Game Day Jerk Wings

October 30, 2024

45

medium

10

  • Prep the Wings:
    • Separate each wing into two sections and make a small slit in the flat part of each wing to speed up cooking.
  • Season the Wings:
    • In a bowl, mix together chile powder, salt, black pepper, cayenne, and allspice. Sprinkle the seasoning mixture liberally over the wings (reserve any extra if desired).
    • Cover and refrigerate the wings for at least 1 hour to allow flavors to meld.
  • Make the Jerk Sauce:
    • In a medium saucepan, combine Pickapeppa sauce, butter, honey, Tabasco, and pepper flakes. Heat over low heat, stirring until well combined, then remove from heat and set aside.
  • Grill the Wings:
    • Take the wings out of the refrigerator and allow them to come to room temperature.
    • Preheat the grill to medium-high for direct heat grilling. Grill wings for 20–25 minutes, turning frequently with tongs to avoid burning and to ensure even grill marks.
    • After 20 minutes, test a wing by biting into it; if the juices run clear, the wings are ready.
  • Toss and Serve:
    • Place cooked wings in a large bowl, pour the jerk sauce over them, and toss to coat.
    • Serve with blue cheese dressing and fresh carrot sticks on the side. Enjoy!
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Ingredients:

Adjust Servings
60jumbo chicken wings split, with wing tips removed
0.25cup pasilla chile powder
0.25cup kosher salt
1tablespoon ground pepper black
2tablespoons ground cayenne pepper
2tablespoons jamaican ground allspice
1bottle pickapeppa sauce (available at most supermarkets)
3tablespoons butter unsalted
3tablespoons honey
5dashes tabasco sauce hot, (depending how you like it!)
1tablespoon pepper flakes red
1sticks carrot and celery sticks
10servings cheese dressing blue

Directions

1.
Prep the Wings
Separate each wing into two sections and make a small slit in the flat part of each wing to speed up cooking.
Mark as complete
2.
Season the Wings
1. In a bowl, mix together chile powder, salt, black pepper, cayenne, and allspice. Sprinkle the seasoning mixture liberally over the wings (reserve any extra if desired). | 2. Cover and refrigerate the wings for at least 1 hour to allow flavors to meld.
Mark as complete
3.
Make the Jerk Sauce
In a medium saucepan, combine Pickapeppa sauce, butter, honey, Tabasco, and pepper flakes. Heat over low heat, stirring until well combined, then remove from heat and set aside.
Mark as complete
4.
Grill the Wings
1. Take the wings out of the refrigerator and allow them to come to room temperature. | 2. Preheat the grill to medium-high for direct heat grilling. Grill wings for 20–25 minutes, turning frequently with tongs to avoid burning and to ensure even grill marks. | 3. After 20 minutes, test a wing by biting into it; if the juices run clear, the wings are ready.
Mark as complete
5.
Toss and Serve
1. Place cooked wings in a large bowl, pour the jerk sauce over them, and toss to coat. | 2. Serve with blue cheese dressing and fresh carrot sticks on the side. Enjoy!
Mark as complete
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