~Rum-Jerked Chicken Wings~
Source of Recipe
The El Paso Chili Company Rum and Tiki Cookbook
List of Ingredients
3/4 cup chopped yellow onion
1/3 cup chopped scallion
2 Scotch bonnet or habanero chiles, to taste, stemmed & chopped
3 tablespoons dark rum
2 1/2 tablespoons grated fresh ginger with juice
2 1/2 tablespoon soy sauce
2 tablespoon packed dark brown sugar
2 tablespoon fresh lime juice
2 tablespoon olive oil
1 tablespoon Pickapeppa Sauce (or whatever hot sauce you use)
3/4 teaspoon ground all spice
1/4 teaspoon dry thyme, crumbled
3 pounds chicken wing drumettes
Recipe
1] In a food processor, combine the yellow onion, scallion, chiles, rum, ginger, soy sauce, sugar, lime juice, olive oil, hot sauce, allspice, and thyme. Process until fairly smooth.
2] In a nonreactive dish, combine the onion mixture and the drumettes and marinate at room temperature for 1 hour.
3] Light a charcoal fire and let it burn down or preheat a gas grill (medium-low). Lay the drumettes on the rack, reserving the marinade. Grill the drumettes, turning and basting them often, until they are tender and well browned and the marinade is used up, 25 to 30 minutes. Serve hot or warm.
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