Not everything needs to be as red-hot as your fantasy team. Spicy jerk wings made with habanero peppers get a little cooler when paired with a sweet mango dipping sauce.
Spicy Jerk Wings with Mango Dipping Sauce
3 lbs. whole chicken wings (About 18 wings)
1 bunch scallion
1 bunch cilantro
2 small shallots
10 garlic cloves
6 habanero peppers
2 tbsp. fresh ginger
1/4 cup soy sauce
1/2 cup vinegar
3 limes, juiced
1/4 cup olive oil
2 tsp. black pepper
2 tsp. salt
2 tsp. allspice
1 tbsp. dried thyme
Put scallions, cilantro, shallots, garlic, habanero peppers, fresh ginger, soy sauce, vinegar, lime juice, olive oil, salt, black pepper, allspice and dried thyme in a blender and blend until marinade is completely smooth. Set aside a small bowl (1/4 cup) of marinade to use later.
For best results, place chicken in a large bowl and pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight. (You can skip this step if you’re pressed for time!)
Preheat a gas grill to medium heat about 350 degrees Fahrenheit.
Place the wings on the grill, crowding them together so that they are all touching. This creates steam to keep them moist.
Flip the wings every 5-7 minutes for a total of 20 minutes of cooking until chicken is browned.
Take the wings off the grill and put in a large clean bowl. Pour remaining 1/4 cup of marinade back on the wings to add extra flavor.
Turn the heat up on the grill to 375 Fahrenheit and use tongs to remove the wings from the sauce and put them back on the grill until the skins are crispy (1 to 2 minutes each side).
Rest wings on baking sheet for 5 minutes before removing to a serving platter. Serve with Mango Dipping Sauce.
Mango Dipping Sauce
Makes 1/2 to 2 cups
3-4 cups packed diced mango (about 2 medium ripe mangoes)
2 tbsp. sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. shaved fresh vanilla bean
2 tbsp. champagne vinegar
1 tsp. salt
In a food processor or heavy duty blender, add the mango and combine all ingredients.
Purée until smooth.
Cover and keep refrigerated until ready to use.
1/2 cup sugar
1/2 teaspoon salt
1/2 cup distilled white vinegar
1 bag of shredded carrots or 3 large carrots, julienned on a mandoline or shredded
In a large bowl, stir the sugar and salt into the vinegar until completely dissolved.
Add the julienned carrots and cover tightly with plastic wrap.
Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.