Jamacian Jerk Chicken Wings

Yield: 4-6 Servings

Chef: Chef Brian Streeter

Jamacian Jerk Chicken Wings


  • 2 Habanero chiles, stems and seeds removed
  • 4 cloves garlic, chopped
  • 2 T. ginger, chopped
  • 6 green onions, diced
  • 2 oranges, juiced
  • 2 limes, juiced
  • 1 tsp. lime zest
  • 3 T. soy sauce
  • 1 T. ground allspice
  • 1 tsp. ground nutmeg
  • 2 tsp. kosher salt
  • 3 T. vegetable oil
  • 3 ½ lbs. chicken wings, cut into sections


In a blender, combine all the ingredients for the marinade and blend until smooth. Place the chicken wings into a wide container and pour the marinade over the top. Marinate for 4 hours or overnight.

Remove chicken from the refrigerator 20 minutes before serving time. Prepare the grill so that one half of the grill is hot and the other side is cool. Place chicken on the hot side of the grill. If chicken flares up too much, move the wings to the cooler side of the grill to cook over indirect heat. Turn and rotate so that chicken cooks evenly. Baste with the marinade to keep the chicken from drying out. Depending upon the temperature of the fire, the chicken should take approximately 12-15 minutes.

Enjoy with a glass of Cakebread Cellars Rubaiyat Red Wine Blend.