As we were preparing for a friend’s pig roast, we started brainstorming ideas for food to cook or grill as we waited the 4+ hours for the pig. We were going to need to serve 40+ guests so we knew it had to be something easy. With a late morning start, we knew we’d kick things off with Bloody Marys. And then it clicked. Let’s incorporate Toma into a dish and the idea for a Bloody Mary Jerk Chicken recipe was born.
The flavors in a Jerk seasoning are very complementary to the unique flavors in Toma. Warm, earthy, sweet, and spicy flavors mixed together with a peppery, savory, and slightly smoky Bloody Mary mix are the perfect pairing.
Typically, the dry spices like allspice, five-spice powder, pepper, thyme, and nutmeg are combined with onions, scallions, scotch bonnet peppers, and garlic in a food processor. Soy sauce and olive oil are added to give it a saucy consistency. To make things easier for our pig roast we opted to buy the Jerk seasoning and simply combine it with Toma.
Since this pig roast was held in the winter, we decided to make these wings inside and bake them, but you can absolutely grill these chicken wings for more of that smoky flavor.
Bloody Mary Jerk Chicken Wings
1.5 lbs of chicken wings (roughly 15 wings)
3/4 cup of flour
2 tablespoons of baking powder
3/8 cup of Jerk seasoning
3/4 cup of Toma Bloody Mary mixer
Start by mixing the flour and the baking soda in a small bowl. We’ve found that this combination helps to make the wings crispy in the oven. Then make sure the wings have been patted dry with a paper towel before tossing in the flour mixture. Transfer the chicken to a foil covered cookie sheet that’s been sprayed with cooking spray. Let the chicken hang out and reach room temperature before placing into the oven.
Bake them in a 375-degree oven for 20 mins. Flip them and bake for another 10 mins. While they’re baking, combine the jerk seasoning and the Toma Bloody Mary mixer to create the sauce.
After the 30 mins are up, pull the chicken wings out of the oven. Coat the wings with the Bloody Mary Jerk sauce and then place them back on the cookie sheet. Bake them for another 15 mins until they’ve reached at least 165 degrees.
The Bloody Mary Jerk sauce is thicker than the typical buffalo wing sauce, so you may need to rub the sauce onto the wing to fully coat the chicken. The end result is a real crowd pleaser — delicious, crispy Jerk chicken wings with so much flavor, you’ll have to make them again! Enjoy…