About this recipe:Before you make these chicken wings, be prepared to send your taste buds into a frenzy. The wings are marinated in a jerk seasoning, then grilled on the barbecue to perfection. Enjoy with a mango salsa, if desired.
4 tablespoons 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 chilli pepper, seeded and chopped (use gloves)
1 tablespoon curry powder
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
125ml vegetable oil
12 large chicken wings, tips removed and wings cut apart at joint
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Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero chilli 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 freezer 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 cooking time.
Preheat a barbecue for medium heat and lightly oil the cooking grate.
Remove the wing pieces from the bag of marinade and discard the used marinade. Sprinkle the wings with salt and pepper to taste. Sear on the hottest part of the barbecue until the wings begin to brown, about 4 minutes per side.
Move the wings to a less-hot part of the barbecue, baste with the unused portion of the marinade and close the lid. Grill until the wings are golden brown, show good barbecue marks, are no longer pink in the centre and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.
Habanero chilli peppers
Can be purchased in speciality markets or online. If unavailable, use Scotch bonnet chillies to taste.