RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Caribbean Food Made Easy
by Levi Roots

Pile these chicken wings high and serve them hot, hot, hot! The marinade is adapted from one by Bob Marley's chef, Gilly. In the late 1970s when Bob was in London, I played football with him and lots of other Rastas in Battersea Park at weekends. Gilly would always have food prepared for afterwards and this jerk marinade is inspired by what he made for us. I love the sugared oranges with these but they also work as a refreshing pudding. You could use blood oranges as an alternative if they're in season and you can find them.
Serves 4 as a starter or as part of a barbecue spread


    • 12 chicken wings
    • 2 tbsp soft light brown or demerara sugar
    • 2 pipless oranges
    • 5 long, mild red chillies, whole and undamaged

    • 4 spring onions, green part only, roughly chopped
    • 1 hot red chilli (ideally Scotch bonnet), seeds left in
    • 3cm (1½ in) piece of root ginger, cut into chunks
    • 2 tbsp thyme leaves
    • 100ml (3½ fl oz) cider vinegar
    • 3 tbsp honey
    • 2 tsp ground allspice
    • 1 tsp ground cinnamon
    • 2 tbsp olive oil
    • salt and pepper


1. Put the marinade ingredients in a blender and whizz until smooth. Alternately, pound the ingredients to a paste using a pestle and mortar. Pour it over the wings, turning them over so they are well coated. Leave to marinate, covered, in the fridge for at least 4 hours, or overnight if more convenient, turning the wings over once or twice.

2. Get a barbecue going until the coals die down to hot grey ash (or preheat an oven to 190°C/375°F. Barbecue or cook the wings, turning them over a few times, until they are cooked through (the juices should run clear when a skewer is pushed into the thickest point) and nicely brown, basting with any leftover jerk marinade (about 15 minutes).

3. While the wings are cooking, sprinkle the sugar on to a plate and cut the oranges into quarters Dip the cut sides of each piece into the sugar and cook on the barbecue (or in a heavy dry frying pan or under a stovetop grill) for a few minutes until the sugar has caramelized. Keep a close eye on the oranges to prevent them from burning. At the same time, chargrill the chillies.

4. Serve the wings with the caramelized oranges and chargrilled chillies.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages