Jamaican Jerk Chicken Wings

Recipe courtesy of Chef Michelle Bernstein


  • 6 scallions, greens part only
  • 1 tablespoon finely minced fresh ginger
  •  1 teaspoon ground allspice
  • 1 tablespoon fresh thyme
  • 1 tablespoon dark brown sugar
  • 1⁄2 cup fresh orange juice
  • 1⁄4 cup white vinegar
  • 1⁄4 cup soy sauce
  • 1⁄2 cup olive oil


Set the EGG for indirect cooking at 350°F/177°C.

Puree all ingredients in a blender until smooth. Pour over chicken wings. Marinate for about 24 hours. Grill wings until done. Serve hot!

2 thoughts on “Jamaican Jerk Chicken Wings”

    1. That’s a good question, Jim, But since the recipe calls for a cup and a half of liquid ingredients, between the orange juice, vinegar, soy sauce and olive oil, I’m gonna guess at least 2 pounds and maybe even 3 pounds. Especially if you marinate the wings in a plastic bag and mush it around now and again.

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