Grilled Jerk Chicken Wings
Recipe: #5222
April 19, 2012
Categories: Chicken, Appetizers, Carribbean, Fathers Day, Game/Sports Day, July 4th Grilling (Outdoor), No Eggs, Wings, more
"CAUTION – Habanera and Scotch Bonnet peppers are EXTREMELY hot when raw. Use rubber gloves when cutting and removing seeds. Wash hands, knife, and cutting board with soap and water immediately after cutting peppers. Cooking time is 24 hour refrigeration time"
Original is 8 servings
Ingredients
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- SPICE PASTE
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Nutritional
- Serving Size: 1 (242 g)
- Calories 253.1
- Total Fat - 10.5 g
- Saturated Fat - 1.5 g
- Cholesterol - 408.2 mg
- Sodium - 437.9 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 1.4 g
- Sugars - 2.8 g
- Protein - 31 g
- Calcium - 41.5 mg
- Iron - 4.8 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine spice paste ingredients in a blender and process until smooth.
Step 2
Put wings on a parchment covered baking sheet and brush with spice paste. Cover and refrigerate for 24 hours.
Step 3
Preheat grill to medium. Grill with the lid down, turning wings once, for 30-40 minutes.
Step 4
Remove from heat and serve.
Tips
No special items needed.
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