Fire-Grilled Jerk Wings with Passionfruit Chile Sauce | Ariel Fox

For the jerk seasoning, mix all the ingredients together in a bowl. You can store it in an airtight spice jar in the pantry. Use within 3 months.  

For the passionfruit chile sauce, heat a pot of salted water over medium-high heat and bring to a boil. Blanch the peppers for about 10 minutes. Remove the peppers and shock them in a bowl of ice water to stop the cooking and retain their bright colors.  

Place the cooked peppers in a blender and add the remaining ingredients, except the avocado oil, salt and black pepper. Blend until completely smooth. Turn the blender to low and slowly drizzle in the avocado oil. Season with salt and pepper to taste. 

For the wings, combine the water, salt, coconut sugar, garlic, coriander, and bay leaf in a medium pot over medium-high heat. Bring to a boil and remove from heat. Allow to cool.  

Place the wings in a large bowl and pour the brine over. Cover and refrigerate overnight.  

If cooking indoors, preheat oven to 450°F. If cooking outdoors, build a fire in a fire pit or grill.  

Drain the wings and pat them dry to remove the excess brine. Toss them with the oil and jerk seasoning. 

If baking, arrange wings on a sheet tray and bake for 30 minutes until cooked through. Move the oven rack to the top shelf and switch the oven to broil. Cook a few minutes on each side and allow the wings to get lightly charred and crisp. If cooking over a fire or grill, toss the wings in a single layer in a wide grill backet. Close the basket and grill directly over the hot coals, turning frequently, for about 20 minutes until cooked through. The wings will be charred in spots and crispy but not burned.  

Serve wings with passionfruit chile sauce, sliced red Fresno chiles, and chopped cilantro.