Ailes de poulet jerk

Ingrédients

• 2 lb chicken wings
• 1/3 cup jerk sauce
• 1 tsp salt
• 1 tsp butter
• 1 L vegetable or canola oil

Préparation

1. 1

   Heat the oil to 250°F (120°C) in a large heavy bottomed pot.

2. 2

   Place a cooling rack on top of a flat baking pan like a cookie sheet near the stove.

3. 3

   Wash and pat the chicken dry with paper towels and then season the chicken with the salt.

4. 4

   Fry the chicken wings in the oil in batches for 8 minutes each batch.

5. 5

   Remove the chicken wings from the oil after 8 minutes and place them on the cooling rack. Let the wings cool completely, about 15 minutes.

6. 6

   Heat the oil to 350°F (175°C) and fry the chicken wings in batches a second time for 8 minutes or until the wings are crispy and golden with an internal temperature of 165°F (74°C).

7. 7

   Melt the butter in a small saucepan. Pour the jerk sauce into the pan and cook for about 5 minutes on low heat.

8. 8

   Pour the wings and the jerk sauce into a mixing bowl and toss together to coat the wings with the sauce.

9. 9

   You can serve the wings with ranch dressing for dipping, and carrots and celery as sides.