Sticky Rum and Scotch Bonnet Chicken Wings

I’m always thinking about the next thing I can sling on the BBQ. This weekend I fancied flavours of the Caribbean and my thoughts, naturally, turned to RUM. I used that as a boozy base for a marinade, then added a mixture of marmalade and honey, which caramelised on the grill and gave the stickiness I was after. Lime juice provided astringency, garlic and thyme fragrance and a scotch bonnet chilli, proper heat. A hint of allspice muddled nicely with the rum.

After playing around with a few variations, I’ve arrived at this recipe which makes a rather sexy pile of wings. The depth of a pirate-sized slug of Captain Morgan, sweet fruit, lip-tingling heat. Mmmm. Wings are excellent on the BBQ as they’re cheap, have a lot of surface area to hold marinade and they cook quickly, so you can get them nice and charred outside and juicy within.

I served this with a bowl of pineapple salsa, which compliments the booze, and a large kitchen roll. Sticky…

Sticky rum and scotch bonnet chicken wings (makes enough marinade for 10 wings)

10 chicken wings

2 tablespoons runny honey
2 tablespoons orange marmalade
A thumb sized piece of ginger, peeled and grated
50ml dark rum (I used Captain Morgan)
Zest and juice of 1 large lime plus 1 more for serving
2 cloves garlic, crushed
1/2 teaspoon allspice
1 scotch bonnet, de-seeded and finely chopped
1 teaspoon fresh thyme leaves

Mix all the marinade ingredients together in a bowl, stirring until well mixed and the marmalade is no longer lumpy. Pour about 3/4 of the marinade over the wings, mix to make sure they are well coated then cover and refrigerate overnight. During the day time, try and move the wings around in the marinade a few times if you can, it helps to get them nicely coated.

Preheat your BBQ and cook the wings, turning them often and brushing regularly with the remaining 1/4 of the marinade. Do this until all the marinade is gone, the wings are sticky, charred and cooked through.

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18 thoughts on “Sticky Rum and Scotch Bonnet Chicken Wings

  1. Thank you for a great recipe, I love to cook, after knowing the ingredients that you used and the way you cooked it tell how delicious this dish can be.

    I hope I will find some more recipes to add in my cooking-book.

  2. I love the way you toss around the word “booze.” If you lived in Hollywood, I think we would hang out a lot. I am a blessed fan of every ingredient in this recipe, and it’s perfect fixins’ for a warm L.A. summer spent on the balcony! Thanks!

  3. You could almost start a new sub-section called ‘beautiful plates I use to serve my tasty dishes from’

  4. aforkfulofspaghetti – 24?! Lightweight.

    Huey – cheers!

    Mabs – you will, on Saturday

    Becca – awww, thank you

    sathlondonshona – I used Captain Morgan because I just forked out for a holiday to Puglia in June and I’m skint! If you used proper rum though – BOOM.

  5. I think I have made my support for this recipe known on, erm, every form of social media. However, having thought about it again, I think the only fault I can think to find is, why use Captain Morgans when such finer rums exist. Appeltons or Havana Club for example (7yr old natch)
    Horray again! Shona

  6. Nice. Rum. Awesome. It would be great to get Steingarten on this and experiment with different rums to get different results.

    I can imagine…

    Havanna Club marinade with coke and lime to make a sort of Cuba Libre effect – garnished with mint

    Lambs marinade with a hint of sick

    10 Cane marinade with sugar cane and lime

    Malibu marinade with pineapple and coconut

    Bacardi with sugar syrup and mint to make Mojito wings


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