Asian Jerk Chicken Wings

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Make the Chicken ---
2. 2Combine chicken, buttermilk, and basil in a large ziplock bag. Refrigerate 2-4 hours.
3. 3Set-up steamer on the stove and add enough but not so much that the water touches the chicken when you add the insert.
4. 4Drain the chicken and rinse the buttermilk brine off.
5. 5Turn 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. 6When ready to fry, remove chicken from fridge and allow to reach room temperature.
7. 7Prepare deep fryer or skillet for frying. Fry the chicken at 375 degrees F until skin is brown and crisp, 5-6 minutes.
8. 8Remove and drain on a paper lined plate or wired baking rack.
9. 9Put the chicken in a large bowl and toss in the vinaigrette.
10. 10Serve with fresh cilantro or parsley
11. 11--- Make the Vinaigrette ---
12. 12Mix all ingredients in a mix bowl. Keep refrigerated in a jar until ready for usage.