"Feast of Saint Valentine"
Every chocolate month I attempt to combine chocolate with a protein. Last year I did a chocolate raspberry ribs which were quite nice. However this year, these wings were an even bigger hit. They are sweet and salty and Smokey and lovely. All the ingredients go so well together. I will definitely be making these again.
For this recipe I used the Jamaican chocolate balls made from the cocoa beans. They are pretty much sold everywhere in Jamaica. Mostly used to make chocolate tea with cinnamon leaves, cinnamon, nutmeg, milk etc. it yields a very rich and creamy tea. Chocolate comes from the seeds of the cacao pods which are picked from the cacao tree. The pods are chopped open to remove the seeds. The seeds are allowed to dry for about a week, then parched and roasted. The seeds are ground using a mortar and pestle into a paste then formed into balls by hand.
I grated the balls for use in the chicken seasoning and in the sauce. The chicken is so yummy. I was very very unsure about it however I was pleasantly surprised at how lovely the flavor was. I used whatever alcohol I had. Brandy, Bourbon, or any dark rum can also be used in place of the whiskey.
Ingredients (Printable recipe)
½ teaspoon Black pepper
1 teaspoon Salt
1 tablespoon oil
1 tablespoon minced Scotch bonnet pepper
1 table spoon grated Cocoa
¼ cup Whiskey
3 tablespoon Maple syrup
1 tablespoon shredded cocoa
- Season wings with salt, black pepper, oil, scotch bonnet pepper and grated cocoa
- Grill the wings on medium heat until they are fully cooked
- In a sauce pan mix whiskey, maple syrup and shredded cocoa until it creates a thick glaze.
- Toss the chicken in the glaze until completely coated
- Serve and garnish with scallion
- If you don’t have the cocoa balls you can use unsweetened cocoa powder
- If you don’t have scotch bonnet pepper you can use 1 teaspoon cayenne pepper