Jamaican Spicy Scotch Bonnet Jerk Wings
Jay Gleaton
4
4 hours
35 minutes
Caribbean
Grilling, wings
Here's a recipe for those scotch bonnet lovers out there. One of my new spice blends in 2024 is this Jerk Rub. You can use it on a lot of things but wings! Wings have a lot of surface area to soak up all of that heat and the skin can get all crispy and now I'm hungry again and we ate all the wings already. I grilled these on my Kudu grill with lump charcoal and a hunk of pican wood so it has that outdoor, right over the fire pit smokey flavor.
Ingredients
30-40 Chicken Wings
½ Jar Scotch Bonnet Jerk Seasoning
4 tbsp. Vegetable Oil
Directions
Drain chicken wings and dry with paper towels.
Add wings to a large bowl or container and add oil and stir to coat the wings and sprinkle on the Jerk Seasoning liberally.
Refrigerate for at least a few hours or up to 24 hours.
Grill over low heat for 30-50 minutes turning often. Don’t let them burn, this takes active grilling so don’t walk away. Don’t worry about crowding, wings are fine hanging out with each other. So are you!Grab a red-stripe, lime, and a friend and catch up on some life.
Pull when the wings hit 200-210 internal temp or are extremely juicy and tender. The outside should be crispy and dark.
