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RECIPE
17 INGREDIENTS9 STEPS9HR

Grilled Jerk Chicken Wings

5.0
1 Ratings
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This recipe will help you replicate that authentic pimento wood flavor you’d normally get at jerk joints in Jamaica. The marinade and technique can also be used on larger pieces of chicken with great success.
9HR
Total Time
1HR
Active Time
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
5 lb
1
Medium  Onion , roughly chopped
3 cloves
Garlic , roughly chopped
2
Scotch Bonnet Peppers , roughly chopped
deseeded for less spicy
3
Scallions , roughly chopped
10 sprigs
1/3 cup
1/4 cup
1 Tbsp
Brown Sugar
or Honey or Maple Syrup
2 slices
1 tsp
Ground Allspice
1/2 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/2 tsp
2
Limes , juiced
8
Whole Allspice
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Nutrition Per Serving

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CALORIES
721
FAT
46.7 g
PROTEIN
61.7 g
CARBS
14.3 g

Author's Notes

You will need some wood chips for this recipe, and the chicken will need to be marinated overnight before cooking.

Cooking Instructions

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Step 1
Place the Onion (1) , Garlic (3 cloves) , Scallions (3) , Scotch Bonnet Peppers (2) , Fresh Thyme (10 sprigs) , Olive Oil (1/3 cup) , Orange Juice (1/4 cup) , Dark Soy Sauce (1 Tbsp) , Brown Sugar (1 Tbsp) , Fresh Ginger (2 slices) , Ground Allspice (1 tsp) , Ground Cinnamon (1/2 tsp) , Ground Nutmeg (1/2 tsp) , Salt (1/2 tsp) and juice from the Limes (2) into the food processor.
Step 2
Pulse the food processor so as to get a sort of chunky marinade at the end. However, you can go as smooth as you like. This marinade will keep in the fridge for at least a week, in the event you want to make it in advance.
Step 3
Pour the marinade over the Tyson® Chicken Wings (5 lb) . Give it a good mix and place the fridge overnight. Feel free to mix it around if you remember during the night.
Step 4
To help us achieve that lovely pimento smoke you expect to taste in good Jamaican Jerk, we’ll need to create a smoke pouch. Soak the wood chips of your choice with the Whole Allspice (8) for a few hours in a bowl with water.
Step 5
Remove the wings from the fridge about 30 minutes before you’re ready to grill. Using tin foil create a pouch with the wood and allspice berries. Seal and poke with a fork so you’ll have some holes for the smoke to escape and perfume the grill.
Step 6
Place the smoke pouch directly over your flame, covere the grill and ensure you see smoke before placing the wings on. After you see smoke turn your heat down to low. If you have two levels on your grill place the wings went on the top rack and the smoke pouch directly below them. While they were directly above the heat source, they don't get raw heat as the heat was low and the smoke pouch shielded them a bit. You’re free to grill these with indirect heat.
Step 7
With the lid closed keep the wings on the top level for about 35 minutes (remember to move them around so they cook evenly). Feel free to add some water, beer or apple juice to the bag you marinated the wings in and use that to baste the wings as they grill.
Step 8
Then move the pouch to the side and moved the wings to the lower level of your grill. To help them develop some color and fully cook over the direct heat. Set your grill heat to about 325 degrees F (162 degrees C). Here is where you must keep a close eye on the wings or they will burn. Slightly charred edges are perfect - but not burnt. Keep them on the lower level for 10-15 minutes, depending on size.
Step 9
Drizzle on some fresh lime or lemon juice just before you remove these jerk wings from the grill. It will help to brighten them up a bit with that kick of citrus. Serve warm!
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Nutrition Per Serving
Calories
721
% Daily Value*
Fat
46.7 g
60%
Saturated Fat
11.5 g
57%
Trans Fat
0.0 g
--
Cholesterol
337.4 mg
112%
Carbohydrates
14.3 g
5%
Fiber
1.2 g
4%
Sugars
3.6 g
--
Protein
61.7 g
123%
Sodium
1783.6 mg
78%
Vitamin D
--
--
Calcium
24.0 mg
2%
Iron
2.9 mg
16%
Potassium
110.9 mg
2%
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