Tuesday, February 5, 2013

Jamaican Jerk Grilled Wings

These Jerk wings are so tasty, and you can make them as mild or spicy as you like based on the type of peppers you use, the spiciness of the seasoning you use, etc.  They are also great to make ahead of time and keep in the freezer to defrost and throw on the grill whenever the mood suits you.

2 1/2lb chicken wings
1 Tbl dry Jerk Seasoning (mild or spicy depending on your preference)
1 Tbl Jamaican curry powder (mild or spicy depending on your preference)
1 Tbl Creole Seasoning
Jamaican Marinade:
   -1/4 cup olive oil
   -2 Tbl jerk seasoning (dry or wet - mild or spicy depending on your preference)
   -1/4 cup orange juice
   -2 Tbl soy sauce
   -1/4 cup rice wine vinegar
   -1 Tbl dark Jamaican rum
   -Juice of one lime (2 Tbl if using bottled juice)
   -1 scotch bonnet, habanero, or long hot finger pepper seeded (again, depending on the level of spiciness)
   -2 cloves garlic
   -1/2 cup red onion (about 1/2 medium onion)
   -2 green onions chopped
   -1/2 tsp Creole seasoning

Place the pepper, garlic, and onions into a food processor to mince.  Add remaining marinade ingredients and pulse to combine throughly.  Pour marinade over the wings and place in the fridge for 24 hours (the longer they marinate, the more flavorful they will be).

Preheat oven to 350*.
Take wings out of fridge, remove from marinade, pat dry and place in a large bowl.
Sprinkle the dry jerk seasoning, curry powder and creole seasoning over the wings. 
Toss wings to coat evenly and then place on a baking sheet.
Bake wings for 20-25 minutes.
Remove from oven and place in fridge to chill (or bag them and put them in freezer to be used later).

Preheat grill to medium heat.
Remove wings from fridge (make sure they are chilled completely as this will help prevent flare ups on the grill).
Cook on each side about 4-5 minutes until the skin is nice and crispy and browned (but not burned).

You can serve with Scotch Bonnet Pepper Sauce for people who want them even spicier, or even toss them in your favorite wing sauce to give them a mix flavor.  Personally I just love them straight off the grill!

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