Jamaican Jerk

When I get something in my head, I usually won't stop until I get what I want.  A while back I was sent some Jamaican Jerk Seasoning from my buddy Jay in MA.  This is not a dry rub, it is more of a paste.  I have used it here and there but had not used it the way it was recommended.  I started having a taste for some jerk wings, so I went ahead and made some jerk wings using the Jerk seasoning Jay had sent me.  They were out of this world.  I kept thinking about them and wanted to make more.  Only problem is that I was almost out of the seasoning.  I went on a hunt to 5 different stores trying to find this seasoning.  I had no luck finding it.  My only option would be to order it from an online retailer.  I was kind of bummed.  I had an idea.  I grabbed the jar and looked at the ingredients.  It seemed simple enough.  Off to the store I went to buy what I needed to make my own jerk seasoning.

Ingredients are listed on the package from greatest quantity to the smallest.  I used that as a guideline to come up with my recipe. 

12-Scallions
3-Habaneros
5 tsp-Black Pepper
4 tsp-Salt
2-Shallots
2 tsp-Allspice
1/2 tsp-Nutmeg
3 tsp-White sugar
1 1/2 tsp-Thyme
2 tsp-White vinegar

Process all ingredients in a food processor until desired consistency. 

I marinated my wings overnight. 

I woke up feeling excited about making them.  It had snowed overnight.  Currently, it was 25 degrees, snowing and 15 MPH winds.  Oh well, I had already committed to making these wings. 

I had some leftover seasoning so I wanted to see if it tasted any different today than it did last night after sitting overnight.  There was a fairly strong odor and flavor to it, but I could not quite pick out what it was.  I believe it was the nutmeg.  I was hoping that the strong flavor would cook off.  I set up my grill for indirect grilling and added a few chunks of apple wood.

After about 50 minutes, I moved the wings over the coals to crisp up the skin. 

I left them over the coals for about 7 minutes while keeping an eye on them moving and turning them as needed.

After they were good and crispy, I brought them in the house, to rest. 

They smelled wonderful!  I couldn't wait to dig in.  They were good, but did not taste as good as the ones I had made a few days ago.  I was pretty happy with them though.  I have already made some changes to the recipe, which are already reflected above, for the next time.  I am still undecided if I should pull the trigger and buy the seasoning online or if I should continue making my own from now on.  Don't get me wrong, the ones I made were good, but just not as good as if I used the other brand Jamaican Jerk seasoning.  I am also curious how much  of a difference my recipe changes are going to make.  I will find out another day.  Thanks for looking!

Chuck