Jerk Chicken Wings

Submitted By: Downhome Editors

706 Views | 17 Likes

Difficulty: easy Prep Time: Total Time:

¼ cup fresh squeezed orange juice
2 tbsp lemon juice
2 tbsp lime juice
1 tsp salt
2 tsp ground black pepper
1 tbsp chopped fresh thyme
1 tbsp chopped garlic
1 tbsp chopped fresh ginger
1 habanero pepper, seeded and chopped (use gloves)
1 tbsp curry powder
½ tsp ground allspice
¼ tsp ground nutmeg
¼ tsp ground cinnamon
½ cup vegetable oil
12 large chicken wings, tips removed and wings cut apart at the joint

Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
Preheat an outdoor grill to medium heat, and lightly oil the grate. Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about four minutes per side.
Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after five to eight minutes. Yields 12 wings.