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This easy recipe can be doubled or tripled to feed a group. Cut and season the chicken wings the day before the party, which makes the entertaining easy. Stand by the grill with the beverage of your choice during the brief grilling time and enjoy.

  • 2 lb. chicken wings (15 or so)
  • 2 limes or 1 lemon (the juice of)
  • 1-2 tsp. salt


Wash the chicken wings, pat dry. Using a sharp knife, cut and prepare the wings using the chart at right. When chicken wings are fried, the fattier bits on the middle section crisp up nicely, but when the wings are cut up for the grill, it is nice to remove that skin for the best texture and flavor. Freeze the tips for making chicken stock later on if you so desire. Once the chicken is cut, sprinkle with lime or lemon juice and rub with JERK CHICKEN/FISH SEASONING. Place in a sealed container in the fridge. This can be done a day ahead of time, but the wings should marinate for at least 20 minutes.
To grill the chicken, fire up a tightly packed single layer of coals, wait 20-25 minutes, until the coals are ashy grey. Rearrange the coals a bit so one side of the grill is hotter than the other by doubling up the coals on half the grill and spacing a single layer loosely on the other side. Remove the wings from the fridge and sprinkle with salt. Start the wings on the hot side of the grill, sear briefly on both sides, then move to the cooler section of the grill and cook until done, turning once. 2-3 minutes on the hot side and another 6-8 on the cooler side will about do it. Return any wing that isnít crispy enough for your taste to the hot side for an extra minute. The wings donít take long and arenít difficult, but they shouldnít be abandoned on the grill, do watch over them like a mother hen.

Serves: 8-12 as an appetizer
Prep time: 15 minutes
Cooking time: about 10 minutes

Jerk Chicken and Fish Seasoning 2.5 oz. 1/2 cup jar

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