- 12 chicken wings (about 2 pounds)
- 1/4 - 1/2 cup Jamaican jerk seasoning
- 1/4 cup cider vinegar
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- Cut off and discard tips of chicken wings. Spread the remaining wing portions open. With a sharp knife, carefully cut each wing at its joint into two sections. (You'll get two finger-lickin' pieces per wing, making 24 pieces total). Place chicken wing pieces into a resealable plastic bag set in a shallow dish.
- For marinade: In a small bowl, stir together Jamaican jerk seasoning, vinegar, orange juice, lime juice, olive oil and soy sauce. Pour marinade over chicken wings; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain and discard marinade.
- For a charcoal grill, grill chicken wing pieces on the rack of an uncovered grill directly over medium coals about 20 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken wing pieces on grill rack over heat. Cover; grill as above.) (For broiler, place chicken wings on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat about 8 minutes or until light brown. Turn wings. Broil for 8 to 10 minutes more or until chicken is tender and no longer pink.) Serve with salsa.
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