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Ariel Fox is a chef who certainly knows how to handle the heat! She's a "Hell's Kitchen" winner with a new cookbook called Spice Kitchen that focuses on healthy twists on some of her favorite Latin and Caribbean dishes. Here, she shares her fiery wings from the book.  

"Using a grill basket makes it possible to roast all sorts of things without worrying about anything falling into the pit. The char is clean and smoky, crisping the skin if you are roasting in just the right proportions. I highly recommend getting yourself a grill basket and trying open-flame grilling right in your own barbeque. Just remove the grill grates and use natural charcoal bricks or wood that haven't been soaked in lighter fluid (it will ruin the flavor of your food since the grill basket is placed right on top of the burning coals). Start grilling once the coals are bright and red and hot and the flame has died down a bit. This will make for even cooking and charring and less blackening." —Ariel 

For more wing inspiration, check out Rach's "Big" Wings and Whiskey Wings on the Grill


For the Jerk Seasoning (makes ½ cup):
  • 1 teaspoon fine sea salt
  • 1 teaspoon finely ground black pepper
  • 2 tablespoons coconut sugar
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cayenne pepper
  • 2 teaspoons smoked or sweet paprika
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon red chile flakes
  • ½ teaspoon ground cumin
  • 1 teaspoon dried thyme
For the Passionfruit Chile Sauce (Salsa de Marcuya; makes 2 cups):
  • 4 aji amarillo chile peppers, stemmed
  • 1 Scotch bonnet chile pepper, stemmed and seeded
  • ½ cup fresh passionfruit pulp (about 2 passionfruit)
  • ½ cup freshly squeezed orange juice (about 1 large orange), plus zest
  • 2 tablespoons freshly squeezed lime juice (about 1 lime)
  • 1 tablespoon coconut sugar or agave nectar
  • ¼ cup hot sauce (Ariel likes Valentina's)
  • ¼ cup avocado oil
  • Sea salt and freshly cracked black pepper
For the Fire-Grilled Jerk Wings:
  • 2 quarts water
  • ¼ cup pink Himalayan salt
  • 2 tablespoons coconut sugar
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon coriander seeds
  • 1 bay leaf
  • 9 organic whole chicken wings, broken down to flats and drumsticks (or you can buy already prepped party wings)
  • ¼ cup avocado oil
  • 2 tablespoons Jerk Seasoning (above)
  • 1 recipe Passionfruit Chile Sauce (above)
  • 2 red Fresno chile peppers, seeded and sliced
  • ½ bunch cilantro, leaves cleaned and chopped


Serves: Makes 18 wings


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.

Excerpted from Spice Kitchen by Ariel Fox. Copyright © 2022 by Ariel Fox. Used with permission by Kingston Imperial. All rights reserved.