Stewed Chicken Wings –

Experience the unique and vibrant flavors of Caribbean stews with this flavorful stew chicken wings recipe. Unlike stews from other parts of the world, Trini/Caribbean stews boast a distinctive blend of flavors that make it truly unique.

In this simple yet delectable recipe, succulent pieces of chicken wings are first browned in the traditional method of using “burnt” sugar, infusing them with a rich caramelized flavor. The addition of fresh herbs, garlic, and pimento or habanero peppers further elevates the dish, creating a complex depth of flavor.

In Trinidad, this stew is a beloved Sunday lunch tradition(Click to see how to make a traditional Trini Sunday Lunch), often served alongside an array of accompaniments such as stewed beans, stewed peas, callaloo, dhal, rice, macaroni pie, fried plantains, and salad. It’s a meal that brings families together, filling homes with the irresistible aromas of home cooking.

For me, this recipe holds a special place in my culinary repertoire. As a proud Trini, I firmly believe that if you’re ever at a loss for what to cook, a pot of stewed or curried chicken is the answer. With just a few simple steps, you can whip up a dish that’s bursting with flavor, leaving you craving more with every bite. It’s a testament to the culinary prowess of Trinidadian cuisine, where complexity meets simplicity most delightfully.

Here are some cooking tips to help you perfect this dish:
• To make grating ginger a breeze, wash and cut it into various sizes before freezing. This ensures that you always have fresh ginger on hand to add to your recipes.
• If the thought of cutting up chicken wings seems daunting, opt for pre-cut pieces to save time and effort.
• For maximum flavor, marinate the chicken in a blend of scallion, garlic, hot pepper, and thyme for a few hours or overnight.
• Keep an eye on the chicken while cooking to prevent it from overcooking and shredding. Adjust the cooking time and water as needed.

Ingredients You will Need to make Trini Stewed Chicken Wings:

Serves 6-8

• 3-4 pounds whole chicken, cut into 2 inch pieces (or chicken pieces)
• 3 tablespoons oil
• 4 tablespoons brown sugar
• 4 tablespoons ketchup
• 2 scallions, chopped (about 1 cup)
• 1 tomato, chopped
• 3 tablespoons green seasoning
• 1/2 small onion, thinly sliced
• 4 cloves garlic, grated or minced
• 1 inch ginger, grated, optional
• 4 sprigs thyme
• 2 fresh pimento peppers and/or habanero pepper, to taste (optional)
• Salt, to taste
• 1 teaspoon freshly ground black pepper

Cook Trini Stewed Chicken Wings in 5 Easy Steps:

1. Prep, Season and Marinate Wings
2. Brown Sugar/Create Browning
3. Add seasoned chicken- Cook for 20-30 minutes, covered, stirring.
4. Add one cup of water, more if you like lots of “sauce”. Cover and cook an additional 10 minutes.
5. Taste and add more salt and pepper if required.

SERVING SUGGESTIONS FOR STEWED CHICKEN WINGS:

Serve hot preferably with dhal and rice (as seen below) or with stewed beans, callaloo and your favorite salad or fried plantains. Wash it down with a cold glass of mauby, sorrel or home-made lemonade.

• Cut wings in half separating the wingette from the wing. Remove any feathers. Wash chicken wings with the juice of one lemon, lime or vinegar and water. Remove slime, excess skin and fat. Wash a second time with plain water. Drain well.

• Season chicken with green seasoning, scallion, tomato, onion, garlic, ginger, thyme, pimento pepper, hot pepper-if using, salt and black pepper. Marinate overnight (optional but recommended).

• In a large pot over medium heat, add oil. When hot but not smoking add sugar and allow it to bubble, froth and darken. Do not allow it to smoke and get black. If this happens you have to start over! Add ketchup and cook 15 seconds more while stirring.

• Add chicken and listen to it sing in the pot. Immediately raise heat to high and stir continuously to coat with the brown sugar 1-2 minutes. Cook for 20-30 minutes, covered, over medium low heat (chicken will release its juices), stirring occasionally-every 5 minutes, until the liquid has evaporated.

• After the liquid has evaporated, continue to cook for a few seconds allowing the flavors to develop and stirring continuously to prevent sticking. Note: If the chicken releases a lot of water and it is fully cooked, you do not need to add additional water, just cook until the sauce has thickened. Add one cup of water, more if you like lots of “sauce”.

• Cover and cook an additional 10 minutes or until the chicken is fully cooked and tender (but not shredding), stirring gently once or twice, and the sauce has thickened to your desired consistency.

• Taste and add more salt and pepper if required. For this dish I added a total of two teaspoons Himalayan salt but amounts may vary depending on the type of salt used.

Serve hot preferably with dhal and rice or with stewed beans, callaloo and your favorite salad or fried plantains. Wash it down with a cold glass of mauby, sorrel or home-made lemonade.

Calories: 264kcal | Carbohydrates: 11g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 129mg | Potassium: 260mg | Fiber: 1g | Sugar: 8g | Vitamin A: 359IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg