Thursday, November 8, 2012

Jerk Chicken Wings

Jerk Chicken Wings

Yield: 6 to 8 servings

6 pounds - jumbo chicken wings
6 tablespoons - vegetable oil
6 tablespoons - Spanish onion
1/2 pepper - scotch bonnet pepper
1 pinch - fresh ginger, grated
1 clove - fresh garlic
1 pinch - fresh thyme
1 tablespoon - red wine vinegar
1 teaspoon - light brown sugar
1/4 teaspoon - cinnamon, ground
1 pinch – nutmeg, ground
1/4 teaspoon – allspice
1/2 cup - lime juice
1/2 teaspoon - kosher
1 pinch - black pepper

Combine all marinade ingredients in a large bowl and let stand at room temperature for 10 minutes. Add the raw chicken wings to the Jerk Marinade; cover and refrigerate. To enhance their flavor, allow the chicken to marinade overnight.

After the chicken wings have marinated overnight, re-season with a little salt and pepper before grilling. Heat the grill to medium and lightly oil the grates before putting the wings on. Grill each wing should take 12 minutes, 6 minutes per side. Remove from grill, garnish with grilled lime halves and enjoy!

Serve your Jerk Wings with a citrus barbecue sauce and blue cheese dip.

Makes about 3 dozen wings to serves 6-8 people.

* Scotch Bonnet peppers are one of the hottest peppers in the world and similar to the habanero pepper. Please substitute habanero pepper if Scotch Bonnets peppers are not available

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