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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MARINATING PROCEDURE. | 2. Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf. | 3. Tips. | 4. * Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade. | 5. * Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become. | 6. COOKING PROCEDURE. | 7. 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. | 8. Tips. | 9. * Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings. | 10. * The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin. | 11. * By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure. | 12. GRILLING PROCEDURE. | 13. 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. | 14. Tips. | 15. * Wings can also be placed on the grill directly from the oven to express the cooking process. | 16. * Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor. | 17. Serve hot with your favorite beverage. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
caribbean jerk marinade	3	cups		-	-	-	-
garlic	3	tablespoons	chopped	37.995	8.4303	1.6218	0.1275
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651
water	1	cup		0.0	0.0	0.0	0.0
scallion	4	tablespoons	sliced	7.68	1.7616	0.4392	0.0456
chicken wing	5	lbs	thawed	4331.8123	0.0	397.3474	291.4334
jerk spice				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.