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The Finest Caribbean Foods Since 1982

The Perfect Jamaican Dishes for Your Halloween Party

Wings for Halloween 400

Halloween might not be traditionally celebrated in Jamaica, but that doesn’t have to stop you from adding a bit of island flair to your Pumpkin bash.

Jamaican cuisine has a lot to offer, both in flavor and aesthetics, to make your celebration the one that all your friends will be talking about for years to come.

JCS Spicy BBQ Black Bat Wings

Dive right into the macabre with our delicious sweet & spicy BBQ Bat Wings. With a delicious brown sugar glaze made with several of our delicious JCS sauces, these amazing bat wings will have your guests coming back for more.

Prep: 10mins
Cook Time: 1 hr.
Ready in: 2hrs & 10 mins

 Ingredients:

2 cups dark brown sugar
1 cup JCS Dark Thick Soya Sauce
1 cup CEG Honey Garlic Sauce
1 cup JCS Jamaican Jerk BBQ Sauce
1 drop of black food coloring (or as needed)
4lbs chicken wings
2 tsp JCS Scotch Bonnet Pepper Sauce (Add more if desired)

Preparation:

  1. Whisk brown sugar, JCS Dark & Thick soy sauce, CEG Honey Garlic Sauce, and JCS Jerk BBQ and Scotch bonnet Pepper Sauce together in a large bowl. Stir black food coloring in small amounts to your desired dark color. Pierce the wings with a fork; add to the sauce.
  2. Marinate in a covered container in the refrigerator at least 1 hour to overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pour the chicken and sauce into a large baking dish.
  5. Bake the chicken until it is well done and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Kickin’ Coconut Curry Shrimp

If black bat wings send some of your guests running, let them have a go at this delicious coconut curry shrimp. They’ll think they’ve picked the safe option until they experience the explosion of delicious burning spiciness that our JCS Hot Pepper Sauce brings to the dish. They’ll go running for the milk, and then be back in line for seconds.

Jamaican Coconut Curry Shrimp 

Ingredients:

2 lbs. Jumbo Shrimp Shelled Butterflied and Deveined, Tails On
½ cup all-purpose flour
1 cup milk
¾ cup Panko bread crumbs
11/2 cup beaten egg
1 1/2 tsp JCS Curry Powder
2 Tablespoon JCS Hot Pepper Sauce
1 Tablespoon Olive Oil
3 cups shredded unsweetened coconut
2 cups oil for frying

Preparation:

  1. In a large bowl, combine flour, bread crumbs, milk, eggs, JCS Curry Powder, olive oil and JCS Hot Pepper Sauce.
  2. Dip each shrimp into batter mixture, dripping the shrimp of excess batter.
  3. Roll each shrimp into the shredded coconut.
  4. Heat oil in sauté pan on medium heat and fry shrimp until golden brown.

Country Style Mango Chutney

Having fun, but still craving more heat? Add a scary-hot island spin to your meal with this delicious and spicy mango chutney. It’s the perfect side for your coconut shrimp and will really help you help you make the dish pop with its sweet & spicy garlicky goodness.

Jamaican Country Style Mango Chutney 

Ingredients:

4 Cups Mango Chunks
1/2 Cup Cider Vinegar
1/2 Cup CEG Demerara Sugar
2 Cloves Minced fresh garlic
1 large onion, chopped
2 Tablespoons JCS Ground Ginger
1 Tablespoon JCS Hot Crushed Pepper Sauce
Salt & Pepper to taste (Fresh Ground Sea Salt and Pepper about 1/8 tsp each)

Preparation:

  1. In a large saucepan combine vinegar, sugar, ginger, JCS Hot Crushed Pepper and salt. Bring to a boil. Lower heat and boil for about 30mins.
  2. Add onions and garlic and simmer for another 30min.
  3. Stir in mangoes. Reduce heat and simmer for ½ hour.
  4. Remove from heat and cool, then refrigerate.

JCS Hot Calypso Wings

For the crowd that couldn’t handle bat wings, and didn’t go for the seafood, there’s always plain old bland chicken. Just kidding!

JCS Hot Calypso Wings don’t come in midnight black, but they’re still here to make an impression. With a quarter cup of JCS Hot Calypso Sauce your guests will get the burning delicious flavor experience of a lifetime.

Ingredients:

2 lbs. chicken wing drummettes
11/2 tsps salt
1 tsp JCS black pepper
11/2 tsps garlic powder
1/4 cup butter (melted)
1/4 cup JCS Hot Calypso Sauce
1/2 tsp garlic powder

Preparation:

  1. Season wings with salt, pepper and garlic powder
  2. Preheat oven to 425 degrees
  3. Place wings in a large pan and bake for 30mins. Turn wings and bake for an additional 30mins.
  4. In a large bowl, mix butter, JCS Hot Calypso and garlic powder.
  5. Remove wings from oven and toss in hot sauce mixture. Serve with favorite side.

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