Time: 5 o'clock.
Complexity: easily
Servings: 4-6

These spicy Caribbean-style chicken wings will be a hit with anyone who enjoys a beer in the evening. Juicy and spicy, they're coated with an incredibly delicious glaze and crust. Before grilling, the wings are marinated for several hours in a mixture of dark rum, lime juice, brown sugar, soy sauce, and spices, including fiery Cuban habanero peppers. This marinade is then reduced and used as a sauce to coat the wings in the final minutes of grilling. Serve topped with green onions and lime wedges for drizzling.

Ingredients:

• 3/4 cup dark rum
• 3 tbsp freshly squeezed lime juice + wedges for serving
• 3 tablespoons soy sauce
• 3 tbsp. l. brown sugar
• 5 large cloves garlic, minced
• 3 green onions, finely chopped, plus extra for serving
• 1-2 habanero peppers, seeded and finely chopped
• 2 tablespoons chopped fresh ginger
• 1.5 tsp ground allspice
• 12 large chicken wings, split at the joint, discarding the tips

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

rum, lime, soy sauce, brown sugar, garlic, green onions, Habañero pepper, ginger root, allspice, chicken wings

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Preparation:

Step 1

• Prepare the marinade:

  
  In a small bowl, combine rum, lime juice, soy sauce, brown sugar, garlic, shallot, habanero, ginger, allspice, 2 teaspoons salt, and 1/2 teaspoon black pepper.
Step 2
• Place the wings in a zip-lock plastic bag and add the marinade. Press out any air and seal the bag tightly, then turn it over to completely coat the wings with the liquid. Refrigerate for at least 4 hours or overnight, turning the bag over once or twice during this time.
Step 3
• Remove the wings, reserving the marinade. Bring the marinade to a boil in a small saucepan over medium-high heat. Cook until reduced by about half, about 5 minutes.
Step 4
• Meanwhile, light a charcoal grill, preparing the direct and indirect heat zones. Light the coals and wait until they are covered with white ash. Add any wood or chips. Cover with a grate and place the wings on the cooler side of the grill.
Step 5
• Cover and cook until juices run clear, 30 to 45 minutes.
Step 6
• Remove the wings from the grill and toss with the reduced marinade. Now place them over direct heat and cook, turning frequently, until the sauce caramelizes on the surface of the wings, 3-4 minutes. Sprinkle with green onions and serve with lime wedges.

Votes: 1

Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)