Description
Spicy, citrus, earthy, with the right amount of thyme. These wings should be a hit as long as your guests are brave enough to take some Caribbean heat. I like to serve this with a mango, cilantro, sour cream, mayonnaise, and buttermilk dipping sauce.
Ingredients
- ¼ cup fresh squeezed orange juice
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh ginger
- 1 habanero pepper, seeded and chopped (use gloves)
- 1 tablespoon curry powder
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ cup vegetable oil
- 12 large chicken wings, tips removed and wings cut apart at joint
Instructions
- Mix together the orange juice
- lemon juice
- lime juice
- salt
- black pepper
- thyme
- garlic
- ginger
- habanero pepper
- curry powder
- allspice
- nutmeg
- and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag
- and place the chicken wing pieces into the bag. Squeeze out any air
- and mix the wing pieces with the marinade
- and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl
- and refrigerate until grilling time.
- Preheat an outdoor grill for medium heat
- and lightly oil the grate.
- Remove the wing pieces from the bag of marinade
- and discard the used marinade. Sprinkle the wings with salt and pepper to taste
- and sear on the hottest part of the grill until the wings begin to brown
- about 4 minutes per side.
- Move the wings to a less-hot part of the grill
- baste with the unused portion of the marinade
- and close the grill. Grill until the wings are golden brown
- show good grill marks
- are no longer pink in the center
- and the juices run clear
- 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 4 hrs 50 mins
Servings: 4