Make Ahead Meals by Michael Smith

Author:Michael Smith
Language: eng
Format: epub
Publisher: Penguin Canada

JERK WINGS

These wings are addictively spicy, mysteriously delicious and undeniably a great way to get a lot of party flavor together in a hurry. As everyone dives into these wings and starts licking their fingers, you can tell tales of how hard you worked for them. Tell them how you sacrificed so much to get the wings marinating on schedule. They’ll respect your forethought, and you’ll love the schedule-busting trick of a good make ahead rally! MAKES 24 FULL WINGS, ENOUGH FOR 6 TO 8, EASILY DOUBLED

TODAY FOR TOMORROW Make the marinade ahead. • Marinate the wings ahead (see Storage Tip). • Fully cook this dish now and reheat anytime during the next several days (see Storage Tip).

2 large yellow onions, coarsely chopped

Cloves from 2 heads of garlic, peeled

2 or 3 habanero peppers, halved, seeds and stems removed

The zest and juice of 4 or 5 juicy limes

½ cup (125 mL) of soy sauce

¼ cup (60 mL) of vegetable oil

¼ cup (60 mL) of molasses

2 tablespoons (30 mL) of cornstarch

2 tablespoons (30 mL) of ground allspice

2 tablespoons (30 mL) of dried thyme

1 tablespoon (15 mL) of ground cumin

2 teaspoons (10 mL) of salt

24 whole or 48 split chicken wings

First marinate the wings. Pile everything except the wings into a blender or food processor and purée until smooth. Pour the marinade over the wings and stir well, thoroughly coating the wings. Marinate, covered and refrigerated, at least overnight or up to 4 days—the longer, the better.

When you’re ready to roast the wings, preheat your oven to 350°F (180°C). Turn on your convection fan if you have one. Line a baking pan or two with parchment paper or foil.

Neatly arrange the wings in a single layer. Roast, without turning, until beautifully browned and tender, 45 to 60 minutes.

STORAGE TIP

Refrigerate: Tightly seal the marinade and refrigerate for up to 7 days. • Tightly seal the marinating wings and refrigerate for up to 4 days before cooking. • Tightly seal the cooked wings and refrigerate within 30 minutes of cooking. Store for up to 4 days before reheating.

Freeze: Tightly seal the marinated, uncooked wings and freeze for up to 30 days. Thaw in the refrigerator for 1 or 2 days before cooking. • Tightly seal leftovers and store in the refrigerator for just a few days.

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