Tested till perfect Caribbean Spiced Wings

Caribbean Spiced Wings

Incorporating island flavours, such as citrus, nutmeg and thyme, these wings put a taste of the tropics on your table.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2007

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 lb 3lbchicken wingchicken wings
  • 4 4green oniongreen onions, chopped
  • 2 2cloves garlic, minced
  • 1 1jalapeno pepperjalapeno peppers, seeded and chopped
  • 3 tbsp 3tbspchopped fresh thyme
  • 2 tbsp 2tbspvegetable oil
  • 4 tsp 4tsplemon juice
  • 4 tsp 4tsplime juice
  • 4 tsp 4tsporange juice
  • 2 tsp 2tspcurry paste
  • 3/4 tsp 3/4tspsalt
  • 3/4 tsp 3/4tsppepper
  • 1/4 tsp 1/4tspground allspice
  • 1 Pinch 1Pinchground nutmeg
  • 1 Pinch 1Pinchcinnamon
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If desired, straighten each chicken wing by pushing wooden or metal skewer through length from base to tip of wing.

In blender or small food processor, pur?together green onions, garlic, jalape?thyme, oil, lemon, lime and orange juices, curry paste, salt, pepper, allspice, nutmeg and cinnamon until fairly smooth. Scrape into large glass baking dish; add wings, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Place wings on greased grill or grill rack over medium heat; close lid and grill, turning occasionally, until crisp and juices run clear when chicken is pierced, 30 minutes.

Additional information : Tip: To bake instead of grill wings, bake on rack on foil-lined rimmed baking sheet in 400°F (200°C) oven, turning once, for about 45 minutes.

Nutritional Information Per serving: about

cal 306 pro 23g total fat 22g sat. fat 5g
carb 3g fibre 1g chol 71mg sodium 406mg

% RDI:

calcium 3 iron 11 vit A 6 vit C 10
folate 5
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