Ailes de poulet jerk à l’asiatique

Ingrédients

• 2 lbs small chicken drumettes
• 3 cups buttermilk
• 1 teaspoon dried basil
• Cooking Oil (Peanut or Canola)
• 2 tablespoon finely chopped garlic
• 2 tablespoons peeled and chopped fresh ginger
• 1 chile (habanero, serrano, jalapeno, or bird[s eye depending on preferred heat level, seeded and chopped)
• 1/4 cup rice vinegar
• 1/4 cup tamari (gluten free soy sauce)
• 2 tablespoons canola oil
• 1/4 teaspoon sesame oil
• 1 1/2 tablespoons brown sugar
• 2 teaspoon store bought jerk spices or make your own using the following: all spice

Préparation

1. 1

   --- Make the Chicken ---

2. 2

   Combine chicken, buttermilk, and basil in a large ziplock bag. Refrigerate 2-4 hours.

3. 3

   Set-up steamer on the stove and add enough but not so much that the water touches the chicken when you add the insert.

4. 4

   Drain the chicken and rinse the buttermilk brine off.

5. 5

   Turn the heat on to medium. After about 5 minutes add the chicken and then cover with the lid leaving it just slightly ajar. Stem the chicken for 20-25 minutes then remove and allow to cool. Chill the wings in the refrigerator for at least two hours or overnight.

6. 6

   When ready to fry, remove chicken from fridge and allow to reach room temperature.

7. 7

   Prepare deep fryer or skillet for frying. Fry the chicken at 375 degrees F until skin is brown and crisp, 5-6 minutes.

8. 8

   Remove and drain on a paper lined plate or wired baking rack.

9. 9

   Put the chicken in a large bowl and toss in the vinaigrette.

10. 10

    Serve with fresh cilantro or parsley

11. 11

    --- Make the Vinaigrette ---

12. 12

    Mix all ingredients in a mix bowl. Keep refrigerated in a jar until ready for usage.