Caribbean Style Jerk Wings

Bitayavon Magazine

Jerk wings
Serves: 6

These wings epitomize the flavors of the Caribbean. The allspice, green onions, garlic, thyme and ginger make for incredibly aromatic and addictive chicken wings.

20 chicken wings
1 cup of jerk rub

Rub wings with rub
Marinate a few hours or overnight
Take out of fridge about fifteen minutes before grilling
Grill on high heat about ten minutes per side or when it’s charred on one side and top of wings look like they are starting to cook its time to turn it over

Serve with coleslaw and barbecue jerk dipping sauce – recipes in Bitayavon’s Summer Issue

Jerk rub

1 tablespoon all spice
½ teaspoon cinnamon and nutmeg
3-4 sprigs fresh thyme about 2 tablespoons fresh thyme leaves
5 cloves of garlic
1 bunch of scallions (4-5)
2 tablespoons of brown sugar
1/8 cup vinegar
1/8th cup soy sauce
1 scotch bonnet chili or 2 jalapenos (cut back if you want less spice by using only one jalapeno with seeds taken out)
2 inch piece of fresh ginger about 1 tablespoon freshly grated ginger
1 tablespoon oil

Blend ingredients in a blender or food processor
Refrigerate until ready to use