Follow these steps for perfect results
Chicken Wings
cut into sections
Scallions
roughly chopped
Shallot
peeled
Habanero Chili
Fresh Ginger
peeled
Garlic Cloves
Fresh Thyme Leaves
Allspice Berries
Honey
Lime Juice
Vegetable Oil
Salt
Pepper
Cut the chicken wings into three sections, reserving the tips for stock.
Toss the wings with a little neutral oil.
Preheat the grill to medium-high heat, ensuring the rack is 4 to 6 inches from the heat.
Designate one side of the grill for indirect cooking.
Place the wings on the cooler side of the grill.
Cover and cook for 15 to 20 minutes, turning occasionally, until the wings are cooked through and most of the fat has rendered.
While the wings are cooking, combine the scallions, shallot, chili, ginger, garlic, thyme, allspice berries, honey, lime juice, vegetable oil, salt, and pepper in a food processor or blender.
Blend the mixture into a smooth paste to create the jerk marinade.
Transfer the cooked wings to a large bowl.
Pour the jerk marinade over the wings and toss to coat thoroughly.
Place the wings on the hot side of the grill.
Cook uncovered, turning as needed, until the wings are nicely browned on both sides.
Expert advice for the best results
Marinate the wings for at least 2 hours for best flavor.
Use a meat thermometer to ensure the wings are cooked through.
Adjust the amount of chili to your spice preference.
Everything you need to know before you start
15 minutes
The jerk marinade can be made ahead of time.
Arrange the wings on a platter and garnish with lime wedges and cilantro.
Serve with rice and peas.
Serve with coleslaw.
Serve with a side of grilled vegetables.
Pairs well with spicy food.
Tropical and refreshing.
Discover the story behind this recipe
Jerk is a traditional Jamaican cooking style.
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