Jerk-Marinated Chicken Wings

“Jerk cooking is a traditional Jamaican technique that combines warming spices, fresh herbs, and spicy peppers. These wings use a quick jerk marinade featuring allspice, thyme, garlic, and Scotch bonnet pepper.”

Difficulty

Intermediate

Yield

Serves 6 - 8

Ingredients

3 pounds chicken wings4 green onions, chopped3 cloves garlic, finely chopped1 Scotch bonnet pepper, seeded and finely chopped1 tablespoon thyme, chopped1 tablespoon brown sugar1 tablespoon soy sauce1 tablespoon lime juice2 teaspoons ground allspice1 teaspoon ground cinnamon2 tablespoons grapeseed oil Salt to taste

Equipment

GrillFood processorBowls, various sizesMeasuring spoonsChef's knifeCutting boardTongsThermometerDish towelTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Trim and roughly chop the green onions. Peel the garlic and seed the Scotch bonnet pepper.

Combine the green onions, garlic, Scotch bonnet, thyme, brown sugar, soy sauce, lime juice, allspice, cinnamon, salt, and oil in a food processor. Blend until smooth.

Place the chicken wings in a bowl and toss with the marinade. Allow to marinate for at least 30 minutes.

Preheat the grill to medium heat. Arrange the wings on the grill and cook with the lid closed, turning occasionally to prevent burning.

Continue cooking until the wings are deeply caramelized and reach an internal temperature of 165°F, approximately 20 minutes depending on size.

Transfer to a platter and allow to rest for several minutes before serving.