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.


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.