Jerk Chicken Wings Recipe


Jerk chicken wings are perfect for summer grilling and make a great appetizer for parties. This is not a wing sauce but rather a marinade. If you have had jerk chicken before you would know it has a very unique flavor.  Some of the interesting flavors in the marinade are ground cloves, nutmeg and allspice. The chicken wings can be marinated anywhere from 4 hours to overnight. If you want the best flavor I would recommend overnight. This is a very easy recipe, simple marinade the wings and then cook them on the grill. Enjoy.

Ingredients:
3lbs chicken wings
6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon fresh thyme (chopped)
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice

Cooking Instructions:


Step 1: In a food processor combine green onions, onion, jalapeño pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, ground cloves,  ground nutmeg and ground allspice. Blend until smooth.
Step 2: Place chicken wings into a bowl and pour the marinade over the wings. Toss to coat. Cover and refrigerate for 4 hours to overnight.
Step 3: Lightly grease grill grate. Place chicken wings onto the grill and cook turning as needed until chicken wings are fully cooked (the internal temperature has reached 165 degrees).
(Makes 4 Servings)

       

6 Responses to “Jerk Chicken Wings Recipe”

  1. carri — August 11, 2011 @ 12:45 pm

    Looks delicious, as always

  2. Kathy Line — August 31, 2011 @ 7:51 am

    Looks yummy!

  3. Kevin — September 16, 2011 @ 2:40 am

    I can”t wait to grill them

  4. Suzie — November 8, 2011 @ 2:51 pm

    Tried these and they were awesome!! So good!

  5. Ben Z. — January 23, 2013 @ 12:11 pm

    These were CRAZY good.. I’ll say this though.. And not to contradict how they are originally intended.. I baked them.. 450 degrees for 40 – 45 minutes.. I didn’t turn them but I moved them at the 20 minute mark to prevent them from sticking… I just didn’t have time to grill them so I figured I’d give the oven a try and it worked great so just know that’s an option too.. Also, I only let them soak 4 hours because I thought of the idea at lunch so I’ll be anxious to see if the flavor profile intensifies when I give them a chance to rest overnight prior to cooking.. Regardless, these will be made again and again in our houselhold.. HOMERUN. Period. Thanks!

  6. Ross — July 3, 2014 @ 8:09 am

    Great recipe!!!

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