JERK CHICKEN WINGS
Wings heavily coated in a jerk marinade are grilled over a two-zone fire to create a darkened, semi-crisp crust that holds all of the complexity and goodness of the jerk sauce.
Provided by Joshua Bousel
Categories Appetizers
Time 8h40m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place onion, scallion, garlic, habaneros, lime juice, soy sauce, olive oil, salt, brown sugar, thyme, allspice, black pepper, nutmeg, and cinnamon in the jar of a blender and puree until smooth.
- Place chicken wings in a large Ziploc bag and pour in marinade. Seal bag, pressing out as much air as possible and refrigerate overnight to 24 hours.
- Remove chicken from the refrigerator. Thread wings onto skewers lengthwise, spreading wings out to their full length. Let chicken come to room temperature while preparing grill.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wings pieces on the hot side of the grill and cook until well browned on all sides, about 3-5 minutes. Move chicken to cool side of the grill, cover, and continue to cook until darkly browned and chicken is cooked through, about 20 minutes more. Remove from grill, allow to cool for 5 minutes, and serve.
GRILLED JERK-SPICED CHICKEN WINGS WITH MANGO SAUCE
At one of the highest levels of heat comes one of Jamaica's most famous exports. Not reggae, not rum...JERK CHICKEN. We can handle the heat, but we're not here to show off how much pain we can tolerate. Looking to hit a delicate balance between heat and flavor, we made a fiery jerk-inspired spice rub for chicken wings and added a sweet and spicy mango-cilantro sauce to temper the heat.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
- For the wings: Add the paprika, cayenne, allspice, nutmeg, garlic powder, cloves, ginger, minced garlic, thyme, salt and pepper to a small bowl and stir to combine. Reserve 1 tablespoon of the spice mixture for the mango sauce.
- Put the chicken wings in a large bowl with the remaining spice mixture. Toss to evenly coat. Reserve the wings while you make the sauce.
- For the mango-cilantro sauce: Put the orange juice, mango jam, 1 tablespoon reserved spice mixture, honey, cilantro, orange zest, scallions and Scotch bonnet in a blender. Blend until smooth. Pour into a bowl and reserve at room temperature while you grill the wings.
- Place the chicken wings on the grill over the indirect heat zone. Cover and grill for 5 minutes. Flip the wings and continue to cook for an additional 5 minutes. Move the wings directly over the heat and cook until nicely charred and cooked through, about 5 minutes.
- Remove the wings from the grill and toss with the reserved sauce. Pile onto a platter and garnish with chopped cilantro.
GRILLED JERK CHICKEN WINGS RECIPE
This jerk chicken wings recipe is huge on flavor, with wings rubbed down with loads of jerk seasoning, then grilled until nice and crispy. Fire up that grill, my friends!
Provided by Mike Hultquist
Categories Main Course
Time 3h20m
Number Of Ingredients 15
Steps:
- Prepare your sauce first by combining all sauce ingredients in a food processor. Process until smooth. Refrigerate until ready to use.
- Set the chicken wings into a large bowl. Add salt and cover with water. Cover and refrigerate about 3 hours to brine.
- Remove and pat the wings dry.
- Set them into a large bowl and rub the Jamaican Jerk rub into the skins. Get it in there!
- Heat a grill to medium-heat and grill the wings for 20 minutes, turning once half way through. Keep an eye on them so the skins do not overcook.
- Once cooked through, toss the wings with the Jamaican Jerk sauce and serve.
Nutrition Facts : Calories 424 kcal, Carbohydrate 34 g, Protein 25 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 94 mg, Sodium 8063 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving
JAMAICAN JERK CHICKEN WINGS
Grilled Jamaican jerk chicken wings are crispy, bold, and oh-so-memorable. The homemade marinade makes for a fantastic snack or appetizer.
Provided by Meghan Yager
Categories Wings
Time 2h45m
Number Of Ingredients 19
Steps:
- Add chicken to a large resealable plastic bag.
- Add garlic, onion, ginger, jalapeno, soy sauce, honey, lime juice, orange juice, salt, pepper, paprika, thyme, allspice, nutmeg, cinnamon, cayenne, bay leaves, and oil to a medium-sized bowl. Stir to combine. Transfer marinade to the bag.
- Seal the bag and place in the refrigerator for at least 2 hours, up to overnight.
- When ready to cook, preheat grill to 400˚F.
- Remove wings from marinade and discard the excess. Transfer chicken to the grill and cook for 30-40 minutes, flipping every 10-15 minutes, until skin is crispy and chicken registers 165˚F internally on a meat thermometer.
Nutrition Facts : ServingSize 3-4 wings, Calories 793 calories, Sugar 8.5 g, Sodium 1104.8 mg, Fat 57.9 g, SaturatedFat 13.5 g, TransFat 0.2 g, Carbohydrate 14.1 g, Fiber 1.5 g, Protein 54.1 g, Cholesterol 335.7 mg
GRILLED JERK CHICKEN WINGS
Step up your tailgating game with these super-flavorful jerk wings.
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the scallions, oil, soy sauce, ginger, brown sugar, thyme leaves, allspice, cinnamon, garlic, Scotch bonnet peppers, lime zest and juice and 1/2 teaspoon ground black pepper in a food processor. Pulse until smooth. Reserve 1/2 cup marinade for basting later. Put the chicken wings and remaining marinade in a large resealable plastic bag. Rub the thyme sprigs between your hands and add to the bag. Seal the bag and massage to distribute the marinade evenly. Refrigerate for at least 4 hours or up to overnight. Remove to room temperature 30 minutes before grilling.
- Preheat a grill for indirect and direct grilling over medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly oil the grill grates. Remove the wings from the bag and season all over with salt. Add the wings to the indirect-heat side. Cover and cook, flipping halfway through, about 20 minutes (the wings will be almost completely cooked at this point). Uncover the grill and baste the wings with some of the reserved marinade. Flip the wings onto the hot side of the grill to crisp up and cook, about 3 minutes, then baste, flip and cook until the wings are cooked all the way through, about 4 minutes more.
- Sprinkle with sliced scallions and serve with lime wedges.
GRILLED JERK CHICKEN WINGS
I have been making this recipe ever since I can remembe, and every time I have a party. It's so simple to fix, doesn't take a lot of ingredients or time, and is always a favorite with my guests. It's also super simple to change it up for different crowds by varying the seasoning for a mild to extra spicy kick. -Caren Adams, Fontana, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- Place jerk seasoning in a large bowl; add chicken, a few pieces at a time, and toss to coat. In a small bowl, combine the barbecue sauce, brown sugar, mustard and ginger; set aside. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. , Brush with sauce mixture. Grill or broil 8-10 minutes longer or until juices run clear, basting and turning several times.
Nutrition Facts : Calories 119 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 670mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 8g protein.
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