Fire-Grilled Jerk Wings

Let's Cook

1. Step 1.

   Combine 3 quarts water, ¼ cup pink Himalayan salt, 3 tablespoons coconut sugar, 2 smashed garlic cloves, 1 tablespoon coriander seeds, and 1 bay leaf in a medium pot over medium-high heat. Bring to a boil, then remove from heat and allow to cool completely.

2. Step 2.

   Place 9 whole chicken wings (broken into flats and drumettes) in a large bowl and pour the cooled brine over them. Cover and refrigerate overnight.

3. Step 3.

   Build a fire in a fire pit or grill using natural charcoal bricks or untreated wood. Wait until the coals are bright red and hot and the flames have died down before grilling.

4. Step 4.

   Drain the wings and pat them dry with paper towels. Toss the wings with 4 tablespoons avocado oil and 2 tablespoons Jerk Seasoning until thoroughly coated.

5. Step 5.

   Place the wings in a single layer in a wide grill basket. Close the basket and grill directly over the hot coals, turning frequently, for about 20 minutes until cooked through. The wings should be charred in spots and crispy but not burned.

6. Step 6.

   Serve the wings with Passionfruit Chile Sauce, sliced red Fresno chiles, and chopped fresh cilantro.

7. Step 7.

   Preheat the oven to 425°F. Line a sheet pan with parchment paper and spray with coconut oil spray.

8. Step 8.

   Peel 4 large green plantains and slice them into ½-inch-thick rounds. Toss the plantain slices with half of the coconut or avocado oil and half of the sea salt, then spread them in a single layer on the prepared sheet pan.

9. Step 9.

   Bake the plantains for 15 minutes, until they are tender enough to smash. Remove from the oven and gently smash each slice into a disk using the bottom of a heavy jar, cup, or other round shatterproof object.

10. Step 10.

    Brush the smashed plantains with the remaining oil and sprinkle with the remaining salt, turning to coat both sides. Return to the oven and bake for another 15 minutes until crisp and golden.

11. Step 11.

    Serve the patacones immediately with Mojo Sauce, Peruvian Green Sauce, or Avocado and Scotch Bonnet Cashew Crema.