Best Jerk Wings With Rum Brown Sugar Glaze Recipes

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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

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

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

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

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