These wings can rock a party, so serve them at your next set with cold Red Stripe Lager and a lot of napkins. If you're not into beer, Jamaican Champagne Kola is a fun and tasty soft drink.
2 pounds chicken wings or wingettes
1/2 teaspoon salt, optional
1-3 tablespoons wet jerk seasoning, such as Walkerswood Traditional Jerk
2 tablespoons olive oil
1 small onion, chopped
2 pounds collard greens, washed, trimmed, and sliced into 1-inch strips
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup water
Heat oven to 400F. In a large bowl, combine chicken, salt, and jerk seasoning. Remember, the more jerk you add, the spicier it will be. Mix well to coat. Place wings in a single layer on a baking sheet. Bake until completely cooked through and golden brown, about 50 minutes.
Meanwhile, in a large skillet, heat olive oil. Add onions; cook over high heat until browned, about 4 minutes, stirring occasionally. Add a tablespoon or two of water if they begin to stick. Stir in collard greens, salt, pepper and 1/4 cup water. Reduce heat and cover. Cook until tender, about 15 minutes. Serve with Jamaican bread or potato dinner rolls.
Comments