Caribbean inspired jerk chicken wings
Combine the oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeno, salt and ground ginger in a large bowl.
Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours.
Fire up your charcoal. Set up the EGG for direct cooking at 350°F/176°C.
Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels.
Grill the wings, turning once halfway through cooking, for 20 to 30 minutes or until golden and the juices run clear.
Blend all ingredients together in a food processor until smooth. Makes 1 3/4 cups (420 ml).
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