The trick is to smoke the meat and not make the meat smoke
JAMAICAN JERK CHICKEN WINGS
Date:September 30, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The Jamaican Jerk Seasoning used: White wine vinegar, onion powder, red pepper flakes, olive oil, diced onions, sliced scallions, nutmeg, sage, soy sauce, fresh orange & lime juice, kosher salt & black pepper, thyme, Scotch bonnet chili,
The ingedients are all in the bowl of the food processor.
The finished Jamaican Jerk Seasoning. 1/4 of a cup was used in the marinade.
The marinade used: the Jamaican Jerk Seasoning, , Canola oil, garlic powder, ginger, chili powder, smoked paprika, kosher salt, black pepper, scallions & onion powder.
The finished marinade.
The chicken wings & the marinade are placed in a plastic freezer bag & go into the refrigerator for 2-24 hours. I was able to do 3 hours. Next time I will do it for the full 24
The chicken is out of the fridge & is ready to go on the grill, which has been pre-heated to 350 degrees.
The wings and the Ore-Ida Grilling Potatoes are on the grill direct grilling at 350 degrees.
Twenty five minutes in. The wings & potatoes have 10 more minutes to go.
The finished wings.
These wings were good, and my mother absolutely loved them. I was a bit surprised they weren’t as spicy as I figured. Very tasty but not hot spicy. I had the rice and forgot to take a picture of the potatoes. Everyone said they were good.
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I've long wanted to try Jamiacan Jerk Chicken & what better way to do it than Wings? The recipe for the jerk seasoning had lots of hot but very little sweet ingredients. I was surprised by the end results because they were very flavorful but not super spicy. I think it may be in part because I only marinaded the wings for 3 hours out of the possible 24 I could have. I plan to make these wings again soon and will marinade them for 24 hours. The rest of the cook was easy. The wings were dried off a bit and direct grilled at 350 degrees until cooked. Everyone else loved them, I think my preconceptions of spiciness may have prevented me from appreciating them the same way as the others. I am anxious to make these again with the longer marinade time and I will report on the results here.
Big Green Egg Lifestyle Magazine v2.12: Fired-Up Chicken Wings - Page 17