BBQ Caribbean Chicken Wings with Chilli and Lime

To those of you in the Northern Hemisphere who are entering summer – fire up the BBQ!

I love cooking on the grill and, living in Australia, we are lucky enough to be able to get outdoors during most of the year. However, finding new and interesting recipes to cook for all these BBQ opportunities can be a challenge.

This recipe was originally for whole chickens, but I thought it involved way too much preparation. So I adapted it to be for chicken wings instead – much easier but still very economical as wings are usually the cheapest cut.

I also know that it is sometimes a bit scary cooking chicken on the BBQ as you are never quite sure when it is done. By cooking these in the oven first and then just finishing them on the grill (to get the colour), you can be sure that you aren’t going to get any nasty surprises when you bite into them.

This recipe can serve 6-8 as an appetiser, or perhaps 4 people as a main if you have plenty of sides (like crusty bread and a green salad).


  • 2 onions, peeled and quartered
  • 3 garlic cloves, peeled and roughly chopped
  • 2cm/1 inch piece fresh root ginger, peeled and roughly chopped
  • 2 long red chillis, de-seeded and roughly chopped
  • 2 tbsp BBQ sauce
  • 1 and 1/2 tbsp dark rum
  • 1 tbsp brown sugar
  • 1/2 tbsp allspice
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground cinnamon
  • approx 1.5kg/3 lbs chicken wings (or you could use drumsticks)
  • lime wedges, to serve
  • extra red chilli pieces, to serve


  • Put the onions, garlic, ginger and red chillis into a food processor and blitz until finely chopped.
  • Add the rest of the marinade ingredients (BBQ sauce, rum, sugar and spices) and blitz until combined.
  • Put the chicken wings into a large non-metallic ovenproof roasting dish and then cover with the marinade. Mix to ensure that all the chicken pieces are well coated.
  • Cover the dish with cling wrap and refrigerate for at least 4 hours, or ideally overnight.
  • Heat your oven to 180C/160C fan forced/350F.
  • Remove the cling wrap from the roasting dish and then cook the chicken for 50 minutes, turning the pieces about every 15 minutes to re-coat them in the marinade.
  • Once the chicken has cooked in the oven, heat the BBQ grill to a medium-high heat. Grill the chicken for 20-25 minutes or until it gets a good colour.
  • Serve with lime wedges and a few extra red chilli pieces.
  • Enjoy!

This entry was posted in Appetisers, Mains and tagged , , , , , , . Bookmark the permalink.

3 Responses to BBQ Caribbean Chicken Wings with Chilli and Lime

  1. They really does look full of flavour. The charred look along with the lime just sound to die for.

  2. Pingback: Recipe Round-up: Lighter options for a BBQ | Recipe Adaptors

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