Place chicken wings in a bowl and toss with lime juice. Season with granulated garlic, jerk seasoning, and thyme. Add salt to taste. Cover and refrigerate for at least an hour for additional flavor.

Mar. 24—Chef Johnny Carino has popped up all around Golden Isles, but his latest chapter includes healthy meals that clients can easily reheat while maintaining their diet needs. He's partnered up ...

As a longtime Colts fan, I haven't had a strong rooting interest in the Super Bowl for some time. And while I rest easy knowing the Colts are just a few pieces away from championship contention — a ...

Whisk or stir jerk seasoning and soy sauce in a small bowl or cup. Place wings in a large bowl. Add sauce and toss wings. Make sure all of the wings get some sauce. Allow to marinate at least an hour.

Finger-licking spiced wings, the jerk’d up way, this is an on-the-go carnival favourite, especially with a couple of cans of Red Stripe. This method is based on baking the wings in the oven but if ...

Vegan chefs and cookbook authors Henry Firth and Ian Theasby are stopping by the TODAY kitchen to share a couple of their favorite affordable, plant-based recipes from their book, "BOSH! on a Budget." ...

Consider yourself warned: These sticky jerk chicken wings won’t last long, so you might want to make a double batch. They’re tossed in a sweetened Jamaican jerk sauce and drizzled with a sweet and ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and ...