Caribbean Cooking with Angostura Rum and Aromatic Bitters
In Angostura’s home country of Trinidad and Tobago, bitters and rums have been used in the kitchen prolifically for decades – in everything from starters to desserts, bread, soup, and marinades.
Not at all bitter when added to food dishes, Angostura aromatic bitters intensifies and enhances the characteristics of other ingredients; adding an extra depth of flavour with just a few dashes. Similarly, cooking with rum can be just as tasty.
White rum is more often used for seafood and poultry whilst dark rums are best for dishes with strong flavours, lending caramel notes to the likes of red meat and stews. Thinking sweet treats? Use a nicely spiced rum.
Both are ingredients that no home kitchen should be without! Here is an Island favourite: Spicy Rum Chicken Wings.
- ¾ cups dark rum
- 3 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 5 large cloves garlic, minced
- 3 spring onions, finely chopped
- 1 – 2 habanero chillies, seeded and minced
- 2 tablespoons fresh ginger, minced
- 1 ½ teaspoons ground allspice
- 12 jumbo chicken wings, split at the joints
- Salt and pepper
Make the marinade by combining rum, lime juice, soy sauce, brown sugar, garlic, spring onions, chillies, ginger, allspice, 2 teaspoons salt and ½ teaspoon pepper.
Place the chicken wings and the marinade in a resealable plastic bag, press the air out of the bag and seal tightly, then shake to coat the wings. Refrigerate for no less than four hours.
Drain the wings but keep the marinade. Bring the marinade to a boil over medium-high heat until reduced by about half. Meanwhile, fire up your grill.
Place chicken wings on the grill, cover with a lid and cook for 30 to 45 minutes.
Remove the wings from the grill and toss with the reduced marinade. Then place back on the grill until the sauce has caramelized.
For more drink recipes visit www.angosturabitters.com.