Spicy Rum Chicken Wings

• Ready in 5h

• Serves 6

• 322 calories

• 9.21g carbs

Spicy Rum Chicken Wings might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 322 calories, 19g of protein, and 15g of fat per serving. For $1.6 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 1392 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 5 hours. Head to the store and pick up ground allspice, chicken wings, garlic, and a few other things to make it today. This recipe is typical of American cuisine. It is brought to you by Foodnetwork.

11 ingredients

1. 3 tbsps brown sugar
2. 12 jumbo chicken wings
3. 1 to 2 habanero chile peppers
4. 3/4 cups rum
5. 2 tbsps ginger
6. 5 large cloves garlic
7. 2 tsps ground allspice
8. 6 servings kosher salt and pepper
9. 3 tbsps lime juice
10. 3 scallions
11. 3 tbsps soy sauce

Instructions

1. Combine the rum, lime juice, soy sauce, brown sugar, garlic, scallions, habaneros, ginger, allspice, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl.
2. Place the wings in a resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly, then turn the bag over to completely coat the wings. Refrigerate at least 4 hours or overnight, turning the bag once or twice.
3. Drain the wings, reserving the marinade. Bring the marinade to a boil in a small saucepan over medium-high heat. Cook until reduced by about half, about 5 minutes.
4. Meanwhile, prepare a charcoal grill by placing coals on half of the grill. Light the charcoal and wait for the embers to become white. (
5. Add your favorite wood or wood chips at this point.) Replace the grate and put the wings on the cooler side of the grill.
6. Cover with the lid and cook until the juices run clear, 30 to 45 minutes.
7. Remove the wings from the grill and toss with the reduced marinade.
8. Place the wings on the grill over direct heat and cook, turning frequently, until the sauce has caramelized, 3 to 4 minutes. Top with chopped scallions and serve with lime wedges.
9. Photograph by Levi Brown