Jamaican Jerked Grilled Chicken Wings
An easy Jamaican jerked grilled chicken wing recipe with spicy habanero peppers.
- • 1 bunch Scallions green onions; at least 7-8 onions in the bunch
- • 1 small Sweet onion
- • 4 Habanero Peppers
- • ¼ cup Orange Juice
- • 5 Cloves Garlic
- • 2 T Extra Virgin Olive Oil
- • 2 T Soy Sauce
- • 1 T Fresh Thyme Leaves removed from stem
- • 1 T Brown Sugar
- • 2 T Red Wine Vinegar
- • ½ tsp Cinnamon
- • ¾ tsp Ground nutmeg
- • 2 tsp All Spice
- • 2 tsp Black Pepper
- • 1 T Salt
- • ½ cup Mayonnaise
- • ½ cup Sour Cream
Remove the stem and seeds from the habanero peppers.
Roughly chop 4 scallions (leaving behind the white ends) and the onion so they fit into a food processor.
Add all marinade ingredients (NOT the sour cream or mayo) to the food processor or blender and pulse until smooth.
Pour marinade over 3-4 pounds of chicken wings, cover and refrigerate for at least 1-2 hours. Overnight is ideal.
Dice leftover scallions and add ½ cup of diced scallions to ½ cup Mayo and ½ cup Sour cream. Mix well and garnish with extra scallions. This is the creamy dipping sauce.
Prepare grill for medium high heat and grill wings using an additional small chunk of smoke wood.