Cinnamon Jerk Wings
By: Opeyemi Eboda
Cooking has been my passion since I was about 12 years old. I can’t remember what dish it was that made me realize this but here I am. I love food. I love the color. I love the chemistry. I love how one miscalculation can make a dish phenomenal or disastrous.
Chicken Wingettes (fully thawed at room temperature)
1-teaspoon ground Cinnamon
1- Tablespoon Cumin
2 teaspoon ground Ginger (I use the wet version)
4 Tablespoons Walkerswood Jerk Seasoning (This is the brand I prefer. You can use your personal favorite)
Red, Yellow & Green Red Bell Peppers
Preheat oven to 425 Fahrenheit
Pat chicken completely dry
Season with paprika, cumin, cinnamon and ginger
Once properly mixed, add the thyme and Walkerswood seasoning
*Mix all ingredients in a bowl.
**Bake/ Broil in oven at 425 degrees for 25-30 mins (depending on the size of your wings) to get a crispy texture
For the Bell Peppers & Onion
Your choice of peppers, either Red, Yellow, Orange, Green
Cut your onion and peppers in long thins strips as pictured above.
Fresh Chopped Tarragon- add to your liking. I use about 1 Tablespoon.
In a skillet, heat up olive oil.
When the oil is hot, add your vegetables and let it cook. Add tarragon.
The longest I leave mine in the skillet is 3 mins; just enough to soften them, but still retain their color and crispness.
Plate your Veggies and top with your Chicken!
*Note: A lot of my cooking is gauging with my eyes, so don’t be afraid to adapt the recipe to fit your taste.
** Everyone’s oven is different and the temperature varies. I strongly recommend checking your dish and suiting the texture to your taste.