The Best Jerk Wings
The Best Jerk Wings
Ingredients
For the Jerk Wings
- 3 pounds chicken wings, cleaned and patted dry
- 2 tablespoons Grace Jerk Seasoning Blend
- 1 tablespoon Grace Garlic Pimento Ginger Seasoning
- 1 teaspoon Sazon seasoning
- 1 teaspoon ground pimento, (allspice)
- 1 teaspoon dried thyme
- 1/4 cup Blue Mountain Country Jerk Marinade
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1 teaspoon browning sauce
- 2 tablespoons green seasoning, (optional)
- 1/2 teaspoon Scotch Bonnet powder, (optional, or to taste)
- 1 tablespoon olive oil, (optional)
For the Jerk BBQ Sauce
- 1 bottle Grace Jerk BBQ Sauce, (approximately 18 ounces)
- 1/2 stick unsalted butter
- 2 tablespoons Scotch Bonnet hot honey, (optional, regular hot honey is fine)
- 2 tablespoons green seasoning, (optional)
For Garnish
- 1/4 cup green onions, chopped
- 1 lime, cut into wedges
Instructions
- 1
Place the cleaned and patted dry chicken wings in a large metal bowl.
⏱️ 5 min
- 2
Add the following seasonings to the chicken wings: Grace Jerk Seasoning Blend, Grace Garlic Pimento Ginger Seasoning, Sazon seasoning, ground pimento (allspice), dried thyme, Blue Mountain Country Jerk Marinade, salt, black pepper, and browning sauce. If using, also add green seasoning, Scotch Bonnet powder, and olive oil.
⏱️ 5 min
- 3
Thoroughly mix all the seasonings into the chicken wings with your hands until every piece is well coated. For best results, cover the bowl and let the chicken marinate in the refrigerator overnight, or for at least 6 hours.
⏱️ 10 min
- 4
Get your smoker or grill hot. Add pimento wood to the hot coals for authentic Jamaican jerk flavor. Aim for a consistent temperature of 350°F.
⏱️ 15 min•🌡️ 350
- 5
While the smoker is heating, prepare the Jerk BBQ Sauce. In a small saucepan, combine the Grace Jerk BBQ Sauce, unsalted butter, and if using, Scotch Bonnet hot honey and green seasoning. Simmer the mixture over low heat, stirring occasionally, until the butter is fully melted and all ingredients are well combined. Set the sauce aside.
⏱️ 10 min
- 6
Once the smoker reaches 350°F, place the marinated chicken wings directly on the hot grill grates. Smoke the wings until they are slightly charred and cooked through, about 30-35 minutes, turning occasionally to ensure even cooking and charring. The internal temperature should reach 165°F.
⏱️ 35 min•🌡️ 350
- 7
Once the chicken is done with the first smoke, remove it from the grill and place it back into the large metal bowl. Pour the prepared Jerk BBQ sauce over the hot wings and toss them until they are completely coated.
⏱️ 5 min
- 8
Place the sauced chicken wings back on the smoker. Add a fresh piece of pimento wood if needed. Smoke for another 8 minutes to allow the sauce to glaze onto the wings and absorb more pimento smoke flavor.
⏱️ 8 min•🌡️ 350 - 9
Remove the finished, glazed jerk wings from the smoker. Transfer them to a wooden cutting board. Garnish with chopped green onions/scallions and fresh lime wedges before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Jerk Wings
For the Jerk Wings
- 3 pounds chicken wings, cleaned and patted dry
- 2 tablespoons Grace Jerk Seasoning Blend
- 1 tablespoon Grace Garlic Pimento Ginger Seasoning
- 1 teaspoon Sazon seasoning
- 1 teaspoon ground pimento, (allspice)
- 1 teaspoon dried thyme
- 1/4 cup Blue Mountain Country Jerk Marinade
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1 teaspoon browning sauce
- 2 tablespoons green seasoning, (optional)
- 1/2 teaspoon Scotch Bonnet powder, (optional, or to taste)
- 1 tablespoon olive oil, (optional)
For the Jerk BBQ Sauce
- 1 bottle Grace Jerk BBQ Sauce, (approximately 18 ounces)
- 1/2 stick unsalted butter
- 2 tablespoons Scotch Bonnet hot honey, (optional, regular hot honey is fine)
- 2 tablespoons green seasoning, (optional)
For Garnish
- 1/4 cup green onions, chopped
- 1 lime, cut into wedges
Instructions
- 1
Place the cleaned and patted dry chicken wings in a large metal bowl.
⏱️ 5 min - 2
Add the following seasonings to the chicken wings: Grace Jerk Seasoning Blend, Grace Garlic Pimento Ginger Seasoning, Sazon seasoning, ground pimento (allspice), dried thyme, Blue Mountain Country Jerk Marinade, salt, black pepper, and browning sauce. If using, also add green seasoning, Scotch Bonnet powder, and olive oil.
⏱️ 5 min - 3
Thoroughly mix all the seasonings into the chicken wings with your hands until every piece is well coated. For best results, cover the bowl and let the chicken marinate in the refrigerator overnight, or for at least 6 hours.
⏱️ 10 min - 4
Get your smoker or grill hot. Add pimento wood to the hot coals for authentic Jamaican jerk flavor. Aim for a consistent temperature of 350°F.
⏱️ 15 min•🌡️ 350 - 5
While the smoker is heating, prepare the Jerk BBQ Sauce. In a small saucepan, combine the Grace Jerk BBQ Sauce, unsalted butter, and if using, Scotch Bonnet hot honey and green seasoning. Simmer the mixture over low heat, stirring occasionally, until the butter is fully melted and all ingredients are well combined. Set the sauce aside.
⏱️ 10 min - 6
Once the smoker reaches 350°F, place the marinated chicken wings directly on the hot grill grates. Smoke the wings until they are slightly charred and cooked through, about 30-35 minutes, turning occasionally to ensure even cooking and charring. The internal temperature should reach 165°F.
⏱️ 35 min•🌡️ 350 - 7
Once the chicken is done with the first smoke, remove it from the grill and place it back into the large metal bowl. Pour the prepared Jerk BBQ sauce over the hot wings and toss them until they are completely coated.
⏱️ 5 min - 8
Place the sauced chicken wings back on the smoker. Add a fresh piece of pimento wood if needed. Smoke for another 8 minutes to allow the sauce to glaze onto the wings and absorb more pimento smoke flavor.
⏱️ 8 min•🌡️ 350 - 9
Remove the finished, glazed jerk wings from the smoker. Transfer them to a wooden cutting board. Garnish with chopped green onions/scallions and fresh lime wedges before serving.
⏱️ 5 min