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Ingredients
3 pounds of chicken wings
4 roughly chopped scallions
1 peeled shallot
½ habanero or Scotch bonnet chili
½-inch peeled fresh ginger
2 garlic cloves
1 tablespoon fresh thyme leaves
1 tablespoon allspice berries
1 tablespoon honey
2 tablespoons lime juice
¼ cup vegetable oil
salt and pepper
Nutritional analysis per serving
5 grams carbs; 151 milligrams cholesterol; 327 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 23 grams fat; 1 gram fiber; 375 milligrams sodium; 24 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Step 2
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Step 3
Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- Step 4
While the wings cook, combine 4 roughly chopped scallions, 1 peeled shallot, ½ habanero or Scotch bonnet chili, ½-inch peeled fresh ginger, 2 garlic cloves, 1 tablespoon fresh thyme leaves, 1 tablespoon allspice berries, 1 tablespoon honey, 2 tablespoons lime juice, ¼ cup vegetable oil, salt and pepper in a food processor or blender. Blend or process into a paste.
- Step 5
When the wings are cooked, put them in a large bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.
Private Notes