Smoked jerk chicken wings with marinated pineapple

Votes: 4

Time: 4 hours.
Complexity: easily
Servings: 4 - 6

This Caribbean-inspired dish will be a hit at any summer grill party. Chicken wings are marinated in a spicy Jamaican jerk marinade and then smoked over smoldering hickory chips, which infuse the meat with an extra-rich flavor. When the wings are almost done, simply grill them directly over the coals until crispy and tangy. A perfect accompaniment to these savory wings is refreshing pineapple marinated with roasted red peppers in assorted citrus juices. Prepare it before cooking the wings to allow all the flavors to develop.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.8 kg chicken wings, tips cut off, wings separated at the joint +
2 tbsp hickory chips
1.5 cups chopped fresh cilantro
0.5 cup fresh thyme
1 small Vidalia onion, finely diced
5 cloves garlic, coarsely chopped
2 habanero peppers, coarsely chopped
1/3 cup freshly squeezed lime juice (from about 4 limes)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground cumin
1 tbsp. rice vinegar
0.5 cups of sugar
1.5 cups freshly squeezed lime juice (from about 12 limes)
1.5 cups freshly squeezed orange juice (from about 6 oranges)
0.5 cup freshly squeezed yuzu juice (or other citrus juice)
Half a pineapple, peeled, cored and cut into strips
Half a Vidalia onion, thinly sliced
3 roasted sweet peppers, thinly sliced
2 cups fresh cilantro

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken wings, Habañero pepper, Vidalia onion, lime juice, Orange juice, rice vinegar, sweet pepper, allspice, nutmeg, cumin, cinnamon, thyme

Cooking the dish according to the recipe:

Prepare the marinade for the wingsIn a blender, puree the cilantro, thyme, onion, garlic, chili pepper, lime juice, cinnamon, nutmeg, allspice, cumin, and 2 teaspoons of salt until smooth. Place the chicken wings in a large bowl and pour the marinade over them. Cover and refrigerate overnight.
Prepare marinated pineappleIn a large saucepan, combine the vinegar and sugar and bring to a boil over high heat. Cook until the sugar dissolves, about 2 minutes. Remove from heat and stir in the lime, orange, and yuzu juice. Add the pineapple, onion, roasted red pepper, and 2 tablespoons of salt. Let sit at room temperature until the pineapple is completely cool and soft, at least 3 hours. Stir in the cilantro.

Prepare the wingsSoak the wood chips in water for at least 30 minutes; drain. Preheat the charcoal grill and prepare the indirect heat zone: rake the coals to one side, leaving the other side empty. Place a drip pan on the side. Let the coals burn down until the grill temperature reaches 165°F - 175°F.
Sprinkle hot coals with wood chips.
Remove the wings from the marinade (no need to pat them dry) and place them on the cooler side of the grill over a drip tray. Cover the grill and adjust the vents to maintain the specified temperature. Grill for 2 hours, adding more wood chips and charcoal as needed.
Remove the wings from the grill. Spread the coals evenly over the grill and increase the grill temperature to medium-high (160°C–175°C). Grill the wings directly over the coals, covered and turning frequently, until the meat falls easily off the bone, 20–25 minutes. Serve with marinated pineapple.
- 50 Chicken Wing Recipes :: Appetizer Collection :: For watching sports matches

Author of the recipe - Dale Tald is a television chef and restaurant owner in Palm Beach, Florida, USA, serving Asian (Japanese, Vietnamese, Filipino) cuisine with a modern twist.

Categories: