Time: 45 min.
Complexity: average
Servings: 4

The flavorful and tangy Jerk Marinade instantly adds Jamaican flavor to these smoky wings.

This Jamaican jerk chicken gets its unique smoky flavor from clove wood chips, the fruit from which allspice is derived. They're hard to find, but the unique flavor is truly hard to replace, except perhaps with applewood or pecan wood, which are often used in place of cloves. Avoid using wood with a stronger flavor, such as mesquite, as its aroma often overpowers the marinade. A dipping sauce of sweet honey and tart tamarind instantly transforms these wings into a classic appetizer.

Ingredients:

Smoked Jerk Chicken Wings:

• 900 g chicken wings, separated at the joints (tips trimmed off)
• 1/4 tbsp. canola oil
• 1/4 cup brown sugar
• 1 tbsp. ground allspice
• 2 teaspoons ground cascabel chili pepper
• 2 tsp ground black pepper
• 2 teaspoons coarse salt

Honey Tamarind Dip:

• 1 cup orange juice
• 1/4 cup clover honey
• 1/4 cup ketchup
• 1/4 tbsp. tamarind concentrate
• A 2.5cm piece of ginger, thinly sliced.
• 1 tbsp red wine vinegar
• Salt and ground black pepper
• Additional equipment: 1 cup clove wood chips (soak in cold water for at least 2 hours)

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

chicken wings, chili pepper, ginger root, brown sugar, allspice, Orange juice, wine vinegar, ketchup, honey, tamarind

We recommend

Preparation:

Step 1
• For the jerk smoked chicken wings: Brush the chicken with canola oil. Combine sugar, allspice, chili powder, black pepper, and salt. Brush the chicken generously with the spice mixture.
  
  Preheat the grill to medium heat, using indirect heat. Add wood chips to the coals or place them in a smoke box placed in the grill. Place the wings on the grill over medium heat and cook until golden brown and crispy, about 5 minutes.
  
  Close the grill. Smoke the chicken until browned and crispy, about 10 minutes. Remove from the grill and place in a large bowl.
Step 2
• For the honey tamarind sauce: In a small saucepan, combine 1/2 cup water, orange juice, honey, ketchup, tamarind, and ginger. Bring to a boil. Reduce heat to medium and simmer until the sauce thickens slightly, about 15 minutes.
  
  Remove the pan from the heat, remove and discard the ginger. Season with salt and pepper. Stir in the vinegar. Keep the sauce warm.
  
  Add the honey-tamarind sauce to the bowl with the chicken and stir. Sprinkle with salt and transfer to a serving dish.

Votes: 2