This video is brought to us by Rick Crossland, Executive Chef, and he shows us how to make Jamaican Jerk Chicken Wings.
You need to marinate your chicken overnight, so he starts with the marinade.
Combine dry jerk spice, fresh thyme, allspice, garlic and water in a blender. Pour your marinade over the chicken wings and refrigerate overnight.
The next day, drain your marinade off the chicken. Add a little extra jerk seasoning, about 1 1/2 TBSP. Mix until coated evenly.
Put the wood chips on the grill that have been soaked in water. He uses hickory wood chips in this example. Oil the grill surface.
Add the chicken to your grill. Cook on low, turning them every 5 minutes for about 40 - 50 minutes, total.
Test if ready by piercing with a fork and if juices run clear, they are done.
To finish off, garnish with pineapple and a sprig of fresh thyme.