Ingredients:
6 pounds - Jumbo Chicken Wings
6 tablespoons - vegetable oil
6 tablespoons - Spanish onion
½ 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
¼ teaspoon - cinnamon, ground
1 pinch – nutmeg, ground
¼ teaspoon - allspice
½ cup - lime juice
½ teaspoon - kosher
1 pinch - black pepper
Jerk Marinade Chef’s Notes:
Combine all 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 over night. After the chicken wings have marinated over night, 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! We recommend serving 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.