Jerk wings from hell
Cold, Hard Football Facts for Apr 17, 2008
CHFF buddy and grill-master extraordinaire Chris Schlesinger has another great new book out, "Grill It! Recipes, Techniques, Tools" (DK Publishing, 2008).
Co-authored with his writing partner, John "Doc" Willoughby, the executive editor of Gourmet magazine, it's a global romp through full-flavored fire-roasted favorites from all around the world. These guys are the balls and may know more about grilling than any pair alive (they've also written classics like "The Thrill of the Grill" and "How to Cook Meat").
Like any serious grilling aficionados, Schlesinger and Willoughby have no patience for propane. (As the Chief Troll often says, if you're going to cook on a propane grill, you might as well just cook in your gas oven indoors ... there's really no difference.)
"We don't have a lot to say about (gas grills)," they write. "We love the excitement and unpredictability of live fire." But, they admit, gas grilling is "sure a lot better than not grilling at all."
These jerk wings from hell are one of the coolest tailgate-friendly recipes from the book. Those familiar with "Hell Nights" at Schlesinger's famous restaurant, East Coast Grill & Raw Bar in Cambridge, Mass., should be up to the challenge.
Jerk wings from hell
2 pounds of chicken wings
2 Tablespoons of olive oil
Kosher salt and freshly cracked black pepper
¼ cup distilled white vinegar
1 large fresh Scotch bonnet chile pepper, minced
2 Tablespoons yellow mustard
2 Tablespoons dried oregano
2 Tablespoons fresh scallion, minced
1 lime, halved
Build a large fire in your grill. You're ready to cook when the flames have died down, the coals are ignited and the temperature is medium. Cut each wing into three sections. Discard the wing tips (or save them for chicken stock). Rub each wing piece with oil. Sprinkle generously with salt and pepper. Put them on the grill directly over the coals, rolling them around regularly to make sure they cook evenly, until golden brown (about 10 to 15 minutes). While the wings are cooking, combine the vinegar, chile pepper, mustard, oregano and more salt and pepper to taste in a bowl large enough to hold all the wings. Mix well. As the wings come off the grill, add them to the bowl of sauce, turning to coat. Sprinkle the wings with the scallions, squeeze on the lime juice, and serve right out of the bowl. Serves 2 to 4.
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