Spicy Rum Chicken Wings

• 3/4 cup dark rum
• 3 tablespoons fresh lime juice, plus wedges for serving
• 3 tablespoons soy sauce
• 3 tablespoons packed brown sugar
• 5 large cloves garlic, minced
• 3 scallions, finely chopped, plus more for topping
• 1 to 2 habanero chile peppers, seeded and minced
• 2 tablespoons minced fresh ginger
• 1 1/2 teaspoons ground allspice
• Kosher salt and freshly ground pepper
• 12 jumbo chicken wings, split at the joints, tips removed

1. Make the marinade: Combine the rum, lime juice, soy sauce, brown sugar, garlic, scallions, habaneros, ginger, allspice, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl.
2. Place the wings in a resealable plastic bag and add the marinade.
3. Press the air out of the bag and seal tightly, then turn the bag over to completely coat the wings.
4. Refrigerate at least 4 hours or overnight, turning the bag once or twice.
5. Drain the wings, reserving the marinade.
6. Bring the marinade to a boil in a small saucepan over medium-high heat.
7. Cook until reduced by about half, about 5 minutes.
8. Meanwhile, prepare a charcoal grill by placing coals on half of the grill.
9. Light the charcoal and wait for the embers to become white.
10. (Add your favorite wood or wood chips at this point.)
11. Replace the grate and put the wings on the cooler side of the grill.
12. Cover with the lid and cook until the juices run clear, 30 to 45 minutes.
13. Remove the wings from the grill and toss with the reduced marinade.
14. Place the wings on the grill over direct heat and cook, turning frequently, until the sauce has caramelized, 3 to 4 minutes.
15. Top with chopped scallions and serve with lime wedges.
16. Photograph by Levi Brown

dark rum, lime juice, soy sauce, brown sugar, garlic, scallions, chile peppers, fresh ginger, ground allspice, kosher salt, chicken

Taken from www.foodnetwork.com/recipes/eddie-jackson/spicy-rum-chicken-wings.html (may not work)