MS2SB
07-27-2014, 12:25 PM
Friday afternoon I took off of work early and wanted a nice early appetizer before dinner so I picked up some chicken wings and went Jerk style on them!
Started by toasting up some spices, allspice, cinnamon, cumin and coriander.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_003_zps83b93438.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_003_zps83b93438.jpg.html)
Coursely chopped some green onion, habaneros, garlic and ginger and add a little fresh lime juice and olive oil along with a couple healthy pinches of salt. I ground the spices up and then took the stick blender to the whole thing to create a nice paste.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_005_zpse9c62783.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_005_zpse9c62783.jpg.html)
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_009_zps85667517.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_009_zps85667517.jpg.html)
I dropped about a dozen wings into a plastic bag coated them with the paste and stored them in the fridge while I got the grill going. About 30 minutes later I put them on the OTS indirect.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_010_zps3b521655.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_010_zps3b521655.jpg.html)
About 30 minutes later and they were pretty much done.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_018_zps95231b66.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_018_zps95231b66.jpg.html)
I put them directly over the coals for a minute or two on each side to firm the skin up and get a little char on them.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_018_zps95231b66.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_018_zps95231b66.jpg.html)
All finished and ready to be inhaled.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_019_zpsba8a5c56.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_019_zpsba8a5c56.jpg.html)
I love jerk chicken!
Started by toasting up some spices, allspice, cinnamon, cumin and coriander.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_003_zps83b93438.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_003_zps83b93438.jpg.html)
Coursely chopped some green onion, habaneros, garlic and ginger and add a little fresh lime juice and olive oil along with a couple healthy pinches of salt. I ground the spices up and then took the stick blender to the whole thing to create a nice paste.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_005_zpse9c62783.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_005_zpse9c62783.jpg.html)
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_009_zps85667517.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_009_zps85667517.jpg.html)
I dropped about a dozen wings into a plastic bag coated them with the paste and stored them in the fridge while I got the grill going. About 30 minutes later I put them on the OTS indirect.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_010_zps3b521655.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_010_zps3b521655.jpg.html)
About 30 minutes later and they were pretty much done.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_018_zps95231b66.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_018_zps95231b66.jpg.html)
I put them directly over the coals for a minute or two on each side to firm the skin up and get a little char on them.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_018_zps95231b66.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_018_zps95231b66.jpg.html)
All finished and ready to be inhaled.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/Jerk%20Wings/WP_20140725_019_zpsba8a5c56.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/Jerk%20Wings/WP_20140725_019_zpsba8a5c56.jpg.html)
I love jerk chicken!