Hosts Adeev and Ezra Potash's mango jerk chicken wings, as seen on  Takeout Twins, season 1.
Recipe courtesy of Ezra Potash and Adeev Potash

Grilled Jerk-Spiced Chicken Wings with Mango Sauce

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings 
At one of the highest levels of heat comes one of Jamaica's most famous exports. Not reggae, not rum...JERK CHICKEN. We can handle the heat, but we're not here to show off how much pain we can tolerate. Looking to hit a delicate balance between heat and flavor, we made a fiery jerk-inspired spice rub for chicken wings and added a sweet and spicy mango-cilantro sauce to temper the heat.  

Ingredients

Wings:

Mango-Cilantro Sauce:

Directions

  1. Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
  2. For the wings: Add the paprika, cayenne, allspice, nutmeg, garlic powder, cloves, ginger, minced garlic, thyme, salt and pepper to a small bowl and stir to combine. Reserve 1 tablespoon of the spice mixture for the mango sauce.
  3. Put the chicken wings in a large bowl with the remaining spice mixture. Toss to evenly coat. Reserve the wings while you make the sauce.
  4. For the mango-cilantro sauce: Put the orange juice, mango jam, 1 tablespoon reserved spice mixture, honey, cilantro, orange zest, scallions and Scotch bonnet in a blender. Blend until smooth. Pour into a bowl and reserve at room temperature while you grill the wings.
  5. Place the chicken wings on the grill over the indirect heat zone. Cover and grill for 5 minutes. Flip the wings and continue to cook for an additional 5 minutes. Move the wings directly over the heat and cook until nicely charred and cooked through, about 5 minutes. 
  6. Remove the wings from the grill and toss with the reserved sauce. Pile onto a platter and garnish with chopped cilantro. 

Cook’s Note

You can remove the seeds and membranes from the Scotch bonnet chile if you like. Use disposable rubber gloves when handling chiles if you are sensitive to heat.