"Spicy, citrus, earthy, with the right amount of thyme. These wings should be a hit as long as your guests are brave enough to take some Caribbean heat. Serve this with a mango, cilantro, sour cream, mayonnaise, and buttermilk dipping sauce. "
Original Recipe Yield 12 wings
Ingredients
• 1/4 cup fresh squeezed orange juice
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh ginger
• 1 habanera pepper, seeded and chopped (use gloves)
• 1 tablespoon curry powder
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 12 large chicken wings, tips removed and wings cut apart at joint
Directions
1. Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanera 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, and 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.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. 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 4 minutes per side.
4. 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 5 to 8 minutes.
Footnotes
• The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutritional Information
Amount per Serving:
Calories: 373
Total Fat: 34.8g
Cholesterol: 31mg
Jerk Seasoning
Ingredients
• 2 tablespoons dried minced onion
• 2 1/2 teaspoons dried thyme
• 2 teaspoons ground allspice
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
Directions
1. In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.
