Honey Jerk Wings
Honey Jerk Wings
Ingredients
For Boiling the Wings
- 2 pounds chicken wings, flats and drumettes separated
- 8 cups water, or enough to cover wings
- 1/2 red onion, sliced
- 3 stalks green onion, roughly chopped
- 4 sprigs fresh thyme
- 1 tablespoon Grace Chicken Seasoning
- 1/2 teaspoon allspice
- 1/2 teaspoon Matriarch sprinkles
- 1/2 teaspoon all-purpose seasoning
For Seasoning the Boiled Wings
- 1 1/2 tablespoons Walkerswood Jamaican Jerk Seasoning, mild paste
- 1 tablespoon Matriarch sprinkles
- 1 tablespoon Grace Chicken Seasoning
- 1 teaspoon all-purpose seasoning
For Frying the Wings
- 3 cups vegetable oil, for deep frying
For the Honey Jerk Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons honey
- 1 1/2 tablespoons Walkerswood Jamaican Jerk Seasoning, mild paste
- 2 mini bell peppers, red and orange, thinly sliced into rings
Instructions
- 1
In a large pot, combine the water, sliced red onion, chopped green onion, fresh thyme sprigs, 1 tablespoon of Grace Chicken Seasoning, 1/2 teaspoon of allspice, 1/2 teaspoon of Matriarch sprinkles, and 1/2 teaspoon of all-purpose seasoning. Bring the mixture to a rolling boil over high heat.
⏱️ 10 min
- 2
Carefully add the chicken wings to the boiling seasoned water. Reduce the heat to medium-high and boil the wings for 20 to 22 minutes, ensuring they are cooked through.
⏱️ 22 min
- 3
Using a slotted spoon, remove the boiled wings from the pot and transfer them to a large mixing bowl. Allow the wings to cool down for at least 15 minutes. This cooling step helps the subsequent seasoning adhere better and prevents the wings from becoming soggy when fried.
⏱️ 15 min
- 4
Once cooled, add 1 1/2 tablespoons of Walkerswood Jamaican Jerk Seasoning paste, 1 tablespoon of Matriarch sprinkles, 1 tablespoon of Grace Chicken Seasoning, and 1 teaspoon of all-purpose seasoning to the wings in the bowl. Using gloved hands, thoroughly mix and coat the wings with the seasonings until every piece is well covered.
⏱️ 5 min
- 5
Heat the vegetable oil in a large cast iron pan or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the seasoned wings into the hot oil in batches, ensuring not to overcrowd the pan. Fry the wings for 8 to 10 minutes per batch, turning occasionally, until they are dark golden brown, crispy, and fully cooked.
⏱️ 15 min•🌡️ 350
- 6
Remove the fried wings from the pan using a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining batches of wings.
⏱️ 5 min
- 7
Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Reduce the heat to medium. Add the butter to the pan and melt it. Once melted, stir in 1 1/2 tablespoons of Walkerswood Jamaican Jerk Seasoning paste and the honey. Cook for 1-2 minutes, stirring constantly, until the sauce is well combined and slightly bubbling.
⏱️ 3 min
- 8
Add the sliced mini bell peppers to the sauce and cook for 1 minute until slightly softened. Return the fried wings to the pan with the sauce and peppers. Toss the wings thoroughly to coat them completely in the honey jerk sauce. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Jerk Wings
For Boiling the Wings
- 2 pounds chicken wings, flats and drumettes separated
- 8 cups water, or enough to cover wings
- 1/2 red onion, sliced
- 3 stalks green onion, roughly chopped
- 4 sprigs fresh thyme
- 1 tablespoon Grace Chicken Seasoning
- 1/2 teaspoon allspice
- 1/2 teaspoon Matriarch sprinkles
- 1/2 teaspoon all-purpose seasoning
For Seasoning the Boiled Wings
- 1 1/2 tablespoons Walkerswood Jamaican Jerk Seasoning, mild paste
- 1 tablespoon Matriarch sprinkles
- 1 tablespoon Grace Chicken Seasoning
- 1 teaspoon all-purpose seasoning
For Frying the Wings
- 3 cups vegetable oil, for deep frying
For the Honey Jerk Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons honey
- 1 1/2 tablespoons Walkerswood Jamaican Jerk Seasoning, mild paste
- 2 mini bell peppers, red and orange, thinly sliced into rings
Instructions
- 1
In a large pot, combine the water, sliced red onion, chopped green onion, fresh thyme sprigs, 1 tablespoon of Grace Chicken Seasoning, 1/2 teaspoon of allspice, 1/2 teaspoon of Matriarch sprinkles, and 1/2 teaspoon of all-purpose seasoning. Bring the mixture to a rolling boil over high heat.
⏱️ 10 min - 2
Carefully add the chicken wings to the boiling seasoned water. Reduce the heat to medium-high and boil the wings for 20 to 22 minutes, ensuring they are cooked through.
⏱️ 22 min - 3
Using a slotted spoon, remove the boiled wings from the pot and transfer them to a large mixing bowl. Allow the wings to cool down for at least 15 minutes. This cooling step helps the subsequent seasoning adhere better and prevents the wings from becoming soggy when fried.
⏱️ 15 min - 4
Once cooled, add 1 1/2 tablespoons of Walkerswood Jamaican Jerk Seasoning paste, 1 tablespoon of Matriarch sprinkles, 1 tablespoon of Grace Chicken Seasoning, and 1 teaspoon of all-purpose seasoning to the wings in the bowl. Using gloved hands, thoroughly mix and coat the wings with the seasonings until every piece is well covered.
⏱️ 5 min - 5
Heat the vegetable oil in a large cast iron pan or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the seasoned wings into the hot oil in batches, ensuring not to overcrowd the pan. Fry the wings for 8 to 10 minutes per batch, turning occasionally, until they are dark golden brown, crispy, and fully cooked.
⏱️ 15 min•🌡️ 350 - 6
Remove the fried wings from the pan using a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining batches of wings.
⏱️ 5 min - 7
Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Reduce the heat to medium. Add the butter to the pan and melt it. Once melted, stir in 1 1/2 tablespoons of Walkerswood Jamaican Jerk Seasoning paste and the honey. Cook for 1-2 minutes, stirring constantly, until the sauce is well combined and slightly bubbling.
⏱️ 3 min - 8
Add the sliced mini bell peppers to the sauce and cook for 1 minute until slightly softened. Return the fried wings to the pan with the sauce and peppers. Toss the wings thoroughly to coat them completely in the honey jerk sauce. Serve immediately.
⏱️ 3 min