1chilehabanero, serrano, jalapeno, or bird[s eye depending on preferred heat level, seeded and chopped
¼cuprice vinegar
¼cuptamarigluten free soy sauce
2tablespoonscanola oil
¼teaspoonsesame oil
1 ½tablespoonsbrown sugar
2teaspoonstore bought jerk spices or make your own using the following: all spicedried thyme, dried parsley, cinnamon, nutmeg, onion powder, salt, pepper
Instructions
Make the Chicken
Combine chicken, buttermilk, and basil in a large ziplock bag. Refrigerate 2-4 hours.
Set-up steamer on the stove and add enough but not so much that the water touches the chicken when you add the insert.
Drain the chicken and rinse the buttermilk brine off.
Turn 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.
When ready to fry, remove chicken from fridge and allow to reach room temperature.
Prepare deep fryer or skillet for frying. Fry the chicken at 375 degrees F until skin is brown and crisp, 5-6 minutes.
Remove and drain on a paper lined plate or wired baking rack.
Put the chicken in a large bowl and toss in the vinaigrette.
Serve with fresh cilantro or parsley
Make the Vinaigrette
Mix all ingredients in a mix bowl. Keep refrigerated in a jar until ready for usage.
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