Jerk Chicken Wings

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
• Type of fire: two-zone indirect
• Grill heat: high

Directions

1. Drop the onion into a blender with the scallion, garlic, and habaneros. Add the lime juice, soy sauce, and olive oil, then the salt and brown sugar. Finish with the thyme, allspice, black pepper, nutmeg, and cinnamon, and blend until the marinade is smooth.
2. Put the chicken wings into a large Ziploc bag, pour in the marinade, and close the bag after squeezing out as much air as you can. Refrigerate overnight to 24 hours.
3. Take the chicken out of the refrigerator. Slide the wings onto the skewers lengthwise, opening each one to its full length. While you get the grill ready, let the chicken sit at room temperature.
4. Light 1 chimney full of charcoal. Once the coals are fully lit and coated with gray ash, dump them out and pile them on 1 side of the charcoal grate. Put the cooking grate on, close the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it.
5. Set the wings on the grill’s hot side; cook about 3-5 minutes, until browned all the way around. Move the chicken over to the cool side, cover the grill, and cook for about 20 minutes more, until cooked through and deep brown on the outside. Take the wings off the grill, let them cool for 5 minutes, and serve.