Grilled Jerk-Spiced Chicken Wings with Mango Sauce Recipe

Grilled Jerk Chicken Wings with Mango-Cilantro SauceRecipe developed by Ezra Potash and Adeev Potash

• Difficulty: Simple
• Makes: 4 servings
• Nutrition Facts (per serving): Calories: 239; Fat: 12g; Saturated Fat: 4g; Carbs: 16g; Fiber: 1g; Sugar: 10g; Protein: 16g; Cholesterol: 101mg; Sodium: 272mg
• Total Time Required: 35 minutes
• Hands-On Time: 20 minutes

When it comes to bold, fiery flavors, Jamaican jerk-style chicken stands at the top. This recipe aims for a balanced heatspicy and savory without overwhelmingby coating wings in a jerk dry rub, grilling them, and finishing with a sweet-spicy mango-cilantro sauce.

Ingredients

For the Wings:

• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 tablespoon garlic powder
• 1/4 teaspoon ground cloves
• 1 teaspoon freshly grated ginger
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 pounds chicken wings, tips removed and drumettes separated from flats

For the Mango-Cilantro Sauce:

• 1/3 cup orange juice
• 1/2 cup mango preserves
• 1 tablespoon honey
• 1/4 cup cilantro leaves (plus more for garnish)
• 1 tablespoon finely grated orange zest
• 2 scallions, roughly chopped
• 1 Scotch bonnet pepper, chopped (see Cook's Note)

Directions

1. Heat the grill for high, indirect cooking. For charcoal, pile coals to one side; for gas, leave one or two burners off.
2. Mix the spice blend: In a small bowl, combine paprika, cayenne, allspice, nutmeg, garlic powder, cloves, grated ginger, minced garlic, thyme, salt, and black pepper. Reserve 1 tablespoon of the mixture for the sauce.
3. Season the wings: Toss the wings with the remaining spice blend in a large bowl until evenly coated. Set aside while you make the sauce.
4. Make the mango-cilantro sauce: In a blender, combine orange juice, mango preserves, the reserved tablespoon of spice blend, honey, cilantro, orange zest, scallions, and Scotch bonnet pepper. Blend until smooth and transfer to a bowl; keep at room temperature until ready to glaze.
5. Grill the wings: Place wings on the indirect-heat side, cover, and grill about 5 minutes. Turn, cover, and grill 5 more minutes. Move wings to direct heat and cook, flipping as needed, until charred and cooked through, about another 5 minutes.
6. Toss and serve: Transfer hot wings to a bowl and toss with the mango-cilantro sauce. Pile on a platter and garnish with extra chopped cilantro.

Cook's Note:

To reduce the heat from the Scotch bonnet, remove seeds and inner membranes. If you're sensitive to chili oils, wear disposable gloves when handling hot peppers.

Categories:

Grill, Chicken, Caribbean, Appetizer