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Fired-Up Chicken Wings

Fired-Up Chicken WingsThe Rainford Method

Found out more about Robert Rainford and The Rainford Method in the Big Green Egg Culinary Arts Magazine. Click the magazine cover below.


1⁄2 cup (125 ml) canola oil
1⁄4 cup (60 ml) Jerk Marinade (see below)
2 Tbsp (30 ml) chili powder
2 Tbsp (30 ml) onion powder
1 Tbsp (15 ml) garlic powder
1 Tbsp (15 ml) smoked paprika
1 Tbsp (15 ml) freshly ground black pepper
1 jalapeño chili (for less heat, seed the chili)
1 tsp (5 ml) kosher salt
1⁄2 tsp (2 ml) ground ginger
2 lb (1 kg) chicken wings

Jerk Marinade:
3⁄4 cup (185 ml) white vinegar
1⁄2 cup (125 ml) orange juice
1⁄4 cup (60 ml) olive oil
1⁄4 cup (60 ml) soy sauce
1 lime, juiced
2 Tbsp (30 ml) garlic powder
1 Tbsp (15 ml) dried thyme leaves
1 Tbsp (15 ml) ground allspice
1 1⁄2 tsp (7.5 ml) dried red chili flakes
1 1⁄2 tsp (7.5 ml) dried ground sage
1 1⁄2 tsp (7.5 ml) freshly ground black pepper
1 tsp (5 ml) kosher salt
3⁄4 tsp (4 ml) ground cinnamon
3⁄4 tsp (4 ml) ground nutmeg
1 cup (250 ml) chopped onion
3 green onions, finely chopped
1 Scotch bonnet chili, seeded and chopped

Blend all ingredients together in a food processor until smooth. Makes 13⁄4 cups (450 ml)

The Rainford Method
1. Combine the oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeño, salt and ground ginger in a large bowl.

2. Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours.

3. Fire up your charcoal. Set up the EGG for direct cooking at 350°F/177°C.

4. Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels.

5. Grill the wings, turning once halfway through cooking, for 20 to 30 minutes or until golden and the juices run clear.

Makes 2 main course servings or 10 appetizer servings.