Cape Cod Classic jerk chicken wings
These jerk chicken wings took 2nd place at the 2006 Cape Cod Classic, and 1st place at the 2007 Winter Sizzler.
Makes 24 pieces.
Ingredients
- 2 packages drummettes
- Jerk marinade:
- 2 cups scallions, cut into 1-inch lengths
- 4 scotch bonnet or habanero chiles, or more to taste, carefully seeded
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 5 teaspoons ground allspice
- 3 teaspoons English-style dry mustard
- 2 bay leaves, center ribs discarded
- 2 garlic cloves, peeled
- 1 tablespoon salt
- 2 teaspoons sugar
- 1 1/2 teaspoons dried thyme
- 1 teaspoon cinnamon
- Dry rub (adapted from Paul Kirk’s Championship Barbeque):
- 2 tablespoons kosher salt
- 1 tablespoon turbinado sugar
- 1 teaspoon habanero powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon finely ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Glaze:
- 1 stick butter
- 3 tablespoons guava paste
- 1/4 cup dark rum
Directions
Trim drummettes.
Combine all marinade ingredients in a food processor, and puree until smooth.
Place chicken parts in heavy-duty resealable plastic bag, and spoon the marinade over the chicken. Seal the bag, pressing out excess air, and make sure all chicken is coated with marinade. Marinade overnight.
Combine all dry rub ingredients in container with shaker top.
Melt butter in saucepan. Add rum and guava paste. Bring to boil, then lower heat and simmer, stirring, until paste is dissolved.
Preheat grill to 350 degrees.
Remove chicken parts from bag, blotting off excess marinade. Sprinkle with rub.
Grill drummettes on oiled rack for about 12 minutes per side, taking care to avoid excessive charring.
Transfer drummettes from grill to platter. Immediately brush with glaze and serve.