"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)
12 wings
½ teaspoon Black pepper
1 teaspoon Salt
1 tablespoon oil
1 tablespoon minced Scotch bonnet pepper
1 table spoon grated Cocoa
Chocolate sauce
¼ cup Whiskey
3 tablespoon Maple syrup
1 tablespoon shredded cocoa
Instructions
- 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
Greedy tips:
- 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
Xoxo Greedygirl
No comments:
Post a Comment