Jerk Chicken Wings

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Prep Time15

Cook Time25

Marinade Time (2-24 hours):2

Total Time2 40

Course: Appetizer, Main Course

Cuisine: American

Keyword: Jerk Chicken Wings

Servings:

Calories: 333kcal

Author: Carrie Barnard

Ingredients

3 pounds chicken wings

For the Marinade:

2 teaspoons ground allspice
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon black pepper
3/4 teaspoon salt
3 green onions roughly chopped
1 Tablespoon Minced Garlic
2 habanero peppers seeds removed for less heat
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon vegetable oil
1/4 cup fresh orange juice
Fresh lime wedges and chopped green onions for serving optional

Instructions

In a food processor, combine all the marinade ingredients. Process until smooth. Reserve approximately ¼ cup of the marinade.
Place the seasoned wings in a large resealable plastic bag or container. Pour the remaining jerk marinade over the wings, seal, and toss to coat. Marinate in the refrigerator for at least 2 hours, or up to 24 hours for maximum flavor.
When ready to cook, preheat the grill to medium-high heat.
Remove the wings from the marinade, allowing any excess to drip off. Place the wings on the grill and cook for 20-25 minutes, turning occasionally to ensure even cooking. Brush the wings with the reserved jerk marinade during the last few minutes.
Remove the wings from the grill and serve with lime wedges and chopped green onions, if desired. Enjoy!

Notes

If you prefer a milder heat, remove the seeds and inner membranes from the habanero peppers before blending. You can also use fewer peppers or substitute with milder chilies for a less spicy version.

For the best flavor, let the wings marinate for the full 24 hours. The extra time lets all those spices and flavors really soak into the meat, making the jerk flavor even better.

Refrigerate any leftovers in an airtight container for up to 5 days.

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