Jerk Wings from Hell

These super-fiery wings, powered by the outrageous Scotch bonnet chile pepper, are one of the most popular snacks for the macho line cooks at Chris’s East Coast Grill. When these wings come fresh off the grill, we can practically guarantee you will go for them, even if you’re not a chile aficionado.

Grill It! by Chris Schlesinger and John Willoughby

Jerk Wings from Hell

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    2 lb (900 g) chicken wings 2 tablespoons yellow mustard
    2 tablespoons olive oil 2 tablespoons dried oregano
    Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper to taste
    1/4 cup distilled white vinegar 2 tablespoons minced fresh scallion
    1 large fresh Scotch bonnet chile pepper, minced (about 2 tablespoons) 1 lime, halved


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    • 1

      Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.

    • 2

      Cut each wing into 3 sections. Discard the wing tips or save them for stock.

    • 3

      Rub the wing pieces with the oil, sprinkle them generously with salt and pepper, then put them on the grill directly over the coals and cook, rolling them around regularly to be sure they cook evenly, until they are golden brown (10–15 minutes). To check for doneness, cut into one to make sure there is no redness near the bone.

    • 4

      While the wings are cooking, combine the vinegar, chile, mustard, oregano, and salt and pepper in a bowl large enough to hold all of the wings and mix well.

    • 5

      As the wings come off the grill, add them to the bowl of sauce, turning to coat. Sprinkle the wings with the scallions, squeeze on the lime juice, and serve them right out of the bowl.

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