lovingly coated in a vibrant jerk seasoning, boasting a harmonious blend of aromatic spices and herbs that will ignite your taste buds. Perfectly complemented by a luscious rum brown sugar glaze, these wings achieve a tantalizing balance of sweet and savory, leaving you craving more with every bite. Our comprehensive guide provides you with two exceptional recipes: **Jerk Wings with Rum Brown Sugar Glaze** and **Jerk Wings with Mango Habanero Glaze**. Both recipes promise an explosion of flavor that will transport you to the vibrant streets of Jamaica. Get ready to tantalize your palate with this irresistible dish that combines the richness of Jamaican cuisine with the convenience of home cooking.

Check out the recipes below so you can choose the best recipe for yourself!

JERK CHICKEN WINGS

Jerk Chicken Wings image

These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them.

Provided by Chef John

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 9h10m

Yield 6

Number Of Ingredients 18

Ingredients

½ yellow onion, chopped
½ cup green onions, sliced
6 cloves garlic
3 habanero peppers, seeded and chopped
2 tablespoons fresh thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground allspice
1 teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons brown sugar
⅓ cup lime juice
3 pounds chicken wing drumettes
cooking spray

Steps:

Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth.
Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl.
Bake in the preheated oven for 25 minutes.
Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes.
Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 11.4 g, Cholesterol 47.6 mg, Fat 15.9 g, Fiber 1.5 g, Protein 16.6 g, SaturatedFat 3.9 g, Sodium 1463.3 mg, Sugar 6 g

SMOKED JERK CHICKEN WINGS WITH SPICY HONEY-TAMARIND GLAZE

Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze image

Provided by Bobby Flay | Bio & Top Recipes

Categories appetizer

Time 6h5m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup kosher salt, plus more for seasoning
1/4 cup sugar
1 head garlic, sliced crosswise
1 bunch thyme sprigs
4 cinnamon sticks
2 teaspoons allspice berries
2 teaspoons black peppercorns
1 Scotch bonnet chile, with a small slit made in the side
3 pounds chicken wings
Chopped scallions, for garnish
2 tablespoons canola oil
1 2-inch piece fresh ginger, peeled and finely grated
3/4 cup fresh orange juice
3 tablespoons tamarind concentrate
1/4 cup ketchup
1/4 cup clover honey
1 tablespoon red wine vinegar
2 tablespoons Sriracha or spicy chile paste
Kosher salt and freshly ground black pepper

Steps:

Brine the chicken: Combine 2 quarts water, the salt and sugar in a medium saucepan; bring to a boil and cook until the salt and sugar dissolve, about 5 minutes. Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet. Let the brine cool completely. Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours. Remove the wings from the brine, rinse well with cold water and pat dry. Put the wings on a baking rack set over a baking sheet and put in the refrigerator to dry, at least 1 hour and up to 8 hours. Meanwhile, soak 2 cups pimento or apple wood chips in water at least 30 minutes.
Make the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and cook until soft, about 2 minutes. Pour in the orange juice and 1/2 cup water and bring to a simmer. Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes. Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper. Let cool slightly. Heat your grill to medium for indirect grilling. Add the drained wood chips to the coals in a charcoal grill or put them in the smoker box of a gas grill. Close the grill cover and let smoke build, 10 minutes. Add the wings to the grill directly over the heat source, close the lid and grill until golden brown on both sides, 10 to 15 minutes per side. Transfer to the cooler side of the grill (indirect heat), cover the grill and continue cooking until the wings are cooked through, about 15 minutes. Put the wings in a large bowl. Add the honey-tamarind glaze and toss to coat. Season with salt, transfer to plates and garnish with scallions.

BROWN SUGAR RUM GLAZE

Brown Sugar Rum Glaze image

I found this recipe during the Christmas 2009 season in a local newspaper. I haven't tried it myself yet but it looks delicious. The recipe says it is a great glaze for rum cake but I bet it would be fabulous over vanilla pound cake too.

Provided by Roxanne J.R.

Categories Dessert

Time 15m

Yield 1 9" bundt cake

Number Of Ingredients 5

Ingredients

3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons dark rum
2 cups icing or 2 cups confectioners' sugar
1 tablespoon evaporated milk

Steps:

In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
Cook 5-8 minutes until bubbly and brown.
Add 3 tablespoons dark rum and whisk for about 1 minute.
Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
Pour over cake.

GRILLED JERK CHICKEN WITH PINEAPPLE-RUM GLAZE

Grilled Jerk Chicken With Pineapple-Rum Glaze image

You can really use just about any part of the chicken skin on or off, but I have to say that it is better with the skin left on. Prepare ahead the chicken needs to marinate in the fridge for 3 hours, and if possible use only dark sugar it seems to work better, my family loves this chicken!

Provided by Kittencalrecipezazz

Categories Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

10 -12 chicken pieces (pat dry very well)
2 tablespoons oil
3 garlic cloves, minced (or to taste)
2 -3 green onions, chopped very small
1 1/2 tablespoons dark brown sugar
1 teaspoon salt
black pepper
1 teaspoon coriander
1/2 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
1/4-1/2 teaspoon cayenne pepper (can use more than 1/4 teaspoon, but no less)
1/4 cup butter
1/4 cup dark brown sugar, plus
1 tablespoon dark brown sugar
1/4 cup dark rum
1/4 cup pineapple juice

Steps:

Prepare a glass dish large enough to hold the chicken pieces.
To make the rub, combine all rub ingredients.
Place the washed and dried chicken pieces in the glass dish.
Rub the pieces all over with oil.
Then rub the seasonings all over the chicken pieces to coat well.
Cover and refrigerate for minimum 3 hours.
Meanwhile, prepare the glaze.
To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
After 3 hours, prepare the grill to high heat.
Arrange the chicken pieces on the grill.
Brush with glaze, turning the chicken until brown and cooked.
When serving, drizzle with any remaining sauce.
Delicious!

Nutrition Facts : Calories 296.4, Fat 18.4, SaturatedFat 8.2, Cholesterol 30.5, Sodium 691.6, Carbohydrate 26.1, Fiber 0.6, Sugar 23.5, Protein 0.6

Tips:

Choose the right chicken wings: For the best results, use fresh, plump chicken wings. Avoid wings that are frozen or have been previously frozen.
Make sure the wings are dry before cooking: Pat the wings dry with paper towels before seasoning or cooking. This will help the seasoning to adhere to the wings and will also help them to crisp up in the oven.
Don't overcrowd the wings in the baking dish: Make sure there is enough space between the wings so that they can cook evenly. If the wings are too crowded, they will steam instead of roasting.
Use a meat thermometer to ensure the wings are cooked through: The wings should be cooked to an internal temperature of 165 degrees Fahrenheit.
Let the wings rest before serving: Let the wings rest for a few minutes before serving. This will help the juices to redistribute and will make the wings more tender.

Conclusion:

These jerk wings with rum brown sugar glaze are a delicious and easy-to-make appetizer or main course. The wings are marinated in a flavorful jerk seasoning and then roasted in the oven until they are crispy and cooked through. The rum brown sugar glaze adds a sweet and tangy flavor to the wings. These wings are sure to be a hit at your next party or gathering. Tips and Conclusion.