Makes 6 servings
3 cups favorite jerk marinade
3 tablespoons chopped garlic
1 tablespoon freshly chopped thyme
1 teaspoon ground allspice
1 cup water
4 tablespoons thinly sliced scallions
5 pounds whole chicken wings
Dry jerk seasoning as needed
1. Mix jerk marinade, garlic, thyme, allspice, water and scallions in a large bowl. Add chicken wings, cover with plastic wrap and place in the refrigerator on the bottom shelf. (Marinate the chicken wings for 18-24 hours before cooking. The longer they marinate, the more flavorful the wings will become.)
2. Remove wings from marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and put on a sheet pan with the wing tips face down. Bake the wings at 350F for 20-25 minutes or until fully cooked.
3. Heat grill to medium. Place wings on the grill and grill for 2 1/2-3 minutes on each side. The skin should develop a crisp texture and a mahogany-like color. Make sure the wings are fully heated to 165F.
Recipe notes: Precooking the wings prevents flare-ups during grilling.
Restaurant information: There are several Bahama Breeze restaurants in Central Florida including 1200 N. Alafaya Trail in Orlando; 407-658-6770 (bahamabreeze.com).
Send requests to Heather McPherson, Thought You'd Never Ask, 633 N. Orange Ave., Orlando, FL 32801 or firstname.lastname@example.org