Prepare
- Sauce:
- ½ tsp Thyme.
- ½ tsp Nutmeg.
- ½ tsp Cinnamon.
- 1 tsp Onion Powder.
- 1 tsp Garlic Powder.
- 1 tsp Black Pepper.
- 1 tsp Salt.
- 1 Tbs Ginger.
- 2 Tbs Allspice.
- 2 Tbs Olive Oil.
- 2 Tbs Molasses.
- 2 Tbs Lime Juice.
- 1 Tbs Soy Sauce.
- 3 Scallions (finely chopped).
- 1+ Habanero Pepper (finely chopped, including seeds).
Thoroughly mix everything together.
- Chicken:
- Clean and dry about 3 pounds of whole chicken wings.
- Flex the joints to loosen them so they won't bunch up as much on the grill.
- Remove thumbs (or at least the thumb nails).
- But leave whole; do not separate the 3 pieces (tips, flats, and drumettes).
Marinate
Place wings and sauce into large zipper bag and seal. Marinate in refrigerator for at least an hour, or a day or so. Turn and agitate occasionally to ensure thorough coating.
Sous vide
Water-displace any air remaining in bag, flatten the contents as much as possible to avoid being extra thick in the middle, and immerse cook at 140°F for at least 2 hours. (3 or 4 hours won't improve it, but it won't overcook it either).
Grill
Grilling uses the Maillard reaction to enhance the flavour and appearance. The meat is already cooked, so don't leave it on too long. The hotter the grill, the better.
- Remove wings from bag, retaining the bag and sauce.
- Place on a very hot grill, turning frequently.
- Spoon extra sauce onto the chicken just after each turning.
- Continue just until skin begins to blacken.
Serve
Move wings to serving plate for immediate use, or shut off grill, move pieces to coolest part, and close lid to keep warm.
Suggestions
- If using fresh ingredients instead of the listed dried spices, skip the
finely chopped
and run it all through a food processor. - With the tablespoon measure, use the order listed above: dry first, then oil, then wet. You won't need to clean the spoon between ingredients.
- If there are any leftovers, they can be put back into the bag with whatever marindade remains and refrigerated for a few days.
- If using thicker chicken pieces, use several bags or if really thick, increase the sous vide cooking time to ensure full pasteurization.
- For legs, use 160°F.