Notes: I love jerk cooking so I am using jerk seasoning to lend a flavor to the jerked wings. If you want the wings to be hotter, increase the jerk seasoning to 1 cup. The longer the wings marinade, the hotter they will become. Jerk seasoning comes from Jamaica and its origins date all the way back to the native Arawak Indians’ method of using Jamaican pimento (aka “allspice”) to season and smoke meat. Merge this practice with hot chilies and spices and salt and you have jerk seasoning.
2 ½ Pounds wings, trimmed and separated
Juice of 2 limes
½ Cup prepared jerk seasoning
1 Cup honey
¼ Cup dark rum
Preheat oven to 400 F.
Wash the wings with lime juice. In a large non-reactive bowl rub the wings with jerk seasoning and salt generously. Cover and marinade for half an hour (remember the longer the wings marinade, the hotter they will become). Place wings on a greased baking sheet and bake for 30 minutes turning once until nicely browned.
While the chicken is baking, make the glaze by combining the honey and rum, mixing until the rum is incorporated into the honey. Set aside until the wings are cooked through. When the wings are done pour the glaze over the wings, place on a platter, and serve.