Pull the Rip Cord Jerk Wings

Yields: 20 wings

Ingredients

•  20 whole chicken wings (drumett and wingette attached) rinsed and patted dry

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

Directions

1. Combine all ingredients for the rub in a bowl and mix until well combined.
2. Rinse and pat dry the wings.
3. Using slight pressure, rub the wings with the mixture.
4. Place in the refrigerator for a minimum of 2-4 hours to marinate up to overnight.
5. Once chicken has marinated, preheat grill to medium heat 350°F (176°C). Oil grill to prevent sticking.
6. Place wings on grill and cook for approximately 10 minutes or until caramelized and golden brown on one side.
7. Flip and continue to cook another 10 -15 minutes or until fully cooked and golden brown.
8. Remove wings from grill, let cool slightly and serve.