ICM Recipe Booklet

Appetizers
Jerk Chicken Wings
ACTIVE: 15 MIN | TOTAL: 45 MIN | SERVES: 6
4 pounds chicken wings
2 tablespoons olive oil
2 tablespoons soy sauce
6 cloves garlic, nely chopped
1 habanero pepper, seeds and ribs removed, nely
chopped
1 tablespoon allspice
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon salt
2 tablespoons brown sugar
1 tablespoon fresh thyme, nely chopped
1 tablespoon fresh ginger, grated
4 scallions, nely chopped
5 tablespoons lime juice
½ cup red wine vinegar
1. In a large mixing bowl combine all the ingredients,
covering the chicken thoroughly with the
seasonings and marinade. Transfer to a 1 gallon
re-sealable bag and refrigerate for 2 hours up to
24 hours.
2. Preheat the Airfryer to 390°F. Remove the
wings from the bag and drain all liquid. Pat wings
completely dry with a paper towel. Place half the
wings in the cooking basket and cook each batch
for 14-16 minutes, shaking halfway through. Serve
with blue cheese dipping sauce or ranch dressing.
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