Fried Pineapple Jerk Chicken Wings on a plate with celery
10 Chicken wings (drumsticks and flats)
1 tsp Finely grated fresh ginger
1 tsp Salt
1/2 tsp Black pepper
2 cups Flour
1/2 cup Powdered chicken seasoning
2 tsp Smoked paprika
Green Trinidadian Seasoning:
1 Scallion
1 Celery stalk
1 cup Parsley leaves
2 Garlic cloves
3 Culantro leaves
Jerk Sauce:
1/4 cup Mild jerk seasoning sauce
1 cup Canned crushed pineapple (including juice)
1 cup Duck sauce
3 tsp Sugar
Puree the green seasoning ingredients together in a blender or food processor. Toss the wings in the green seasoning along with ginger, salt and pepper. Marinate for 3 to 4 hours up to overnight.

Combine the sauce ingredients in a saucepan and gently simmer on low until thick but pourable.

Season the flour with chicken seasoning and smoked paprika. Coat the marinated wings in the seasoned flour.

Heat a pot of oil to 350 degrees F and deep fry the wings until golden brown and cooked through, 10 to 15 minutes. Drain on a cooling rack or paper towel.

Pour the jerk sauce over the wings and serve.

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It's no wonder Shantelle Gomez's recipe for fried pineapple jerk chicken wings won our Chicken Wing Dish Off! She marinades her wings for hours in a Trinidadian seasoning of scallion, parsley, celery, garlic, culantro and ginger for tender and flavorful wings as a base. They're then fried and topped with a pineapple jerk sauce that is absolutely to-die-for.