These Deep Fried Jerk Chicken Wings start with either bone-in chicken wings or boneless chicken breast sliced into wing-sized bites and marinated in a wing marinade with Walkerswood jerk paste. These are then breaded and deep-fried until golden and crispy before being tossed in a jerk chicken sauce. Make it as mild or as spicy as desired by the amount of jerk paste used in both the marinade and the jerk sauce.
Servings: 4
Ingredients
- 4 Whole Chicken Breast - or 3 lbs of Chicken Wings
Marinade
- 1 C Water
- 1 Cube Maggi Chicken Bouillon
- 4 tsp Potato Starch & Baking Powder - each
- 1 Whole Egg
- 2-4 Tbl Walkerswood Jerk Paste - depending on heat preference
- 1 tsp Sea Salt & MSG - each
Breading
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl Black Pepper
Jerk Sauce
- 1 C Water & Ketchup - each
- 1/4 C Sugar
- 1-2 Tbl Walkerswood Jerk Paste - or as much as you like
- 1 inch Ginger - thinly sliced
- 1 Cube Maggi Chicken Bouillon
Instructions
- Marinade: Place half of the water into a pot over max heat with the bouillon cube and mash it until completely dissolved, and empty it into the marinating bowl. Add the other half of very cold water along with the remaining ingredients for the marinade and whisk well. Add the chicken to toss well, cover, and refrigerate for at least an hour and up to an overnight marinade.
- Jerk Sauce: Combine into a pot all ingredients for the jerk sauce. Bring it to a boil and reduce the heat to medium to simmer for 5 minutes. Taste and adjust the heat by adding in more Walkerswood jerk seasoning. Remove from heat and let cool.
- Breading: Heat the deep fryer to max, about 350°F - 375°F. Combine the breading together in another bowl and whisk well. Add the chicken one at a time, while shaking the bowl, for a total of about 12 pieces. Toss the chicken to coat them well and take each piece, tapping against the bowl to get rid of any excess breading, before placing it on the baking tray. Repeat for all the chicken.
- Deep Frying: Once the fryer is ready, place about 12 pieces into each basket. Lower the basket into the hot oil and give them a shake. Deep-fry for 5 minutes. Empty into a stainless steel bowl and repeat for the remaining chicken. Once all the chicken wings have been deep-fried for the initial 5 minutes and rested for 2 minutes or more. Add all of them in the fryer basket to deep-fry for 1-2 minutes. Lift the basket up and shake off any excess oil to go straight to a saucing bowl.
- Saucing: Place all the boneless chicken wings into a stainless steel bowl with the desired amount of jerk sauce and toss to get good coverage. Optionally serve the jerk sauce on the side in a small dipping bowl. Serve right away.
Notes
Bone-in Chicken Wings: Once the Oil is hot, place 1 lb of Wings or 10–12 pieces into each basket. Lower the basket into the hot oil and give them a shake. Deep Fry for 10 minutes. Lift them up to rest 2 minutes or until the oil is back to temp and place back into the oil for a final 2 minutes to crisp up. Lift them up and shake the basket again to get rid of excess grease and transfer to a saucing bowl. Repeat for the other batches of Wings.