Here’s another recipe Chef Rob Rainford will be demonstrating at the Spring Cottage Life Show. Now, which one do you want to sample more–these tasty wings, or his Bacon-Wrapped Chicken “Chops”? Or both?
Fired Up Chicken Wings
By Chef Rob Rainford
Anyone who knows me will tell you that my guilty pleasure is eating chicken wings. And I really enjoy them on the grill. Whether they’re cooked using charcoal or gas, I will always find a way to make them as tasty as I can. Sometimes I’ll play with different types of grills, too. Since my trip to Asia, I’ve started experimenting with a ceramic kamodo-style grill. This charcoal grill retains heat from the top and the bottom, allowing for even distribution.
1/2 cup canola oil (125 ml)
1/4 cup Jerk Marinade (60 ml)
2 tbsp chili powder (30 ml)
2 tbsp onion powder (30 ml)
1 tbsp garlic powder (15 ml)
1 tbsp smoked paprika (15 ml)
1 tbsp) freshly ground black pepper (15 ml)
1 jalapeno chile (for less heat, seed the chile)
1 tsp kosher salt (5 ml)
1/2 tsp ground ginger (2 ml)
2 lb chicken wings (1 kg)
1. Combine the canola oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeno, salt and ground ginger in a large bowl.
2. Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours.
3. Fire up your charcoal. You need a medium-high grilling temp of around 350°F (180°C). Prep the grill for cooking over direct heat. If using a gas barbecue, preheat one side to medium-high and turn the other burner off so you can finish grilling the wings on the cooler side of the grill if they start to char.
4. Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels.
5. Grill the wings, turning often, for 20 to 30 minutes or until golden and the juices run clear. (If using a kamado-style grill, the wings need to be turned just once, halfway through cooking.)
Yield: Makes 2 main-course servings; 10 appetizer-size servings