Jerk Grilled Chicken Wings

4.8
(23)

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. I like to serve this with a mango, cilantro, sour cream, mayonnaise, and buttermilk dipping sauce.

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Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 50 mins
Servings:
4
Yield:
12 wings

Ingredients

  • ¼ 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 habanero pepper, seeded and chopped (use gloves)

  • 1 tablespoon curry powder

  • ½ teaspoon ground allspice

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cinnamon

  • ½ 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, habanero 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.

Tips

Editor's Note

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

373 Calories
35g Fat
6g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 373
% Daily Value *
Total Fat 35g 45%
Saturated Fat 6g 32%
Cholesterol 31mg 10%
Sodium 614mg 27%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 11g
Vitamin C 16mg 82%
Calcium 31mg 2%
Iron 2mg 8%
Potassium 181mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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