Description
This vibrant Caribbean-American Fusion meal features spicy jerk chicken wings paired with creamy Rotel pasta and garlicky green beans. The succulent wings are seasoned with bold jerk spices and baked to crispy perfection. The Rotel pasta combines zesty tomatoes with a rich cheesy sauce, while the green beans add a fresh, tender-crisp vegetable side. Ideal for a flavorful and hearty 4-serving dinner that balances spice, creaminess, and freshness in every bite.
Ingredients
Scale
For the jerk wings:
- 2 lbs chicken wings (split and tips removed)
- 2 tbsp jerk seasoning (store-bought or homemade)
- 1 tbsp olive oil
- 1 tbsp lime juice
- Salt to taste
For the Rotel pasta:
- 8 oz pasta (penne or rotini)
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 can (10 oz) Rotel tomatoes with green chilies
- ½ cup heavy cream or milk
- 1 cup shredded cheddar or pepper jack cheese
- Salt and pepper to taste
- Chopped cilantro or green onions for garnish (optional)
For the green beans:
- 1 lb fresh green beans (trimmed)
- 1 tbsp butter or olive oil
- 1 garlic clove (minced)
- Salt and pepper to taste
- Squeeze of lemon (optional)
Instructions
- Make the jerk wings: Preheat the oven to 400°F (200°C) or grill to medium-high heat. In a large bowl, combine chicken wings with olive oil, jerk seasoning, lime juice, and a pinch of salt. Toss well to coat evenly. Arrange wings on a parchment-lined baking sheet or place directly on the grill grates. Bake for 40–45 minutes, flipping halfway through, or grill for 20–25 minutes until the wings are crisp and cooked through.
- Make the Rotel pasta: Cook the pasta according to package directions until al dente, then drain and set aside. Heat olive oil in a skillet over medium heat, add diced onion and minced garlic, and sauté until softened and fragrant. Pour in the Rotel tomatoes with their liquids and cook for 2–3 minutes, stirring occasionally. Stir in the cream and bring the mixture to a gentle simmer. Add shredded cheese and stir until melted and the sauce becomes creamy. Add the cooked pasta and toss to coat evenly. Season with salt and pepper to taste.
- Make the green beans: Blanch the green beans in boiling water for 2–3 minutes until they are bright green and slightly tender, then drain and rinse under cold water to stop cooking. In a skillet, melt butter over medium heat and add the minced garlic. Sauté for about 30 seconds to release aroma, then add the green beans. Cook for 3–4 minutes, stirring frequently until beans are tender-crisp. Season with salt, pepper, and a squeeze of lemon if desired.
- To serve: Plate the crispy jerk wings alongside a generous scoop of creamy Rotel pasta and a serving of garlicky green beans. Garnish with fresh herbs such as cilantro or green onions, or add lime wedges for an extra burst of citrus flavor.
Notes
- Add cayenne pepper or your favorite hot sauce to the Rotel pasta for an extra spicy kick.
- For a crispier texture on the wings, try air-frying or broiling instead of baking or grilling.
- Use heavy cream for a richer pasta sauce; substitute with milk for a lighter version.
- Fresh herbs like cilantro or green onions enhance the flavor and presentation when used as garnish.
