First off, THESE WINGS ARE NOT BURNT! It’s the Pickapeppa sauce coating them that gives this appearance. You see, the sauce is the color of dark chocolate. These wings are quick, easy and packed full of punch. This recipe is a sure fire crowd pleaser.

As usual, I get a lot of economy out of my Dry Jerk Seasoning. We once again douse some proteins (in this case chicken wings) with this earthy, spicy concoction and produce a wonderful product.

Hey! College bowl games, NFL playoffs, the Super Bowl, Inauguration Day, uncle Larry’s relase party! Lots of great reason to stand out in the cold over a hot grill, grilling chicken wings. There will be more chicken wing recipes to follow. So stay tuned!

INGREDIENTS:

• 24 chicken wings drummettes, washed and pat dry

For the marinade

• 1/3 cup Ponzu sauce
• 4 tablespoons olive oil
• 1/4 cup fresh squeezed lime juice
• 1/4 cup Dry Jerk Seasoning found here

For the Sauce

• 1 bottle (5 oz) Pickapeppa Sauce
• 1/4 cup fresh squeezed lime juice

PREPARATION:

Mix the marinade ingredients together and pour into a gallon size Zip-lock™ freezer bag. Add the wings and let set at room temperature for 30 minutes. If you want to marinate them longer, do so in the fridge, but allow them to get to room temperature before grilling. Remove wings from bag and discard remaining marinade. Grill wings over medium heat until done and golden brown. Mix sauce ingredients. Toss wings and sauce together in a large bowl and serve with lime wedges.

serves 2 – 4

Heat Factor