- 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
- Heat the grill for high, indirect cooking. For charcoal, pile coals to one side; for gas, leave one or two burners off.
- 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.
- 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.
- 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.
- 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.
- 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.
