Sweet with some heat, these ginger-lime chicken wings have layers of flavor. They’re flavorful enough to hold their own on a fancy buffet or as a light lunch. They're also perfect for kicking back with some beers in front of the screen, so we'd call these wings a best-case scenario.
- 1/2 cup freshly squeezed lime juice
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons fresh ginger root, grated
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 12 chicken wings, cut in half at joints, wing tips removed and discarded
- 3/4 cup gold or dark rum
- 1 tablespoon molasses
- 1/2 teaspoon garlic, finely chopped
- 1/2 fresh jalapeño, seeded and finely chopped
- 2 teaspoons honey
- In a bowl, stir together the lime juice, lemon juice, ginger, salt, pepper, and nutmeg.
- Place the wings in a resealable plastic bag. Pour the ginger mixture over the wings and let sit for 30 minutes at room temperature or 2 hours in the refrigerator.
- In a medium saucepan, stir together the rum, molasses, garlic, and jalapeño, plus 1 cup of water. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and forms a glaze, 8 to 10 minutes.
- Remove the pan from the heat and stir in the honey. Set aside.
- Prepare a gas or charcoal grill for direct cooking.
- Remove the wings from the marinade and discard the marinade. Place the wings on the grill and cook, turning frequently, for 15 to 20 minutes or until done.
- While the wings are still warm, toss them with the glaze.