These wings are a real crowd pleaser, but they’re surprisingly easy to make. The recipe is inspired by Jamaican jerk seasoning, a combination of chili peppers and warming spices that is applied to meat and cooked over an open flame. Here, a jerk mixture is rubbed all over chicken wings that are cooked on the grill, bringing out all the fragrance of the spices. The wings are finished with cilantro and lime, which cool down the spice.
JERK CHICKEN WINGS
Ingredients:
- 20 whole chicken wings (drumette and wingette attached)
Rub:
- 2 tablespoons ground coriander (30ml)
- 2 tablespoons ground ginger (30ml)
- 2 tablespoons lightly packed brown sugar (30ml)
- 1 tablespoon onion powder (15ml)
- 1 tablespoon garlic powder (15ml)
- 1 tablespoon salt (15ml)
- 2 teaspoons ground habanero or cayenne pepper (10ml)
- 2 teaspoons ground black pepper (10ml)
- 2 teaspoons dried thyme leaves (10ml)
- 1 teaspoon ground cinnamon (5ml)
- 1 teaspoon ground allspice (5ml)
- ½ teaspoon ground cloves (2.5ml)
- Vegetable oil for brushing
- Fresh cilantro and sliced lime for garnish
Method:
Combine all ingredients for the rub in a bowl and mix until well combined.
Using slight pressure, rub the wings with the mixture.
Place in the refrigerator for a minimum of 2-4 hours to marinate up to overnight.
Once chicken has marinated, preheat grill to medium heat 350°F (176°C). Brush wings with oil to prevent sticking.
Place wings on grill and cook for approximately 10 minutes or until caramelized and golden brown on one side.
Flip and continue to cook another 10 -15 minutes or until fully cooked and golden brown.
Remove wings from grill, let cool slightly and serve.