Anybody who knows me well knows I LOVE chicken wings in any variety they come but really the hotter the better. In fact, I even completed a ghost pepper wing challenge in Nashville, Man vs. Food style. Before the challenge I had to sign a contract, waiving my rights that this challenge very well may cause bodily injury. The challenge was to eat a dozen chicken wings and a basket of fries soaked in sauce containing 3 ghost peppers and ghost pepper extract in less than 20 minutes.
The ghost pepper, also properly named bhut jolokia, is the hottest pepper in the world coming in at just over 1 million Scoville units. To put this into perspective, it is about 400 times hotter than a jalapeño. Ghost pepper extract has also been used in commercial police pepper spray. I completed the challenge with 7 minutes to spare and was hands down the hottest thing I have ever eaten in my life. If you’re ever in Nashville look for my picture on the “Wall of Flame” at the Corner Pub in Midtown.
Today, we are not talking spice but rather a healthy grilled option to the traditional fried chicken wing. These grilled Caribbean citrus chicken wings are an excellent refreshment during the spring and summer months. These wings offer a more citrus and herb flavor as compared to the traditional spicy buffalo wing. If you are looking to change it up and try some of the best homemade grilled chicken wings, enjoy the recipe below!
Ultimate Grilled Caribbean Citrus Chicken Wings
Ingredients:
2 Dozen Chicken Wings
5 Garlic Cloves (halved)
1 Large Shallot (halved)
3 Green Onions (chopped)
1 Cup Fresh Cilantro
1 Cup Fresh Parsley
5 Sticks Thyme
1 Lime
1 Lemon
3 Jalapeños (chopped & deseeded to remove heat)
1 Citrus Bell Pepper or 1 Tomatillo (chopped)
2 tsp. Salt
1 tbsp. Pepper
¾ Cup EVOO
¼ Cup Honey
Directions:
1. Place halved garlic cloves, halved shallots, chopped green onions, cilantro, parsley, thyme, lime juice, lemon juice, chopped jalapeños, chopped tomatillo, salt, pepper, EVOO, and honey into a food processor.
2. Pulse chop (DON’T blend) in food processor until all ingredients are chunky and incorporated.
3. Set 1/3 of the sauce aside for later.
4. Place the remaining 2/3 of the sauce in a zip-lock bag with the chicken wings and marinate for a minimum of 6 hours or overnight.
5. Grill chicken wings at 300oF for 25-30 minutes, flip every 10 minutes.
6. Remove hot wings from grill and place into a large bowl with the remaining 1/3 sauce mixture. Toss to coat. Enjoy!
1. Place halved garlic cloves, halved shallots, chopped green onions, cilantro, parsley, thyme, lime juice, lemon juice, chopped jalapeños, chopped tomatillo, salt, pepper, EVOO, and honey into a food processor.
2. Pulse chop (DON’T blend) in food processor until all ingredients are chunky and incorporated.
3. Set 1/3 of the sauce aside for later.
4. Place the remaining 2/3 of the sauce in a zip-lock bag with the chicken wings and marinate for a minimum of 6 hours or overnight.
5. Grill chicken wings at 300oF for 25-30 minutes, flip every 10 minutes.
6. Remove hot wings from grill and place into a large bowl with the remaining 1/3 sauce mixture. Toss to coat. Enjoy!
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