Jerk Butter Grilled Chicken Wings
The complex flavors of Carribean jerked chicken pair well with the richness of Challenge butter. Serve these wings alongside roasted plantains, mango salsa, and coconut rice for a feast.
- 1 small onion, chopped
- 3 green onions, chopped
- 1 Scotch Bonnet chile (can substitute a habanero), chopped
- 1 Tablespoon ground allspice
- 1 Tablespoon five-spice powder
- ½ teaspoon ground nutmeg
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon molasses
- 2 Tablespoons olive oil
- ¼ cup soy sauce
- 2 pounds chicken wings, flats and drumettes separated
- ½ stick (4 Tablespoons) Unsalted Challenge Dairy Butter, melted
1Combine onion, green onions, chile, allspice, five-spice, nutmeg, thyme, salt and pepper in a food processor. Process until combined. Add molasses, olive oil and soy sauce and process until smooth.
2Place chicken wings in a large freezer bag or shallow baking dish. Pour marinade over the chicken and toss to coat well. Marinate in the refrigerator at least 3 hours, but preferably overnight.
3When ready to cook the wings, preheat the grill to 450°F.
4Place wings on the grill over direct heat and cook, flipping every 5 minutes, for a total of 20 minutes.
5Baste the wings with melted butter and cook, flipping once or twice, until an internal temperature of 165°F is reached, another 5-10 minutes. Serve hot.