Food

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.

 

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Chicken Wingettes (fully thawed at room temperature)

1-teaspoon ground Cinnamon

1-Tablespoon Paprika

1- Tablespoon Cumin

2 teaspoon ground Ginger (I use the wet version)

1-Tablespoon Thyme

4 Tablespoons Walkerswood Jerk Seasoning (This is the brand I prefer. You can use your personal favorite)

Red, Yellow & Green Red Bell Peppers

Red Onions

Directions

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.

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