🍗 Grilled Sweet & Spicy Jerk Wings
🧾 Ingredients:
For the Wings:
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2–3 lbs chicken wings (split at joints, tips removed)
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1 tbsp oil (vegetable or olive oil)
For the Jerk Marinade:
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4 green onions (scallions), chopped
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1–2 Scotch bonnet or habanero peppers (seeds removed for less heat)
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2 cloves garlic
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1 thumb-sized piece of ginger, peeled
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1 tbsp fresh thyme (or 1 tsp dried)
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1 tsp ground allspice
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½ tsp ground cinnamon
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1 tsp smoked paprika
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1 tbsp brown sugar
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Juice of 1 lime
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2 tbsp soy sauce
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1 tbsp vinegar (white or apple cider)
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2 tbsp orange juice (or pineapple juice for extra sweetness)
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Salt and pepper, to taste
For the Sweet & Spicy Glaze (optional but amazing):
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¼ cup honey or brown sugar
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2 tbsp hot sauce (like Crystal or Scotch bonnet sauce)
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1 tbsp lime or orange juice
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Pinch of chili flakes (optional)
🔥 Instructions:
1. Make the Marinade
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Blend all marinade ingredients in a food processor or blender until smooth.
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Adjust heat to your preference (1 pepper = medium heat, 2 = hot).
2. Marinate the Wings
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Toss the wings with oil and marinade in a large bowl or zip-top bag.
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Cover and refrigerate for at least 4 hours, preferably overnight for full flavor.
3. Grill the Wings
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Preheat your grill to medium-high heat (about 400°F / 200°C).
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Grill wings for 20–25 minutes, turning every 4–5 minutes, until charred and cooked through (internal temp of 165°F / 74°C).
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Optional: During the last 5 minutes, brush with the sweet & spicy glaze for extra shine and kick.
4. Serve
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Garnish with chopped green onions or a squeeze of lime.
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Serve with cooling sides like ranch, slaw, or pineapple salsa.
🔁 Tips & Variations:
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No grill? Bake at 400°F for 40–45 minutes, broil for the last 2–3 mins to char.
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Want more island flavor? Add a splash of rum to the marinade.
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Love sticky wings? Double the glaze and toss them post-grill for extra sauciness.
Would you like a baked-only version, or a jerk dry rub alternative with no blender needed?