Recipe: Jerked Chicken Wings and Jerk Marinade

JERKED CHICKEN WINGS
Source: Island Barbecue: Spirited Recipes from the Caribbean by Dunstan A. Harris and Brooke Scudder
Servings: 8-10

3 pounds chicken wings
1/2 cup lime or lemon juice
3/4 cup Jerk Marinade (recipe follows), divided use

Use a sharpened cleaver to chop between the wing and leg sections of the chicken wings and separate. Place in a large container, pour over lime or lemon juice, and rinse under cold running water. Pat dry and place the wings in a large nonreactive container.

Pour over 1/2 cup of the Jerk Marinade and ensure that all the wings are coated. Cover and refrigerate overnight.

Remove marinated wings from the refrigerator 30 minutes before grilling and let stand at room temperature. Discard marinade left in container from wings.

Place the chicken wings over medium-hot coals and grill for about 15 minutes on one side. Turning once. Baste with the remaining 1/4 cup of the Jerk Marinade and grill for an additional 10 minutes, or until wings are browned to your taste.

Transfer to a serving platter and serve.

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JERK MARINADE

This marinade works equally well with chicken, fish or ribs.

1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup finely chopped scallions (green and white parts)
4 Scotch Bonnet peppers or 6 jalapenos, stems removed and cut in halves, retaining seeds
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 Tablespoons vegetable oil
1 Tablespoon salt
Pinch of garlic powder

Combine all ingredients in a blender of food processor. Process or blend on the liquefy setting for 2 minutes.

Pour into a jar and refrigerate until ready for use. Jerk marinade will remain good indefinitely as long as it is covered and kept refrigerated. Makes 1 cup

OTHER USES FOR JERK MARINADE:

JERK MARINADE FOR POULTRY, FISH, OR MEAT:
You can use this marinade to marinate poultry, fish and meat for 3 hours or overnight in the refrigerator, brushing on the marinade. 1 Tablespoon to a pound of meat, but for a zestier taste you can use more to taste.

JERK SAUCE:
You can also transform this marinade into a sauce that can be used as a condiment or table sauce. After the liquefying step marinade pour into a nonreactive saucepan and bring to a boil. Add 1/2 cup of distilled white vinegar, cover and simmer for 15 minutes, stirring occasionally Cool at room temperature, pour into a heatproof jar, cover loosely and refrigerate. This cooking method is not to be considered traditional canning and thus does not eliminate spoilage microorganisms. As long as it is refrigerated, the Jerk Sauce will keep indefinitely. It is used on beef, pork, poultry and fish. Makes about 1 1/2 cups