Caribbean-Inspired Stewed Chicken Wings with Potatoes Recipe

Caribbean-Inspired Stewed Chicken Wings with Potatoes Recipe

These tender chicken wings are simmered in a rich, savory brown sauce with potatoes, sweet peppers, and scallions. This comforting one-pot dish is perfect for weeknight dinners or Sunday meals.

Serves: 2-3

Ingredients:

For the Chicken:

1 lb chicken wings, split and tips removed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1/2 teaspoon allspice (pimento)optional

1 tablespoon lime or lemon juice

For the Stew:

1 tablespoon vegetable oil

1 tablespoon brown sugar

1 medium onion, sliced

3 cloves garlic, minced

1 scallion (green onions), chopped

1 small Scotch bonnet pepper, whole (optional)

1 tomato, chopped or 1/2 cup crushed tomatoes

1/2 red bell pepper, sliced

1/2 green bell pepper, sliced

1 cup chicken stock (or 1 cup water mixed with 1/2–1 chicken bouillon cube)

3–4 yellow or Irish potatoes, peeled and cut into chunks

Salt and ground black pepper, to taste

Instructions:

Season the wings:

Clean wings with lime or lemon juice, rinse, and pat dry.

Season with salt, black pepper, thyme, paprika, allspice, and lime juice. Marinate for at least 30 minutes (overnight preferred).

Brown the sugar:

Heat oil in a heavy pot over medium heat. Add brown sugar and allow it to melt and darken until bubbling and deep brown, being careful not to burn it.

Brown the wings:

Add seasoned wings to the pot and turn to coat in the browned sugar. Brown for 6–8 minutes, turning occasionally.

Build the stew base:

Add onion, garlic, scallions, Scotch bonnet (if using), tomato, and both bell peppers. Stir well and cook for 2–3 minutes until fragrant.

Simmer:

Pour in chicken stock and bring to a gentle boil. Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally.

Add potatoes:

Add potatoes and continue simmering uncovered for 20–25 minutes, until potatoes are tender and the sauce thickens.

Finish and serve:

Taste and adjust seasoning with salt and black pepper.

Remove Scotch bonnet before serving.

Serving Suggestions: Steamed rice or rice and peas, green bananas as we did, boiled or fried dumplings, macaroni and cheese, salad or as you desire.

We paired with green banana, tomatoes, cucumber, a beets and sweet potato with raw onion salad.

Cooking Tip:

Browning the sugar first is essential for achieving the deep color and signature flavor of Caribbean-style stews.

Bappétit

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