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Ingredients

Ingredients

  • 1 small onion, roughly chopped
  • 3 scallions, roughly chopped
  • 4 large garlic cloves, roughly chopped
  • 3 Scotch bonnet or habanero chiles, stemmed and seeded
  • 1/4 cup fresh lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon
  • 3 lbs whole chicken wings
  • Bamboo skewers, soaked in water for 30 minutes prior to using

Recipe Preparation

  1.  Place onion, scallion, garlic, habaneros, lime juice, soy sauce, olive oil, salt, brown sugar, thyme, allspice, black pepper, nutmeg, and cinnamon in the jar of a blender and puree until smooth.
  2. Place chicken wings in a large Ziploc bag and pour in marinade. Seal bag, pressing out as much air as possible and refrigerate overnight to 24 hours.
  3. Remove chicken from the refrigerator. Thread wings onto skewers lengthwise, spreading wings out to their full length. Let chicken come to room temperature while preparing grill.
  4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wings pieces on the hot side of the grill and cook until well browned on all sides, about 3-5 minutes. Move chicken to cool side of the grill, cover, and continue to cook until darkly browned and chicken is cooked through, about 20 minutes more. Remove from grill, allow to cool for 5 minutes, and serve.