Jerk Grilled Chicken Wings

Recipe View In a medium bowl, combine the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon. (5 minutes)

Recipe View Whisk in the vegetable oil until well combined. Reserve 1/4 of the marinade in a separate small bowl; cover and refrigerate. (2 minutes)

Recipe View Place the remaining 3/4 of the marinade into a resealable plastic bag. Add the chicken wings, squeeze out any excess air, and ensure the wings are thoroughly coated. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate. (5 minutes + 4-12 hours refrigeration)

Recipe View Preheat an outdoor grill to medium heat and lightly oil the grill grate. (10 minutes)

Recipe View Remove the chicken wings from the marinade (discard the used marinade). Season the wings with additional salt and pepper to taste. (2 minutes)

Recipe View Sear the wings over the hottest part of the grill, turning occasionally, until they develop a nice char and begin to brown, about 4 minutes per side. (8 minutes)

Recipe View Move the wings to a cooler part of the grill. Baste generously with the reserved marinade, close the grill lid, and continue grilling for 10-15 minutes, or until the wings are cooked through, the juices run clear when pierced with a fork, and they reach an internal temperature of 165°F (74°C). Baste again with marinade and turn after 5 to 8 minutes. (10-15 minutes)