Brooklyn Jerk Wings

Name: Brooklyn Jerk Wings
Yield: Serves 4-6
Cuisine: United States
Ingredients: 2 tablespoons fresh ground black pepper; 2 tablespoons cayenne pepper; 6 tablespoons dried onion flakes; 2 tablespoons ground allspice; 4½ teaspoons ground cinnamon; 1½ teaspoon ground nutmeg; 2 tablespoons sugar; 4½ teaspoons dried thyme; 1 onion, chopped; ⅔ cup chopped green onion; 24 chicken wings, skin removed; or 24 chicken thighs, skin removed; ¼ cup vegetable oil; 5-8 drops Louisiana hot sauce; 1 tablespoon soy sauce; ¼ teaspoon dried ground habanero chile *; 16 ounces of your favorite ranch dressing

Or Thighs

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

Ingredients

24 chicken wings, skin removed
or 24 chicken thighs, skin removed
1 onion, chopped

Americas
United States
Main course
Brooklyn

Method

Place all ingredients except chicken in food processor and blend until smooth.

Place chicken in large, heavy Ziploc bag. Pour marinade over chicken. Do not let marinade touch your skin, if it does wash immediately. Seal bag, refrigerate for two days, turning bag over occasionally.

Remove chicken from marinade with tongs (not fingers!). Grill on a hot grill (500° to 600°) until <