- 3-4 pounds of wings
- 8 Tbl Jerk spice or paste
- 3 Tbl olive oil
- 1 cup honey
- 4 Tbl Dijon mustard
- 4 Tbl lemon juice
- 3-4 apples, cut into wedges
Rinse and pat dry the chicken wings.
Combine the Jerk spice, minced garlic, and olive oil. Toss the wings in the mixture until they are well coated. Refrigerate the wings overnight or at least for 4 hours.
Bake – Preheat an oven to 400 degrees. Line a baking sheet with foil, brush it with olive oil, and spread the wings out on it. Bake the wings for 20 minutes, turn them, and bake them for another 20 minutes or more until the meat is no longer pink.
Grill – Heat the grill to medium low. Cook the wings, covered, on indirect heat for 10-15 minutes on each side, or until they bounce after you drop them from 6 inches above the grill.
To make the glaze, mix the honey, Dijon, and lemon juice in a large bowl. Add the cooked wings and shake the bowl to coat them. Return the wings to the heat for 5 minutes.
Serve with the apples, sprinkle with salt.