Jerk Chicken Wings

Ingredients

  • 1 medium onion, coarsely chopped

  • 6 Garlic Cloves, coarsely chopped

  • 3 medium scallions, chopped

  • 2 Scotch bonnet chiles, chopped

  • 2 Sour Oranges, cut in quarters or 1 cup sour orange juice

  • 1 Lemon, cut in quarters

  • 1 Bunch of Fresh Thyme

  • 2 Cinnamon Sticks

  • 1 tablespoon five-spice powder

  • 1 tablespoon allspice berries, smashed

  • 1 tablespoon coarsely ground pepper

  • 1 teaspoon freshly grated nutmeg

  • 2 tablespoon Kosher Salt

  • 1/2 cup Maggi Seasoning

  • 1/2 cup Worcestershire Sauce

  • 1 tablespoon Blended Vegetable Oil

  • 4 cups Pineapple Juice

  • 1 cup Water

  • 16 pcs of Jumbo chicken wings

  • Additional Kosher Salt and Coarse Ground Black Pepper

Instructions:

  •  Combine all ingredients excluding chicken and allow to come to room temperature stirring occasionally

  • Place chicken in marinade and refrigerate for minimum of 8 hours but not longer than 16 hours

  • Bring grill to medium heat; approximately 325 degrees

  • Remove a chicken from marinade and rub with oil

  • Season with additional salt and pepper and place on grill to cook

  • Cook until internal temperature reaches 175 or until there is no red at the bone about 12 minutes total cook time

  • Ensure chicken is cooking evenly by rotating but do not continue to move chicken as some char brings out the flavor of the dish

  • Serve immediately from grill

  • Note: Marinade can be used on all chicken parts; if doing dark meat cut sugar by half

Ginger Peach Relish

Ingredients:

  • 2 teaspoons blended olive oil

  • 1 shallot, sliced into small rings

  • 2 tablespoons ginger, peeled and minced

  • 1 fresh peach, pit removed, finely chopped 1/2 cup granulated sugar

  • 1/2 cup apple cider vinegar

  • 1/4 cup honey

  • 1 jalapeno, stemmed, seeded & minced

Instructions:

  • Heat the oil in a saucepan over medium-high heat.

  • Add the shallots & ginger. Reduce the heat to medium.

  • Cook, stirring often, until softened, about 3 minutes.

  • Add the peaches and remaining ingredients.

  • Cook until liquid is reduced and syrupy, about 10 minutes.

  • Remove from the heat and let stand for 20 minutes. Makes 1 cup.