Barbecued Jerk Chicken Wings

My dad was born and raised on the beautiful Caribbean island of Jamaica. Known for its reggae music, beautiful beaches, spiced rum, coffee, Olympic champions, the list goes on – but one thing is for sure, Jamaica is known for Jerk Chicken! My dad makes a smoking jerk chicken so good that it’s earned him the nickname the “King of Jerk”. He passed down his recipe to me, I added a few twists of my own and now they call me... the “Princess of Jerk”! These wings are sweet, spicy, smoky, tangy with citrus, and super saucy. Serve with lots of napkins and a cold beer on the side as a bonus. Yeah mon!

Ingredients

Jerk Spice Mix

2 tsp ground allspice

2 tsp garlic powder

1 tsp cinnamon

2 tbsp cayenne pepper

3 tbsp sugar

1 tsp dried parsley

2 tsp dried thyme

1 tsp black pepper

2 tbsp kosher salt

1 tsp ground ginger

1 tsp smoked paprika

½ bunch green onions

¼ cup Dijon mustard

2-4 Scotch bonnet peppers or habanero peppers

1 lime, juiced

3 lbs chicken wings

Ingredients (Jerk BBQ Sauce)

1 tbsp of Jerk Spice

¼ cup orange or pineapple juice

1 cup store bought BBQ sauce

Directions

Mix all of the dry spices together in a small bowl. Reserve 1 tablespoon of Spice Mix for sauce.

Blend Jerk spice mix, green onions, mustard, lime juice, and orange juice in a blender or food processor until smooth.

Pour marinade over chicken wings in plastic zip top bag. Refrigerate for 4 to 24 hours.

To make the sauce, mix spice mix, juice, and bbq sauce together.

Set aside or refrigerate until ready to use.

Heat grill to approximately 350˚F.

Place chicken on grill and cook 15-20 minutes depending on the thickness of wings. Turn wings throughout cooking time to avoid burning.

Once chicken is cooked to 165˚F internally, remove from heat.

Serve with Jerk BBQ sauce on the side or brushed on top of chicken.

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Barbecued Jerk Chicken Wings