What about the wings? A recipe for grilled chicken wings with bold flavors of Jamaican jerk, rum, and pineapple! I did these on a propane grill, but you can definitely make them on a wire rack indoors in your oven.
you need…
2 tablespoons brown sugar
3/4 cup coconut milk
3 tablespoons jerk marinade (hard)
6 garlic cloves
1 scotch bonnet pepper (chop)
2 shallots (almost chopped)
2-3 tablespoons honey
2 limes (juice)
2 cups of pineapple
1 teaspoon salt
1/2 teaspoon black pepper
4 pounds chicken wings (Split)
sauce!
1 tablespoon brown sugar
3 tablespoons tomato ketchup
1/2 cup pineapple juice
1 teaspoon grated ginger
3/4 cup dark rum
Memo! Follow the video below to learn more about the recipe. How and why we wash our chicken wings, how to tame heat levels, and why it matters do not have Marinate for at least 1 hour.
place all ingredients (Except what is needed for the wings and sauce) Blend in a food processor and pulse to a thick consistency.
Marinate the wings using 1/2 of the marinade 1 hour I will reserve the other 1/2 later.
Turn the grill to about 300 f and place the marinated wings in a single layer. Close the grill and cook for about 25-30 minutes. You need to turn them several times to ensure even cooking.
During the last 5 minutes, you can increase the heat to get browned edges.
When the chicken wings are grilling, add the reserved marinade to the pot, along with the ingredients for making the sauce. Hold off adding rum until the last 5 minutes of cooking. Bring to a boil, reduce to a simmer, and cook until sauce is reduced by at least 1/2. About 25 minutes.
important! Discard the marinade the chicken was sitting in to prevent cross-contamination.
Toss the grilled wings in a large bowl with 1/2 of the sauce and coat. Then they are put back on the grill to get sticky and develop some caramelized flavor. Approximately 4-6 minutes. But keep in mind that the higher the sugar content of the sauce, the more easily it can burn.
Serve these wicked jerk pineapple lamb wings with lime wedges and reserved sauce. For best results, burn over a charcoal or pimento wood fire. The sauce can be stored in the refrigerator for at least 3 weeks.
