Jamaican Spicy Scotch Bonnet Jerk Wings
Rated 5.0 stars by 1 users
Category
Grilling, wings
Cuisine
Caribbean
Servings
4
Prep Time
4 hours
Cook Time
35 minutes
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.
Jay Gleaton
Ingredients
-
30-40 Chicken Wings
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½ Jar Scotch Bonnet Jerk Seasoning
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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.
Recipe Note
These wings are fire but are even better served along side some Pan Fried Plantains and rice and peas or Jamaican cabbage! Let me know if you make these. I love the flavor of these fiery wings!
