Recipe: El Paso Chile Company Rum Jerked Chicken Wings

RUM JERKED CHICKEN WINGS

"Fiery hot and smoky, grilled chicken, pork, and other meats make up the Jamaican national street dish known as "jerk." Jerk is the marinade, packed with various big Caribbean flavors, not the least of which are rum, allspice, and the ultra-hot chiles known as Scotch bonnets. (These chiles are extremely hot, so handle them with care, and use gloves if possible.) More readily available habanero chiles are close cousins, and add their unique and fruity heat to these addictively spicy chicken wing drumettes."

3/4 cup chopped yellow onion
1/3 cup chopped scallion
2 Scotch bonnet or habanero chiles, to taste, stemmed and chopped
3 tablespoons dark rum
2 1/2 tablespoons grated fresh ginger with juice
2 1/2 tablespoons soy sauce
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon Pickapeppa Sauce
3/4 teaspoon ground allspice
1/4 teaspoon dry thyme, crumbled
3 pounds chicken wing drumettes

In a food processor, combine the yellow onion, scallion, chiles, rum, ginger, soy sauce, sugar, lime juice, olive oil, Pickapeppa, allspice, and thyme. Process until fairly smooth.

In a nonreactive dish, combine the onion mixture and the drumettes and marinate at room temperature for 1 hour.

Light a charcoal fire and let it burn down or preheat a gas grill (medium-low). Lay the drumettes on the rack, reserving the marinade. Grill the drumettes, turning and basting them often, until they are tender and well browned and the marinade is used up, 25 to 30 minutes. Serve hot or warm.

Makes 4 to 6 Servings
Source: The El Paso Chile Company Rum and Tiki Cookbook by W. Park Kerr