Grilled Jerk Wings


I tend to make major leaps after a small success. I pulled off a grilled romaine salad so I got cocky and took my grilling challenge to wings. I would be lying if I said I wasn’t a little terrified. Additionally I’ll be honest and admit that the emergency water bottle was used a handful of times to put out small rack fires.. However I pulled it off and these wings were yummy. Who knows what’s next in my grilling adventure. Tri-tip anyone?

These wings are spicy and tangy. The original recipe called for a Scotch Bonnet chile pepper which is reportedly much hotter then the habanero pepper I used. If you like really really hot wings then I suggest finding said pepper and using it in this recipe. Our grocery store does not carry it so I had to substitute. I also shared some wings with my neighbors who are connoisseurs of all things chicken wings and they suggested rounding out the sauce with something sweet such as honey. I will certainly heed this advice and cannot wait to make these again. As for the grilling process, this recipe is pretty easy to follow. You season the wings, grill them, and toss them in sauce. Done deal! These will be great for the upcoming Super Bowl and quickly approaching summer barbecues.

Serves: 4     Calories: 460 per serving     Time:25 minutes


  • 2 lbs chicken wings, we bought party wings already cut
  • 2 tbsp olive oil
  • salt and pepper
  • *optional* any chicken rub you like, I used garlic powder, onion powder and a pinch of poultry seasoning
  • 1/4 cup distilled white vinegar
  • 1 large habanero pepper, minced (wear gloves when handling these hot peppers)
  • 2 tbsp yellow mustard
  • 2 tbsp dried oregano
  • scallions, chopped for topping


  1. Light your grill and heat to medium, approximately 350 degrees F
  2. Rub your wings with olive oil, salt, pepper and optional chicken rub.
  3. Put chicken on the grill and turn them occasionally cooking for 25-20 minutes. Times vary depending on the size of your chicken and how often you lift the lid of your grill to turn the wings. Do not open too much as it releases the heat and takes longer to cook your wings. You will know the chicken is done by cutting into one of the wings and finding that there is no redness near the bone.
  4. While your wings cook prepare the sauce by mixing together the vinegar, habanero, mustard and oregano in a large bowl.
  5. Once wings are done and have a nice char add them to the bowl with sauce and toss coating them evenly.
  6. Top the wings with chopped scallions and enjoy!

*photo is an original belonging to me

*Recipe adapted from:

Schlesinger, Chris.  Willoughby, John. “Jerk Wings from Hell.”  Grill It!. Ed. Louise Abbott, Marek Walisiewicz, Kati Dye. New York: DK Publishing, 2008. 165. Print.


Chipotle Chicken Pop-ables – ★★★★✩



Chicken breasts + chipotle powder + panko crumbs = absolute deliciousness! I personally feel that there is nothing better then an oven baked, crispy, popcorn-chicken with spice. These bitty bites are all of the above. They are bite size making them a fun weeknight dinner option. This recipe is very simple and quick which is perfect for us. The only catch is that to reheat you really have to do it in the oven. Perry gave 4 stars and this is why:

These chicken poppers are quite spicy and very juicy. I like that they are small enough to eat a handful and think that they would be good for game-day snacks. My only complaint is that I don’t have an oven at work so as left overs they were not as good. This is why I gave 4 stars instead of 5. They are best reheated in the oven because it keeps the crumbs crisp. 

Serves: 4+     Calories: 210 per serving     Time: approximately 30 minutes


  • 1 lb boneless skinless chicken breasts, diced into bite size pieces
  • Cooking Spray
  • 1 cup panko crumbs (Japanese bread crumbs usually found next to regular bread crumbs at the market)
  • 1 tbsp italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp chipotle powder
  • 1/2 tsp salt +more for seasoning chicken
  • Ground pepper to taste + more for seasoning chicken
  • 1 egg


  1. Preheat oven to 375 degrees Fahrenheit
  2. Lightly season diced chicken breasts with salt and pepper
  3. Line baking sheet with aluminum foil and lightly spritz with cooking spray
  4. Lightly toast panko crumbs in a dry pan. Watch this closely because it will toast very quickly and you don’t want it to burn. Toast until it is lightly browned, think golden. 
  5. In a bowl mix together seasonings and add toasted panko. Set aside 
  6. Whisk the egg and pour into a separate bowl with your diced chicken. 
  7. Individually roll the pieces of chicken in panko/spice mixture and set on baking sheet. Repeat with the rest of the chicken.
  8. Bake in the oven for 12-15 minutes. 
  9. Serve with your favorite condiments and sides. 
  10. Enjoy!

*Photo is an original belonging to me