Friday, September 25, 2009


If you love to grill, try this Buffalo Wings they are great

3 pounds chicken wings
1/2-cup lime or lemon juice
3/4 cup Jerk Marinade (recipe follows), divided use

Use a sharpened cleaver to chop between the wing and leg sections of the chicken wings and separate. Place in a large container, pour over lime or lemon juice, and rinse under cold running water. Pat dry and place the wings in a large non reactive container.

Pour over 1/2 cup of the Jerk Marinade and ensure that all the wings are coated. Cover and refrigerate overnight.

Remove marinated wings from the refrigerator 30 minutes before grilling and let stand at room temperature. Discard marinade left in container from wings.

Place the chicken wings over medium-hot coals and grill for about 15 minutes on one side. Turning once. Baste with the remaining 1/4 cup of the Jerk Marinade and grill for an additional 10 minutes, or until wings are browned to your taste.

Transfer to a serving platter and serve.


This marinade works equally well with chicken, fish or ribs.

1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup finely chopped scallions (green and white parts)
4 Scotch Bonnet peppers or 6 jalapenos, stems removed and cut in halves, retaining seeds
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 Tablespoons vegetable oil
1 Tablespoon salt
Pinch of garlic powder

Combine all ingredients in a blender of food processor. Process or blend on the liquefy setting for 2 minutes.

Pour into a jar and refrigerate until ready for use. Jerk marinade will remain good indefinitely as long as it is covered and kept refrigerated. Makes 1 cup

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