This Caribbean-style dish will be a hit at a summer party at grilling. Chicken wings marinate in jamaican spicy marinade jerk and then smoked on the grill over smoldering hickory chips that nourishes meat with an additional rich aroma. When the wings will be almost ready, just fry them directly over the coals until crispy sharp. Garnish for such piquant wings a refreshing pineapple marinated with baked red peppers in assorted citrus juices. Cook it before you go in for wings so that all tastes managed to open up.
The author of the recipe is Dale Tald – a television chef; owner restaurant in the resort town of Palm Beach (Florida, USA) with taste Asian (Japanese, Vietnamese, Filipino) cuisine in modern performance
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Time: 4 hours. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 kg chicken wings, cut off the tips, divide the wings into parts of the joint +2 tbsp. hickory chips
- 1.5 tbsp. chopped fresh cilantro
- 0.5 tbsp. fresh thyme
- 1 small onion vidalia, diced
- 5 cloves of garlic, coarsely chopped
- 2 pods of habanero pepper, coarsely chopped
- 1/3 Art. freshly squeezed lime juice (from about 4 limes)
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1/8 tsp ground zira
- 1 tbsp. rice vinegar
- 0.5 tbsp. Sahara
- 1.5 tbsp. freshly squeezed lime juice (from about 12 limes)
- 1.5 tbsp. freshly squeezed orange juice (from about 6 oranges)
- 0.5 tbsp. freshly squeezed yuzu juice (or other citrus juice)
- Pineapple half peeled and diced straws
- Thin onion half, thinly sliced
- 3 baked sweet peppers, sliced in thin strips
- 2 tbsp. fresh cilantro
Recipes with similar ingredients: chicken wings, habanero pepper, onion vidalia, lime juice, orange juice, rice vinegar, pepper sweet, allspice, nutmeg, cumin, cinnamon, thyme
Recipe preparation:
- Prepare the marinade for the wings: chop in a blender cilantro with thyme, onion, garlic, chili pepper, lime juice, cinnamon, nutmeg, allspice, zira and 2 tsp. salt to obtaining a homogeneous mass. Put the chicken wings in a big bowl and pour the marinade. Cover and place overnight in fridge.
- Cook the pickled pineapple: in a large saucepan mix vinegar and sugar and bring to a boil over high heat. Cook until sugar dissolves for about 2 minutes. Remove from heat and add lime, orange and yuza juice. Add pineapple, onion, baked red pepper and 2 tbsp. l salt. Let it brew at room temperature until the pineapple cools completely and becomes soft, at least 3 hours. Add cilantro.
- Prepare the wings: soak the chips in water for at least 30 minutes drain the water. Preheat the charcoal grill and prepare the zone indirect heat: rake the coals in one direction, leaving the other side is empty. Install a pallet on it. Let the coals burn so that the grill temperature reaches 75 ° C – 80 ° C. Sprinkle hot coals wood chips.
- Remove the wings from the marinade (no need to wipe them) and lay on the cooler side of the grill above the pan. Cover grill and adjust the ventilation holes to maintain indicated temperature. Roast for 2 hours, adding as need more wood chips and coal.
- Arrange the wings from the grill. Spread the coals evenly and bring the temperature of the grill to a moderately high (160 ° C – 175 ° C). Fry the wings directly over the coals, with a lid and often turning over until the meat is easily removed from the bone, 20-25 minutes. Serve with pickled pineapple.
- 50 recipes for making chicken wings :: Snack Collection :: To watch sports matches
