Perfectly Grilled Jerk Chicken Wings

Check it out, folks. Today, we making jerk chicken wings, and guess what? We making that on my brand new cookbook. Okay, folks, so look. You can see right now, I got like a few ingredients in front of me, right? But I'm gonna go ahead and just show the start. Now, to address this, you can use any chicken part that you would like if you wanna make a jerk chicken, right? These are like super easy to do, and I'm gonna show you. So what we gonna do first is start with the marinade. Now, this is my garlic infused olive oil. You know what I mean? Seeing how we gonna be putting garlic in there. You wanna start with that. If you don't have it, regular olive oil does just fine. So we'll just fill this up. Now, I'll take this, and we gonna get yourself, you wanna get yourself like something that you wanna marinate. Any Tupperware or anything that has a top. For me, I'm gonna go ahead and put this chicken inside of this gallon Ziploc bag, and then we go from there. Next thing I'm gonna do is, I'm gonna come with my ginger, right? And what we wanna do is, we wanna go ahead and just, I guess we gonna use about two teaspoons. Once you got your ginger, right? And you got all your ingredients out. Check this out. What you wanna do is, you wanna take your dry ingredients, cause everything is really like a dump and go. So what we gonna do is just add this in here, just like this. You guys will like this recipe. Real, real nice, easy, but the marinade is the killer. That's what's gonna give it all of the flavor, right? So, let me set this over here like this. Get rid of that. Now we got, you know, our regular garlic. What I'm gonna do is, drop a couple of these in here, put a smile on my face. For those of y'all been watching me, you know what this does for me. I'll bring this in over here, put it like that. And you see this right here? We don't have to mince. I'll just use the back of my blade. You know what I mean? My shelf knife. So we gonna use a half of orange. Whoa. Next, we'll do these two limes. These are nice sizes too. Get the bigger ones, folks. Give you that, you know that, more of that refreshing, you know, flavor. Right? Now for the jalapenos, right? So, we just cut this. You guys know how to do jalapenos already. You know, so what I'm gonna do is get me a small spoon. So what I'll do is, I'll do it right here so you guys can just see it, right? If you take it, hold it like this, take the spoon and scrape it. Look, you see how the guts just come out? You can de-seed and all of that. You know right here. All right, so with the meat side up, right? What I do is I just cut them down into like strips. Just like this. You guys can do it how you want to do it. Whatever makes sense for you. But this makes it a little bit easier for me. You know what I mean? When I'm, you know, dicing. All right, so I'm gonna go a little bit on the small side. I know I started off a little bit bigger, but I'm gonna go just like this. Then we add the jalapenos, you know, to our mix. And then for me, check this out. Last but not least is the onion. This, these onions inside. And then what I want to do is, but don't forget, this is our marinade. This is a killer little recipe right here. You guys might want to, you might want to check this out here. Now I take the back of any type of stirring utensil especially, you know, I use wood and bamboo, right? So what I'm gonna do is just stir it up in the bottom. You know, stir this up. Okay, now that we got everything mixed up, you can see. Oh yeah, I'm looking at it right now. No clumps, no nothing like that. Yeah, this is it right here. Now you just want to go ahead and add your chicken. Now again, you can use wings, you can use all flats, all drumettes, a mixture. You can do whole chicken parts. It doesn't matter. But what you want to do is you want to just get them all coated, right? And then we're going to put these in the refrigerator and we're going to let them marinate overnight. Overnight for best results, right? So I like to get as much air out as I can. Close this, right? And now we just move this around like this and get them all coated. Okay, folks, look. So this is the next day. I wait until it warmed up. So it's right around noon or something like that, right? So as you can see, pull these out. Look at this right here. You want to talk about a marinade? Look at that right there. Ah, yeah. You guys seen it. Very simple to make. You know, just double the recipe, double your wings. I could probably put a, could have doubled the wings inside of this too. But best thing to do is just double the recipe. Then you can do four times as many wings as I did. All right, so come on over here. We're going to go ahead and get this started. You guys saw that all of my heating element is in the inside, right? This is off to the side. I really had a little bit more over on this side. So I'm going to move this over like this. And we're going to go by that. We want to build up a little temperature inside of here. Okay, so if we look right here, look, we almost at 400. I already made an adjustment on the top just a little bit. And because I messed with it down on the bottom, I went ahead and closed it just to slow down the burn just a little bit. But what I'm going to do now is I'm going to open this. I know that we letting out that heat. No way we can get around it. You know, I got that saying, listen, if you looking, you ain't cooking. Meaning we didn't let a lot of the heat out of here, right? So I'm going to go ahead and grab it. And I'm just going to start putting them in, putting them on just like this. And don't forget, flats will be ready much quicker. You know what I mean? And the thick drumettes. I think I'm going to go ahead and put them down, meat side down. You know what I mean? We'll just put them like this. Hey, you know what? Let me do y'all like this y'all. Look, look in there. That ain't a marinade. Ooh, wait, look at that. Look, you see it. I got to hurry up and put this top on here. You know what I mean? Because we want to put that heat on there. Oh, let me explain this part too. Let's look at it one more time. Heating and everything is in the inside. That's the direct. And then the outer is indirect. So let's put this on the top. Just the way I had it. I'm going to watch my temperature, get back into about 350. Anywhere between, anywhere in between 350 and 400 is what you want, right? So once I get it there and I get it locked in and it stay rock solid, then I'm going to check it probably in about 20 minutes. You know what I mean? Because we got flats on there. We don't want to overcook those flats. Okay, so I want you guys to pay attention right there. Look, 350 degrees, folks. You know what I mean? I stay right around there, right? So we take this off and I look at them. Now I did take it and I moved them around. So we'll take this one right here and I'll just flip that over. You know what I mean? Now don't forget, jerk wings are supposed to be a little bit on the dark side, right? I ain't talking about Star Wars. I'm just talking about the look. Don't forget to have brown sugar on there, right? So take this, turn them over. Look at that right there. Your mouth should be watering. And one thing I should have done right now, I mean, when I started these is I should have sprayed my grate. You know what I mean? So the darkness that you see, again, just to give you like a recap, that is, you know, from the brown sugar, it tends to caramelize and it's a little bit on the dark side, right? So I'll just bring these over here like that. That's what I like about having one of these spin grates, you guys. If you guys can find them, if they're still being made, you know what I mean? They're worth having, right? So take it, bring it around and then you're able to work, right? Flip these over. These are gonna be amazing. All right, so a lot of times when it comes to making any food, everybody wants to ask me, or you ask anybody that's giving you a recipe or whatever, how long? You want to get yourself one of these thermometers, right? You see this right here? Just happened to be my brand, but listen, this'll let me know. I want my wings to be right, you know, I like them at 165 only. You know what I mean? Because they small. I put it in here like this and oh my goodness, they ready. I'll check one more of these thick ones. Ah yeah, they ready to come off. So let me grab my tongs and then I'm gonna show you what they look like. We get up close and personal with it, right? Maybe I can grab it this way. You see that right there? Let's look at the backside of it, ooh, right? Come on down here and look at this. I don't need no dipping or nothing like this. Listen, when I say jerk wings, if they don't look like this, something wrong, folks. All right, let's eat. Okay, so clean, you can see it's cooked. Try this, folks. Now, if you're new to my channel, you know what to do. Don't forget to like, subscribe and tell everybody out there, check this out. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And you guys just don't have no idea about the people that's behind here. They ready to devour these. So guess what? I'm gonna leave them here and I'm out. Peace.