For the Jerk Chicken Rub: Combine all ingredients in a small bowl.
For the Muffins: Preheat oven to 425F.
2 cups Cornmeal 2 tablespoons Sugar 4 teaspoons Baking Powder 1/2 teaspoon Salt 3 Eggs 1 cup Buttermilk 1 cup Cream-style Corn 1/2 cup Vegetable Oil
In a medium bowl, combine dry ingredients. In a small bowl combine the wet ingredients.
3 tablespoons vegetable oil to coat the tin or spray
Pour the wet ingredients into the dry ingredients and mix until smooth. Spray muffin tin, and then pour batter into muffin tin.
Bake for 15 - 20 minutes.
1 cup Ketchup 1/4 cup White Vinegar 1/4 cup Brown Sugar 2 tablespoons Butter 1 tablespoon Worcestershire Sauce 1 tablespoon Lemon Juice 1 teaspoon Jerk Chicken Rub 1/2 teaspoon Salt 1/4 teaspoon Cayenne Pepper
For the Barbecue Sauce: First, make the barbecue sauce. Mix all barbecue sauce ingredients in a small pot and simmer over a low heat for 15 - 20 minutes. Adjust salt, if necessary.
1 stick Butter 2 tablespoons Molasses 1/4 cups confectioners sugar 1 teaspoon vanilla pinch of salt pinch of cinnamon
For the Molasses Butter: In a large bowl with and electric mixer, or in the bowl of a stand mixer, cream together room temperature butter, sugar, vanilla, salt, and molasses until fluffy and smooth.
9 Chicken Wings Salt and Freshly Ground Pepper Jerk Chicken Rub
For the Wings: Preheat a grill or grillpan to medium-high heat. Season the wings with salt, pepper and jerk chicken rub.
Lightly oil the grill or grillpan with olive oil and arrange wings. Grill for 3 to 4 minutes per side. Transfer wings to a large bowl, and toss the wings in the barbecue sauce to cover.
For Assembly: Glaze each of the muffins with the molasses butter, and set aside. Once it has set, top with a chicken wing to serve.