Fired Up Chicken Wings

Enjoy these Fired Up Chicken Wings with a Jerk Marinade that are cooked with the Rainford Method.

Ingredients

• 1⁄2 cup (125 ml) canola oil
• 1⁄4 cup (60 ml) Jerk Marinade (see below)
• 2 Tbsp (30 ml) chili powder
• 2 Tbsp (30 ml) onion powder
• 1 Tbsp (15 ml) garlic powder
• 1 Tbsp (15 ml) smoked paprika
• 1 Tbsp (15 ml) freshly ground black pepper
• 1 jalapeño chili (for less heat, seed the chili)
• 1 tsp (5 ml) kosher salt
• 1⁄2 tsp (2 ml) ground ginger
• 2 lb (1 kg) chicken wings

 Instructions

• Combine the oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeño, salt and ground ginger in a large bowl.
• Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours.
• Fire up your charcoal. Set up the EGG for direct cooking at 350°F/177°C.
• Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels.
• Grill the wings, turning once halfway through cooking, for 20 to 30 minutes or until golden and the juices run clear.
• Makes 2 main course servings or 10 appetizer servings.

Jerk Marinade Ingredients

• 3⁄4 cup (185 ml) white vinegar
• 1⁄2 cup (125 ml) orange juice
• 1⁄4 cup (60 ml) olive oil
• 1⁄4 cup (60 ml) soy sauce
• 1 lime, juiced
• 2 Tbsp (30 ml) garlic powder
• 1 Tbsp (15 ml) dried thyme leaves
• 1 Tbsp (15 ml) ground allspice
• 1 1⁄2 tsp (7.5 ml) dried red chili flakes
• 1 1⁄2 tsp (7.5 ml) dried ground sage
• 1 1⁄2 tsp (7.5 ml) freshly ground black pepper
• 1 tsp (5 ml) kosher salt
• 3⁄4 tsp (4 ml) ground cinnamon
• 3⁄4 tsp (4 ml) ground nutmeg
• 1 cup (250 ml) chopped onion
• 3 green onions, finely chopped
• 1 Scotch bonnet chili, seeded and chopped

Jerk Marinade Instructions

• Blend all ingredients together in a food processor until smooth.
• Makes 13⁄4 cups (450 ml).

Recipe from Big Green Egg and courtesy of Robert Rainford.