Grilled Jerk Chicken Wings
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Soy Sauce2 tbsps
Ginger (roughly chopped fresh)2 tbsps
Light Brown Sugar (packed)3 tsp
Ground Allspice1 tsp
Ground Cinnamon3 cloves
Garlic (roughly chopped)Directions:
1
Combine the scallions, oil, soy sauce, ginger, brown sugar, thyme leaves, allspice, cinnamon, garlic, Scotch bonnet peppers, lime zest and juice and 1/2 teaspoon ground black pepper in a food processor
2
Pulse until smooth
3
Reserve 1/2 cup marinade for basting later
4
Put the chicken wings and remaining marinade in a large resealable plastic bag
5
Rub the thyme sprigs between your hands and add to the bag
6
Seal the bag and massage to distribute the marinade evenly
7
Refrigerate for at least 4 hours or up to overnight
8
Remove to room temperature 30 minutes before grilling
9
Preheat a grill for indirect and direct grilling over medium heat
10
For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium
11
For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill
12
Set up a drip pan on the other side to avoid flare-ups
13
(Be sure to consult the grill manufacturer's guide for best results
14
) Lightly oil the grill grates
15
Remove the wings from the bag and season all over with salt
16
Add the wings to the indirect-heat side
17
Cover and cook, flipping halfway through, about 20 minutes (the wings will be almost completely cooked at this point)
18
Uncover the grill and baste the wings with some of the reserved marinade
19
Flip the wings onto the hot side of the grill to crisp up and cook, about 3 minutes, then baste, flip and cook until the wings are cooked all the way through, about 4 minutes more
20
Sprinkle with sliced scallions and serve with lime wedges