Jerk Wings from Hell

These super fiery hot wings, powered by the outrageous
Scotch bonnet chile pepper, are one of the most popular snacks.
When these wings come fresh off the grill,
I can practically guarantee you will go for them,
even if you’re not a chile aficionado.

Ingredients:
2 lb chicken wings
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
1/4 cup distilled white vinegar
1 large fresh Scotch bonnet chile pepper, minced (about 2 tablespoons)
2 tablespoons yellow mustard
2 tablespoons dried oregano
Kosher salt and freshly cracked black pepper to taste
2 tablespoons minced fresh scallion
1 lime, halved

Directions:
Build a fire in your grill.
When the coals are all ignited,
the flames have died down,
and the temperature is medium,
you’re ready to cook.
Or light a gas grill tp high heat.

Cut each wing into 3 sections.
Discard the wing tips or save them for stock.
Rub the wing pieces with the oil, sprinkle them generously
with salt and pepper, then put them on the grill
directly over the coals and cook,
rolling them around regularly to be sure they cook evenly,
until they are golden brown (10–15 minutes).
To check for doneness, cut into one to make sure
there is no redness near the bone.
While the wings are cooking, combine the vinegar,
chile, mustard, oregano, and salt and pepper
in a bowl large enough to hold all of the wings and mix well.
As the wings come off the grill, add them to the bowl of sauce,
turning to coat. Sprinkle the wings with the scallions,
squeeze on the lime juice,
Take a bow while serving them right out of the bowl.