Ingredients

4 lbs. Chicken Wings

½ cup Lime Juice

½ cup Jerk marinade or sauce

1 cup Ketchup

2 tbsp. of cane/brown sugar

Dry – 1 tsp. salt, pepper, paprika, garlic, onion,

Fresh – scallion, 5 sprigs fresh thyme

 Preparation:

• Rinse chicken in cold water with lime juice, pat dry.

• Add all dry ingredients and marinade as a rub. Add jerk sauce making sure to use a plastic glove to avoid the spices on you skin.

• Marinate and leave overnight for better taste. If refrigerated, then bring to room temp for 30-45 mins. before placing it into the oven.

• Place chicken in oven at 425 degree for 1 hour.

• Remove excess broth from the pan with a ladle and place it in a sauce pan to prepare your chef’s signature glazed jerk sauce. Uncover chicken for the next process and adjust temp to 375.

Making sauce to glaze chicken:  On stove top, remove excess broth from chicken and add ketchup, brown/cane sugar, 1 tbsp. of jerk paste and bring it to reduction, place glaze over chicken and bake for anther 30 mins.