Jerk Chicken Wings

Wings

1KG Chicken Wings

3 Tbsp your favourite Jerk seasoning (I used mix of A&O Exodust and Schwartz Jamaican Jerk)

2 Tbsp Olive oil

Sauce\glaze

100G Salted butter

3 cloves Garlic (crushed)

1/2 Tbsp Jerk seasoning (Schwartz Jamaican Jerk)

1 Tbsp Honey

3 Tbsp Encona Hot pepper sauce (Any similar if you don’t like it too hot)

1/2 Scotch Bonnet Chilli (or milder if you prefer) finely diced

1 Tbsp finely chopped fresh Parsley

To finish

1/2 Scotch Bonnet Chilli (or milder if you prefer) finely diced

1 Tbsp finely chopped fresh Parsley

Wings – It’s up to you if you’d like to separate the Wings into Drums and Flats, or leave them whole, it works either way.

Method

1) Take the wings from the packaging and lay out on a tray (ideally on a rack) separated from each other. Dab them dry with a paper towel and leave to air dry – the longer the better, ideally in the fridge overnight. This will help the skins stay crispy.

2) Set the BBQ indirect for 160F

3) Brush the wings with Olive oil while laid on the tray/rack, this is important as we don’t want too much oil. Then dust the wings with your preferred amount of rub and leave while the BBQ reaches temp.

4) Put some smoke wood on the bbq (I used Cherry) and cook the wings at 160 for 35 mins.

5) After 25 mins of cooking, open your vents to increase the temp to 180. While that’s happening it’s time to make the glaze.

6) Melt the butter in a pan on a med-low heat and add the crushed garlic. Let that cook gently for one minute then add the rest of the sauce ingredients. Mix the sauce ingredients well, whisking to combine. Let that come to a boil and then simmer for a minute.

7) Gently(!) dab the sauce over the wings, being careful not to disturb the rub. Be generous, it should dab on then spread itself rather than being brushed.

8) Cook for another 10 mins at 180 to finish tacking up the glaze.

9) Finish with a final dab of glaze then place onto a board. Dust with the rest of the chopped chilli and fresh Parsley to serve.