The Caribbean islands know how to do a lot of things well. White sandy beaches, clear blue water as far as the eye can see and the unforgettable combos of spice and flavor.
What's the key weapon in their robust culinary arsenal? Hot peppers! For this scorchingly delicious creation we're using this small but potent little orange guy called the habanero pepper.
Although small in size this pepper is quite mighty and packs some serious tongue-searing heat and potency, registering 100,000-350,000 on the Scoville scale. (The Scoville scale measures the heat of peppers.) In other words, that is pretty knock-your-boots-off hot!
With that little habanero in its back pocket, these wings are destined for greatness!
BURN YOUR FINGERS BERMUDA TRIANGLE WINGS
PREP TIME: Marinate wings overnight
COOK TIME: about 1 hour
RECOMMENDED PELLETS: Maple or Mesquite
SERVES: 6 to 8
4 lbs fresh chicken wings
2/3 cup chopped green onions (white and green parts)
2 cloves garlic, peeled and roughly chopped
1 white onion, peeled and chopped
1/4 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons habanero or other hot pepper sauce
1 1/2 teaspoon salt
1 1/2 teaspoon ground allspice
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 to 1 whole habanero pepper, seeds removed (use more if you like it really hot)
Wipe chicken with damp paper towels; cut tips off of wings and discard. Cut the wings into the drumette and flat sections.
Puree green onions and garlic in a food processors; add white onion, oil, soy sauce, habanero/pepper sauce, salt, allspice, black pepper, thyme, cinnamon and habanero pepper.
Arrange wings in a shallow baking dish and lightly cover with the pureed mixture. Cover and refrigerate wings and remaining marinade overnight, turning wings over at least twice.
Start Traeger grill on Smoke with lid open until fire is established (about 5 minutes). Close lid and switch to 300 degrees F (Medium) and let preheat, lid closed, for 10 to 15 minutes.
Take the wings out of the marinade. Place the wings on the grill grate and cook for 15 minutes, basting once with the reserved marinade mixture.
Turn the wings over and baste again. Close the lid and continue cooking for 30 minutes. Switch the heat to Smoke and cook the wings for another 15 to 20 minutes or until the wings look golden brown.
Garnish the wings with some fresh chopped scallions and maybe pour yourself a nice glass of milk to cool the burn.
Bermuda Triangle Wings Recipe.docx (12.00 kb)