Sunday, July 13, 2014

Grilled Pineapple Jerk Chicken Wings - 52 Grilling Time Secret Appetizers

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1967 is well known as the Summer of Love.  Youth from across America converged on the Haight Ashbury district of San Francisco to celebrate all things - Peace - Love and Rock and Roll!

2014 is destined to be known around my little corner of the Cul-de-Sac as the Summer of Love me Some CHICKEN WINGS!  Grillin wings is just a nice pleasant way to spend an hour outside, usually I can round up a neighbor or two to come have a beer and a snack and just ... Enjoy!

This particular recipe is one I have been working on for years.  The inspiration came from a little restaurant in St Thomas (US Virgin Isles).  Best bargain on the island was a dozen of these for $6.  Jamaican Spicy, Caribbean Sweet mixture of heat and sweet and deliciousness!

Not the same appeal as naked hippy chicks and sitar music, but they do have their attraction for old hippies

The recipe listed below works great.  But it does help to understand the technique for direct grilling chicken wings...

Set up your grill with about 2/3rds of the space for direct grilling, medium high heat.  BUT, be sure to leave at least 1/3rd with no coals beneath... Hot are a and a cold area.

And plan on an hour.  First half hour, grill your wings.  BUT stay close.  The dripping chicken fat will cause the coals to flair up.  Ideally as the fat drips out it soaks into the rub and helps to form a crispy crust on the wings.  If they start to burn, just move them to the cold part of the grill till the fire dies down.

Resist the urge to turn them.  You might notice that I prefer the wings, with the tips attached.  This way I can tuck that tip under the drumette portion/  This way the tip will help protect the wing from flair ups .

After about half an hour, check the internal temperature of the wings.  They should be mostly cooked by now, coming close to 150 degrees.  Now flip.  Cook for another 20 minutes or so.  You won't have to worry to much about flair ups as most of the fat has already dripped out... but stay close anyway...  Flair ups happen.

After 20 minutes, the MINIMUM internal temperature is 165 on ALL OF THE WINGS.  Use an instant read meat thermometer and check.  As they reach the temp, baptize away in the sauce of your choice.

Return to the grill and cook for about 5 minutes each side, you will see the sauce start to bubble and sizzle.  You will also see the sauce burning if you do not keep the wings moving.  there is lots of sweetness in the sauce, that means sugar and that means burnt.  Caramelized is good, little bits of char to add another layer of flavor.  Burnt is bad.

Once grilled, allow to rest for about 5 minutes before serving.  If you cook your wings attached as I am showing, they pull apart easily now.  Toss the tips (or become a tip sucker if you like the sauce) and enjoy the two meaty parts

Well worth all the effort!

OK... Here's what I did...

Grilled Pineapple Jerk
Chicken Wings

  • 3 TBS Allspice
  • 1 tsp Cinnamon
  • 3/4 Cup Brown Sugar
  • 3 tsp Red Pepper Flakes
  • 1 tsp Ground Cloves
  • 1 tsp Cumin
  • 2 TBS Coarse Ground Sea Salt
  • 3 tsp Ground Black pepper
  • 1 Cup Honey Dijon Mustard
  • 1 Cup Your Favorite BBQ Sauce
  • 1 - 14 Ounce Can Crushed pineapple in Heavy Syrup
  • 1 Cup Brown Sugar
  • 3 tsp Fresh Ground Ginger
  • 1/2 Cup (or more) Pineapple Juice (added as needed to thin the sauce)
Cooking Directions
  1. Mix all the ingredients for the rub together. Be sure to crush any clumps.
  2. To make the sauce, combine all of the sauce ingredients in a heavy bottomed sauce pan over medium low heat. Stir to mix and allow to simmer uncovered for 30 minutes, stirring occasionally. Add Pineapple Juice as needed for a thin sauce.
  3. Prepare the grill for direct medium high heat.
  4. Rub the jerk spice generously into the chicken wings,
  5. Grill for 20 minutes on one side. PAY VERY CLOSE ATTENTION as the wings will need to be moved to a new part of the grill if the dripping chicken fat starts flare ups.
  6. Flip to the opposite side, grill for another 20 minutes, again watching for flare ups.
  7. Measure internal temperature at the thickest part of several of the wings. Temperature MUST reach 165 degrees on ALL of the wings before proceeding to next step.
  8. Remove from grill to a large bowl, add the sauce and coat each wing.
  9. Back to the grill and again over direct heat, cook for another 10 minutes (5 minutes each side). Again, pay VERY CLOSE ATTENTION as the sugars in the sauce will burn if left unattended. Slight caramelizing, slight char - GOOD, Burnt to a crisp - BAD.
  10. Remove from grill, allow to rest for 5-10 minutes and serve while still hot... AND ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


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