Rob Rainford’s Fired-Up Chicken Wings


Nothing evokes summer like the aroma of grilling. Luckily, Rob Rainford recently released a book, Born To Grill, jam-packed with sumptuous recipes for the barbecue. Here’s one we are dying to try.

Fired-Up Chicken Wings

1/2 cup canola oil
1/4 cup Jerk Marinade
2 tbsp chili powder
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp freshly ground black pepper
1 jalapeno chile (for less heat, seed the chile)
1 tsp kosher salt
1/2 tsp ground ginger
2 lb chicken wings


Combine canola oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeno, salt and ground ginger in a large bowl.

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

Fire up your charcoal. You need a medium-high grilling temperature of around 350 °F. Prepare the grill for cooking over direct heat. If using a gas barbecue, preheat one side to medium-high and turn the other burner off so you can finish grilling the wings on the cooler side of the grill if they start to char.

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

Grill the wings, turning often, for 20 to 30 minutes or until golden and the juices run clear. (If using a kamado-style grill, the wings need to be turned just once, halfway through cooking).

Serves 2

Read the entire article ‘A Day with Rob Rainford’ in Issue 7 of Dabble.

Speak Your Mind


Time limit is exhausted. Please reload CAPTCHA.