Jerk Marinated & Jumbo Char-grilled Wings Recipe

Prepare marinade

In a blender or food processor, combine lime juice, soy sauce, vegetable oil, brown sugar, minced garlic, grated ginger, chopped scallions, fresh thyme leaves, ground allspice, cinnamon, nutmeg, seeded scotch bonnet (if using), salt and black pepper. Blend until a fairly smooth paste forms, scraping down sides as needed (about 30–45 seconds). Taste and adjust salt/heat.

Marinate wings

Place the 24 jumbo wing pieces in a large resealable plastic bag or non-reactive bowl. Pour the jerk marinade over the wings, massaging the marinade so each piece is coated. Remove as much air as possible and seal. Refrigerate for at least 4 hours, preferably overnight (8–12 hours) for maximum flavor. If short on time, allow at least 1 hour.

Bring to temperature

About 30 minutes before cooking, remove wings from the refrigerator and let them sit at room temperature to take off the chill. Reserve any remaining marinade for basting (if you plan to use it while grilling, bring it to a rolling boil for 2–3 minutes to kill bacteria).

Preheat grill or char-grill pan

Preheat a gas or charcoal grill to medium-high (about 200–230°C / 400–450°F) with a two-zone setup if possible (one hotter direct zone and one cooler indirect zone). If using a cast-iron char-grill pan, heat it over medium-high heat and brush lightly with neutral oil to prevent sticking.

Char-grill the wings

Place wings on the hot direct zone (or in the hot grill pan) in a single layer, leaving space between pieces. Cook 4–6 minutes per side until well charred and crisp in spots, turning with tongs. Move wings to the cooler zone or reduce heat if they begin to char too quickly. Continue cooking until internal temperature reaches 75°C (165°F) in the thickest part and juices run clear, about 18–25 minutes total depending on wing size. Optionally baste once or twice with the reserved boiled marinade during the last 5–8 minutes of cooking.

Crisp in oven (optional)

If wings are cooked through but not as crisp as desired, place them on a wire rack over a baking sheet and finish in a preheated oven at 220°C (425°F) for 6–8 minutes to render fat and crisp skin.

Transfer char-grilled wings to a serving platter. Sprinkle with chopped cilantro or parsley if using and squeeze lime wedges over the top for brightness.

Arrange celery sticks on the side and serve with bleu cheese dressing and/or ranch dressing in small bowls for dipping.

Serve immediately while hot. Provide napkins and a platter for bones. Leftover wings can be refrigerated in an airtight container for up to 3 days.