Caribbean Jerk Chicken Wings

• Gluten free

• Meat

  • 3 lbs Chicken wings

• Produce

  • 6 Garlic cloves
  • 1 2 inch piece Ginger
  • 1 Lime, Juice of
  • 1 Red onion or 2 shallots, small
  • 1 bunch Scallions
  • 3 Scotch bonnet or habanero peppers
  • 1/4 cup Thyme, fresh leaves

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 2 tbsp Allspice, ground
  • 1 tbsp Black pepper
  • 2 tbsp Brown sugar
  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 1/2 cup Vegetable or canola oil
  • 2 tbsp White or cider vinegar

Found on delishdlites.com

Description

Ingredients

• 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

Directions

• In a food processor or blender, add all the ingredients (minus the chicken wings).
• Puree the mixture until its 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.