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1 teaspoon ground allspice
1/2 teaspoon ground nutmeg (or one whole nutmeg as I used)
1/2 teaspoon ground cinnamon
4 scallions (green and white parts) chopped
10 dried habaneros cut in half
(if no habs use 20 jalapenos instead or as pictured 10 Jalapenos and 5 Anaheims)
2 fresh jalapenos coarsely chopped
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon salt
1/4 teaspoon garlic powder
Place all ingredients into a blender and pulse until all is blended well but not completely pureed.
Place chicken wings into a gallon ziplock bag and pour in jerk marinade. Put in fridge for 24 hrs turning at least 4 times.When time to cook, remove wings from fridge about an hour before they hit the grill. Soak applewood chips in water for 1/2 hr.Drain and then place wood chips into a smoker box in a preheated grill.You’ll want to keep the grill (gas or charcoal) at a med to low heat. However have the smoker box over high heat in one section of the grill.
Grill wings until done, turning wings often so that they don't char.
The ingredients
Wings marinating.
Got em on the grill after a 12 hour marinade.
After a bit I flipped em.
Towards the end of cooking.
Time to come off
Ready to eat
A plate of wings, cole slaw and mac salad.
No left overs!!!!
These wings were incredible. Perfect heat with tons of flavor. From the ingredients photo you can see I used 10 Jalapenos and 5 Anaheims instead of the habeneros that were called for. Got a nice burn that faded quick and so much flavor from the whole nutmeg and other spices. Excellent!!!
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