Bahama Breeze's Jamaican Jerk Grilled Chicken Wings
Category: RecipesPrep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: > 5 hrs
***Jerk Marinated Chicken Wings***
- 3 tablespoons garlic, chopped
- 1 tablespoon thyme, fresh chopped
- 1 teaspoon allspice, ground
- 1 cup water
- 1/8 cup scallions, sliced
- 5 pounds chicken wings whole, thawed
- jerk seasoning (dry) as needed
***Jamaican Marinade***
- 1/4 cup olive oil
- 2 tablespoons Jamaican jerk seasoning
- 1/4 cup orange juice
- 1/4 cup rice wine vinegar
- 1 tablespoon dark Jamaican rum
- 1/2 cup chopped red onion
- 1/2 teaspoon creole seasoning
- 2 green onions, chopped
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 scotch bonnet or habanero pepper, seeded and minced
Marinating Preparation: Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf. Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade. Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become. Cooking Preparation: After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350 degrees F for 20 a 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40 degrees F. Tips: Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings. The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin. By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure Grilling Preparation: Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 1/2 - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165 degrees F. Serve hot with your favorite beverage. Wings can also be placed on the grill directly from the oven to express the cooking process. Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor. Jamaican Marinade: Slowly add the olive oil to the jerk seasoning stirring with a wire whisk. Add all remaining ingredients; stir. Refrigerate. Marinade poultry or meats for 3 hours, and fish or seafood up to one hour.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
2 3-to-3 1/2 pound broiler-fryer chickens, halved lengthwise 1/2 cup thinly sliced green onions 1/2 cup cider vinegar 1/2 cup orange juice 1/4 cup soy sauce 2 tablespoons olive oil 1 tablespoon
by sgre52160
Crust: 2 1/2 cups graham cracker crumbs 3 tbsp sugar 3/4 cup butter, melted Filling and Meringue: 6 eggs, separated 2 (14 oz) cans sweetened condensed milk 3/4 cup fresh Key lime juice (from
view more member recipes
related CDKitchen recipes
Bahama Breeze's Jamaican Jerk Grilled Chicken Wings
Bahama Breeze
Jamaican Jerk Pork Steaks
Grilled Asian-Style Chicken Wings
Grilled Habanero Pineapple Wings
Oven-Baked Asian Chicken Wings
Spicy Hot Ranch Chicken Wings
Chinese Chicken Wings With Oyster Sauce
Apricot Onion Chicken Wings
Marinated Chicken Wings