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.

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 ...

While these jerk-style chicken wings aren't 100% authentic, they make for a close imitation. (Recipe Credit: Adrianna Adarme of Fresh Tastes). Line a baking sheet with foil or parchment. (I prefer ...

To prepare the chile-mango sauce, heat the oil over high heat in a small nonstick sauté pan. Add the onions and cook, stirring frequently, for 1 minute. Add the chile and garlic puree and cook for an ...

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 ...

On Friday, we spoke with Bourbon Steak Miami’s executive chef Gabriel Fenton about his fiery jerk chicken wings that will hit the Bourbon Steak bar bites menu tomorrow — coinciding with the first ...

flat screen TV while enjoying the wings — though if you’d rather wings with us, he generously shares the recipe as well. We’ll post that up on Monday. New Times: So how’d you get started with the jerk ...

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 ...

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 ...

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.

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 ...