Olivia’s prepares fire-grilled Jamaican Jerk Chicken Wings

YORK COUNTY, Pa.-- It's another Olivia's Wednesday morning!

Harry and Yanni are preparing a Jumbo Shrimp Salad Croissant.

Check it out in the clip above and the recipes below:

Fire-grilled Jamaican Jerk Chicken Wings served along w/ local Corn on the Cob seasoned w/ a peppery Jamaican Marinade
1 cup Carrots - coarsely chopped
1 cup Celery - coarsely chopped
1 cup Pineapple- coarsely chopped
1 lb Eggplant - coarsely chopped
1 lb Zucchini- coarsely chopped
1 lb Squash - coarsely chopped
1/2 lb mushrooms - coarsely chopped
2 Red Onions - coarsely chopped
3 Whole Roasted Red Peppers - coarsely chopped
2 Green Peppers - coarsely chopped
12 oz Crushed Tomatoes
4 Bay Leaves
4 tbsp Jamaican Jerk Marinade
2 tbsp fresh garlic
2 Poblano Peppers - chopped
5 tbsp Garlic Butter
1/2 tsp smoked paprika
2 Lemons - juiced & zested
1 cup White Wine
Place pan on medium- high heat. Sauté the onions, garlic, and garlic butter. Once translucent, add the zucchini, mushrooms, green peppers, squash, eggplant, and poblanos.
Deglaze with white wine.  Add bayleaves, roasted red pepper, smoked paprika, lemon zest, lemon juice, and the jerk marinade.
Grill the chicken until it reaches an internal temperature of 160*F.
Toss chicken into the marinade.
For more information, you can visit the Olivia's website here.
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.