24 chicken wings
1 cup strawberry Jam
Grated or minced Zest from 4 limes
1 cup freshly squeezed lime juice
1/2 cup minced ginger
1 teaspoon salt
1/2 cup chopped fresh mint
1 habanero chiles, minced, including the seeds.
Cut off the wings tips and save them for making stock. In a bowl large enough to hold the wings, combine all the ingredients. Add the wings, and mix throughly. Marinate the wings in the refregerator for 1 to 24 hours (the longer, the better).
If using a gas barbecue or an indoor grill, preheat to medium (350° F). If using charcoal or wood, prepare a fire. Drain the chicken and reserve the marinade. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. The chicken wings are done when the skins turns an even mahogany color and the meat is tender.
Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.