One of the reasons I love to cook is that you can recreate a moment in time. As an obsessive traveler, I'm always inspired by local food, and I'm always looking to recreate a vacation meal at home. I'm especially fond of the delicious flavors and eclectic cultures of the Caribbean. My Caribbean jerk chicken wings are inspired by the distinctive flavors of Jamaica. Jerk seasoning is a blend of spices and aromatics that gives grilled meats a unique kick, with heavy notes of allspice, garlic, ginger and of course, heat! The good thing about this recipe is, you can temper the heat to your particular taste. Make these jerk chicken wings next time you're craving a trip to the islands.
3 pounds chicken wings
1 bunch of scallions (about 8)
1 small red onion or 2 shallots, peeled and quartered
3-6 Scotch bonnet or habanero peppers
1 2 inch piece of ginger, chopped
6 garlic cloves, peeled
1/4 cup fresh thyme leaves, or 1 tablespoon dried
2 tablespoons ground allspice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon kosher salt, plus more for sprinkling
1 tablespoon black pepper
1/2 cup vegetable or canola oil
2 tablespoons white or cider vinegar
Juice of 1 lime
In a food processor or blender, add all the ingredients (minus the chicken wings).
Puree the mixture until it's uniformly blended. This is your jerk seasoning.
Place the chicken wings into a large ziptop bag, and pour the jerk marinade over the chicken. Zip the bag and swish to coat the chicken in the jerk seasoning. Place in the refrigerator and marinate for at least 4 hours, but preferably overnight.
Heat a grill to low heat (you want to cook these low and slow). Place the chicken wings onto the grill.
Cook over low flame for 25-35 minutes, turning occasionally to brown all sides. Cook until the chicken is well browned, and no longer pink in the middle.
Serve these up with my super popular recipe for Arroz con Gandules and Tostones for a delicious Caribbean fusion dinner.
Caribbean Jerk Chicken Wings
- 3 pounds chicken wings
- 1 bunch of scallions (about 8)
- 1 small red onion or 2 shallots, peeled and quartered
- 3-6 Scotch bonnet or habanero peppers
- 1 2 inch piece of ginger, chopped
- 6 garlic cloves, peeled
- ¼ cup fresh thyme leaves, or 1 tablespoon dried
- 2 tablespoons ground allspice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt, plus more for sprinkling
- 1 tablespoon black pepper
- ½ cup vegetable or canola oil
- 2 tablespoons white or cider vinegar
- Juice of 1 lime
- In a food processor or blender, add all the ingredients (minus the chicken wings).
- Puree the mixture until it's uniformly blended. This is your jerk seasoning.
- Place the chicken wings into a large ziptop bag, and pour the jerk marinade over the chicken.
- Zip the bag and swish to coat the chicken in the jerk seasoning.
- Place in the refrigerator and marinate for at least 4 hours, but preferably overnight.
- Heat a grill to low heat (you want to cook these low and slow).
- Place the chicken wings onto the grill.
- Cook over low flame for 25-35 minutes, turning occasionally to brown all sides.
- Cook until the chicken is well browned, and no longer pink in the middle.