Recipe courtesy of Robert Rainford. Found out more about Robert Rainford and The Rainford Method in the Big Green Egg Culinary Arts Magazine. Click here.
Combine the oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeño, salt and ground ginger in a large bowl.
Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours.
Fire up your charcoal. Set up the EGG for direct cooking at 350°F/177°C.
Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels.
Grill the wings, turning once halfway through cooking, for 20 to 30 minutes or until golden and the juices run clear.
Makes 2 main course servings or 10 appetizer servings.
Jerk Marinade Instructions
Blend all ingredients together in a food processor until smooth.
Makes 13⁄4 cups (450 ml)