Jamaican Jerk Chicken Wings
Recipe from Midwest Living

Citrus juice, soy sauce, and jerk seasoning make a flavorful marinade for these grilled chicken wings. Serve as an appetizer at your next party.

Jamaican Jerk Chicken Wings

by 17  people

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  • 12   
    chicken wings (about 2 pounds)
  • 1/4 - 1/2  cup 
    Jamaican jerk seasoning
  • 1/4  cup 
    cider vinegar
  • 1/4  cup 
    orange juice
  • 2   tablespoons 
    lime juice
  • 2   tablespoons 
    olive oil
  • 2   tablespoons 
    soy sauce
Cut off and discard tips of chicken wings. Spread the remaining wing portions open. With a sharp knife, carefully cut each wing at its joint into two sections. (You'll get two finger-lickin' pieces per wing, making 24 pieces total). Place chicken wing pieces into a resealable plastic bag set in a shallow dish.
For marinade:

In a small bowl, stir together Jamaican jerk seasoning, vinegar, orange juice, lime juice, olive oil and soy sauce. Pour marinade over chicken wings; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain and discard marinade.
For a charcoal grill, grill chicken wing pieces on the rack of an uncovered grill directly over medium coals about 20 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken wing pieces on grill rack over heat. Cover; grill as above.) (For broiler, place chicken wings on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat about 8 minutes or until light brown. Turn wings. Broil for 8 to 10 minutes more or until chicken is tender and no longer pink.) Serve with salsa.
Nutrition information
Per Serving: cal. (kcal) 70, Fat, total (g) 4, chol. (mg) 19, carb. (g) 3, fiber (g) 0, pro. (g) 5, sodium (mg) 128, Percent Daily Values are based on a 2,000 calorie diet
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