GRILLED JERK CHICKEN WINGS

Grilling season is here and so is our Anniversary. Since we got married in Jamaica, I wanted to make something that reminded me of all the good times we had there. Also, I was away from my kitchen for a week traveling for work. The actual work was 4 days but you know, after that you needed a few days to catch up. I missed blogging and cooking terribly. Yesterday we had a mini-party at our house with a few friends. The menu was some basic good old American Burgers, Grilled Jerk Chicken Wings, Grilled Asian Wings and Grilled Peach on Vanilla Ice Cream. Thanks to Michelle who brought yummy Sangria to wash down the food. 🙂

Let the party begin and let’s cook some food!

The marinade is so basic. There are only three ingredients, Jamaican Jerk Seasoning which you can find a your local specialty store, Golden Mountain Seasoning sauce (or light soy sauce) from your local Asian store, and some sweetener such as Agave, honey or even sugar. That’s it! You can just use Jamaican Jerk Seasoning but I like to jazz it up a little bit. I like my wings, sweet, salty and spicy. 🙂

I also use this same marinade for my Grilled Jerk Pork Chop that I served with Coconut Rice and Mango Salsa.

Or if you like wings, try some Fried Chicken Wings in Sticky Honey Soy Sauce, or Grilled Asian Chicken Wings, Grilled Rosemary Sweet Chicken Wings, and Char-buffed Chicken Wings, they are awesome as well.

Yummmmmm!

Here are those 3 ingredients for the marinade that I mentioned earlier. 🙂

Add 1 tablespoon of Jamaican Jerk Seasoning, 2 tablespoons of Golden Mountain Seasoning sauce and 2 tablespoons of Agave in a large zip lock bag. Seal the bag and toss around until incorporated. Use less Jerk Seasoning if you don’t like spicy food. Don’t torture yourself. 🙂

Add 12 chicken wings (wingettes and drumettes) into the bag. Let all the air out of the bag, seal and toss around.

Let them marinated in the fridge at least a few hours or it’ll be even better if you can leave them overnight.

Heat up the grill to medium heat. My husband said he set our infrared grill to 500 F.

Grill the wings until the thickest part of the wings is no longer pink, usually about 15 minutes.

Use tongs to turn them every so often so the meat cooks evenly.

You can also move the smaller pieces up to the higher section of the grill after they are done while waiting for the larger pieces to be cooked (to keep them warm but not overcooked).

If you have leftover marinade, pour it into a sauce pan (small pot) and boil until thicken.

Once the chicken wings are cooked, add them into the sauce pan and toss them in the sauce.

Serve hot, garnish with some chopped cilantro.

Enjoy! I hope you give this Grilled Jerk Chicken Wings a try and let me know how it goes, the comment box is below the recipe card. 🙂