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Ingredients
- 3 marinade (your favorite) 3 cups
- 3 chopped 3 Tbsp
- 1 fresh chopped 1 Tbsp
- 1 ground 1 tsp
- 1 1 cup
- 1/8" 4 1/8" 4 Tbsp
- 5 Wings whole, thawed 5 pounds
- Jerk Seasoning Dry* as needed
- MARINATING PROCEDURE
- Tips
- to sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.
- 18 to 24 wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.
Details
Adapted from bahamabreeze.com
Preparation
Step 1
After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 - 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.
Tips
##Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
##The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.
##By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure
GRILLING PROCEDURE
Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.
Tips
##Wings can also be placed on the grill directly from the oven to express the cooking process.
##Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.
Serve hot with your favorite beverage. Enjoy!!!
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