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Jerk Chicken Wings

post #1 of 27
Thread Starter 
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 scallions (green and white parts) chopped
10 dried habanero’s cut in half
2 fresh jalapenos’ coarsely chopped
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon salt
1/4 teaspoon garlic powder

Place all ingredients into a blender and pulse until all is blended well but not completely pureed.
Place chicken wings into a gallon ziplock bag and pour in jerk marinade. Put in fridge for 24 hrs turning at least 4 times.When time to cook, remove wings from fridge about an hour before they hit the grill. Soak applewood chips in water for 1/2 hr.Drain and then place wood chips into a smoker box in a preheated grill.You’ll want to keep the grill (gas or charcoal) at a med to low heat. However have the smoker box over high heat in one section of the grill.

Grill wings until done, turning wings often so that they don’t char.

post #2 of 27
My hat's off to you, great Q View! I can tell by the ingredients that it is very flavorful. Great job.
post #3 of 27
great recipe & awesome photos- thanx.PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #4 of 27
Awesome Q-view flattop, great recipe 2.
post #5 of 27
pics look so good had to warm some smoked bratts up got hungry. recipe sounds great to thanx flattop look awsome
post #6 of 27
They look real goooooodddd..

I may have to try this one.. thanks..
post #7 of 27
Guess I know what I'll be 'queing this weekend...
post #8 of 27
i wonder

can you use this "marinade" and then smoke the wings?

post #9 of 27
Wow, this looks awesome... thanks for sharing! PDT_Armataz_01_37.gif
post #10 of 27
Looks Yummy Flat. Supposed to rain all weekend or I'd try it.
post #11 of 27
My goodness those look incredible!!! Thanks for the great recipe. How is the heat factor on them? (or did I miss that while drooling)
post #12 of 27
Thread Starter 
Thanks everyone. They really do taste great. I actually won an online contest with them over at the hot sauce blog.

They do have a kick to them but nothing super overwhelming. The heat lingers for about 10 min or so but is the type of heat that scorches you lips and mouth. I think thats what makes them good.... nice heat and nice flavor. I'm really big into hot sauces but can't stand the over the top sauces that are all heat and no flaovor or for that matter nasty flavor.

Oh and they do real well smoking them for a little while and then crisping them up on the grill.
post #13 of 27
If you can't find the dried habs... how would fresh work? and would you cut the amount?
post #14 of 27
Thread Starter 
Actually I usually always use fresh Hab's. That one time the store didn't have any so I had to use the dried ones.

The last few times I've put up to 14 fresh habs in a batch and occasionally will add 1 or 2 jalapeno's.

I even got jonesing for some so I'm getting the ingredients tday/marinade overnite and cook then tomorrow.
post #15 of 27
I think I will give it a shot tomorrow!
Thanks for the recipe!
post #16 of 27
Love that jerk stuff
post #17 of 27
Going to give your recipe a try later! I didnt find hab's but just went with 20 jalapeno's instead. Im looking forward to trying it out. If the searing heat isnt there I always have some insanity sauce ;) but I think the flavor should be good without the habs.

Remind me to find the habenero raspberry sorbet recipe I made. At the parents right now setting up thier wireless network and then cooking the wings for dad and a friend for the talladega race! Should be goodPDT_Armataz_01_20.gif
post #18 of 27
If you can't find the fresh habs, you ought to add a little hab sauce instead. Jerk just ain't jerk w/o that peachy flavor of the hab.
post #19 of 27
Good idea! The recipe came out wonderful as it was. spicy enough to have me dreading the toilet this morning...
post #20 of 27
Ain't it the chits?
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