Patter Fam Sauces

24 Chicken Wings
1 – 12oz. bottle Patter Fam’s Jamaican Jerk Sauce

Oven method: Preheat oven to 425 degrees.  Place thawed wings on a rack in a roasting pan, lightly salt with Kosher salt.  Bake in the over for 30 minutes then turn the wings over and bake another 20-30 minutes until golden brown.

Remove from oven and toss in a bowl with 1 ½ cups Patter Fam Jamaican Jerk Sauce.

Grill method: Grill lightly salted and thawed wings over a medium high heat grill – turning often enough to prevent burning of skin.  Cook for 30-40 minutes or until the wings are cooked through and juicy.  Toss the wings in a bowl with 1 ½ cups Patter Fam Jamaican Jerk Sauce.

Deep Fry method: Heat oil to 350 degrees.  Peanut oil is best, but Canola or Vegetable Oil can also be used.  Be sure and only put oil up to half the depth of your pot or fryer as the wings will cause the oil level to rise rapidly.  Pat the thawed wings dry with a paper towel.  Carefully lower the wings into the oil with a basket or spider scoop to prevent splashing hot oil on your hands.  Deep fry for about 10 minutes then remove to a paper towel to drain.  Toss the wings in a bowl with 1 ½ cups Patter Fam Jamaican Jerk Sauce.

Pina Colada Dip

1 ½ cups plain yogurt drained through cheese cloth overnight
1 cup pineapple chunks
1 cup coconut milk
1 banana
2 T honey
½ cup toasted coconut

The night before, place the yogurt in the cheese cloth and then place the cheese cloth in a strainer above a bowl to allow the liquid to drain out of the yogurt.  The next day you can pick up the yogurt with the cheesecloth and gently wring a little more fluid into the bowl.  Place the drained yogurt in another bowl.  In a blender, combine the pineapple chunks, banana and coconut milk and honey until smooth.  Pour the mixture into the bowl with the yogurt and gently fold it all together.  Chill covered with plastic wrap for at least an hour.  Remove from the refrigerator and sprinkle the top with the toasted coconut and serve on the side with your Jamaican jerk wings.

Written by Jacob Peters — December 24, 2012

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