Hot Barbecued Chicken Wings

    12 hours 50 minutes

    A spicy Caribbean recipe! I like to serve this with a mango, coriander, sour cream, mayonnaise and buttermilk dipping sauce.

    17 people made this

    Serves: 4 

    • 1/4 cup (65ml) fresh squeezed orange juice
    • 2 tablespoons lemon juice
    • 2 tablespoons lime juice
    • 1 teaspoon salt
    • 2 teaspoons ground black pepper
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped garlic
    • 1 tablespoon chopped fresh ginger
    • 1 fresh chilli, seeded and chopped
    • 1 tablespoon curry powder
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • 1/2 cup (125ml) vegetable oil
    • 12 large chicken wings, tips removed and wings cut apart at joint

    Preparation:30min  ›  Cook:20min  ›  Extra time:12hours marinating  ›  Ready in:12hours50min 

    1. Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, chilli, curry powder, allspice, nutmeg and cinnamon in a bowl. Whisk in the vegetable oil.
    2. Pour 3/4 of the marinade into a resealable plastic zipper bag and place the chicken wing pieces into the bag. Squeeze out any air, mix the wing pieces with the marinade and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl and refrigerate until grilling time.
    3. Preheat barbecue for medium heat and lightly oil the grate.
    4. Remove the wing pieces from the bag of marinade and discard the used marinade. Sprinkle the wings with salt and pepper to taste and sear on the hottest part of the grate until the wings begin to brown, about 4 minutes per side.
    5. Move the wings to a less-hot part of the barbecue, baste with the unused portion of the marinade and close the lid. Cook until the wings are golden brown, show good grill marks, are no longer pink in the center and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

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    Reviews in English (17)


    Tasty! I used ground ginger instead of fresh ginger and used a jalapeno pepper instead of habanero. The 1/2 cup of oil is a little much, so I reduced it to 1/4 cup. The recipe makes alot of marinade for 12 wings, so I doubled the amount of wings. Lastly, I baked mine at 375 for 20-25 mins without basting. Turned on the broiler to crisp it up for a few mins and perfection!  -  17 Nov 2010  (Review from Allrecipes USA and Canada)


    The flavor of this is delicious! I used it on pieces of chicken breast instead of wings, and I couldn't go out to grill so I baked them in the oven in the marinade (@ 375 for about 25 minutes). I've never cooked with habaneros before, so I didn't know how hot this was going to be, but it was a perfect level of spiciness for me - a good moderate amount of heat. I will definitely keep making this. Thanks, BencyCooks!  -  12 Sep 2010  (Review from Allrecipes USA and Canada)


    This is by far my favorite wing recipe. So good. Perfect amount of heat. My bf who loves traditional buffalo wings couldn't decide which he liked better. I will be making these often. Next time I'm going to try chicken breats like the other reviewer. Amazing! Can't get enough!  -  27 Sep 2010  (Review from Allrecipes USA and Canada)