| Level: | Intermediate |
| Total: | 4 hr 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 green onions, green parts only, coarsely chopped
- 1 (1/4-inch) piece fresh ginger, cut into chunks
- 1 hot red chile, preferably Scotch Bonnet, whole
- 1/2 cup cider vinegar
- 3 tablespoons honey
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper
- 12 chicken wings
- 2 tablespoons brown sugar
- 2 seedless oranges
- 5 long and mild red chiles, whole and undamaged
Instructions
- For the marinade: Add the onions, ginger, chile, vinegar, honey, thyme, olive oil, allspice, and cinnamon to the pitcher of a blender, and whizz or pulse until smooth. Alternatively, pound the ingredients into a paste using a mortar and pestle. Adjust the seasonings with salt, and black pepper.
- For the wings: Pour the marinade over the wings, turning them so that they are well coated. Leave them to marinate, covered, in the refrigerator for at least 4 hours, or overnight, turning the wings over once or twice.
- Get a barbecue going and let the coals die down to hot gray ash or preheat the oven to 375 degrees F.
- Barbecue or roast the wings, turning them a few times, until they are fully cooked through, about 15 minutes. Cook’s Note: The juices should run clear when a skewer is pushed into the wing’s thickest point. Baste every so often with the leftover marinade throughout the cooking process.
- While the wings are cooking, sprinkle the brown sugar onto a plate. Quarter the oranges and dip the cut sides of each piece into the sugar. Cook on the barbecue, in a heavy dry frying pan, or under a stovetop broiler for a few minutes, or until the sugar has caramelized. Keep a close eye on the oranges to prevent them from burning. Meanwhile, char grill the chiles alongside the oranges.
- Serve the wings with the caramelized oranges and char-grilled chiles.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 343 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 27 g |
| Protein | 15 g |
| Cholesterol | 83 mg |
| Sodium | 643 mg |
Reviews
Didn’t do the oranges, and used wings bought at an Amish Market (they seemed plumper or fattier which I think made it better. This is hands down the best wing recipe I’ve ever tasted, unbelievable.
I am not from the Caribbean but I eat alot of Caribbean food, and this is the best recipe I’ve come across! My boyfriend is actually from the Caribbean and he was shocked that I prepared something that tasted totally authentic! I typically don’t comment on recipes but I love the show and this recipe is great! The chicken was full of so much flavor, the marinade is wondeful, my entire family loved it!
I made two batches, one with the pepper and one without. Even the batch without the pepper was so full of flavor everyone loved it!
The recipe was very easy to follow, the most work was putting together the marinade but even that was easy. I did not grill the wings, I baked them on a foil lined baking sheet in the oven on 400 for about 45 minutes. I sauteed the sugared onions in a small pan and tossed the wings with them for a little extra flavor.
I’ve always thought jerk chicken wings must involve alot of work, but after watching the show and trying out this recipe I see how easy it is. Thanks Levi!!!