Best keep these away from the kiddies or they’ll burn their tongues on these spicy, flavour-packed treats. You might too, but you’ll have icy-cold beer to soothe the heat. Just apply more jerk wings then more beer and repeat the process. You can make these as hot as you like, by upping the quantity of fresh chillies and Tabasco. I don’t like them too hot, myself; I think it’s better to be able to taste the other flavours.
– see below.
24 mid wing portions of chicken (not the wing ‘drumstick’ and not the wing tip)
lime halves
3–4 jalapeno (or scotch bonnet, to really spice things up) chillies, seeded and finely chopped
6 spring onions, white and pale-green parts only, finely sliced
4 cloves garlic, crushed
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
1 teaspoon salt
½ teaspoon Tabasco sauce
2 teaspoons ground allspice
1 teaspoon ground thyme
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon freshly ground black pepper
2 tablespoons neutral oil
1. To make the marinade, combine all ingredients in a food processor and mix well.
2. Combine the marinade ingredients in a shallow glass or ceramic bowl and add the chicken wings, turning to coat thoroughly. Cover with plastic film and leave in the fridge to marinate for 4–12 hours.
3. Remove the chicken wings from the marinade and dry with paper towel. Cook on preheated chargrill or fl at grillplate over low–medium heat for about 20 minutes, turning occasionally.
4. Serve with lime halves and icy cold beer, as this isn’t a very wine-friendly dish.
Best keep these away from the kiddies or they’ll burn their tongues on these spicy, flavour-packed treats. You might too, but you’ll have icy-cold beer to soothe the heat. Just apply more jerk wings then more beer and repeat the process.
You can make these as hot as you like, by upping the quantity of fresh chillies and Tabasco. Personally, I don’t like them too hot, myself; I think it’s better to be able to taste the other flavours.
See recipe below.
24 mid wing portions of chicken
(not the wing ‘drumstick’ and not the wing tip)
lime halves
3–4 jalapeno (or scotch bonnet, to really spice things up) chillies,
seeded and finely chopped
6 spring onions, white and pale-green parts only, finely sliced
4 cloves garlic, crushed
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
1 teaspoon salt
½ teaspoon Tabasco sauce
2 teaspoons ground allspice
1 teaspoon ground thyme
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon freshly ground black pepper
2 tablespoons neutral oil
1. To make the marinade, combine all ingredients in a food processor and mix well.
2. Combine the marinade ingredients in a shallow glass or ceramic bowl and add the chicken wings, turning to coat thoroughly. Cover with plastic film and leave in the fridge to marinate for 4–12 hours.
3. Remove the chicken wings from the marinade and dry with paper towel. Cook on preheated chargrill or flat grillplate over low–medium heat for about 20 minutes, turning occasionally.
4. Serve with lime halves and icy cold beer, as this isn’t a very wine-friendly dish.
Best keep these away from the kiddies or they’ll burn their tongues on these spicy, flavour-packed treats. You might too, but you’ll have icy-cold beer to soothe the heat. Just apply more jerk wings then more beer and repeat the process.
You can make these as hot as you like, by upping the quantity of fresh chillies and Tabasco. Personally, I don’t like them too hot, myself; I think it’s better to be able to taste the other flavours.
See recipe below.
24 mid wing portions of chicken
(not the wing ‘drumstick’ and not the wing tip)
lime halves
3–4 jalapeno (or scotch bonnet, to really spice things up) chillies, seeded and finely chopped
6 spring onions, white and pale-green parts only, finely sliced
4 cloves garlic, crushed
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
1 teaspoon salt
½ teaspoon Tabasco sauce
2 teaspoons ground allspice
1 teaspoon ground thyme
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon freshly ground black pepper
2 tablespoons neutral oil
1. To make the marinade, combine all ingredients in a food processor and mix well.
2. Combine the marinade ingredients in a shallow glass or ceramic bowl and add the chicken wings, turning to coat thoroughly. Cover with plastic film and leave in the fridge to marinate for 4–12 hours.
3. Remove the chicken wings from the marinade and dry with paper towel. Cook on preheated chargrill or fl at grillplate over low–medium heat for about 20 minutes, turning occasionally.
4. Serve with lime halves and icy cold beer, as this isn’t a very wine-friendly dish.
