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Caribbean Jerk Chicken Wings

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  • Author: Kenyatta
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Category: Poultry
  • Method: Indirect
  • Cuisine: BBQ

Description

This is a simple recipe that will give you all of the traditional Caribbean jerk flavors in your own backyard.  The keys are to get your grill up to 400 degrees at the beginning of the cook and to use a 2-zone cooking setup.

The Weber Summit Kamado is my favorite grill for this cook but you can do it with any grill that will allow you to place your wings away from the hot coals. In other words, the coals should not be directly under the wings as that would cause the wings to cook too quickly and would likely burn the sugars from the jerk marinade.

I setup my Summit Kamado with a medium size Vortex under the center of the grate. This allows me to contain my coals directly in the middle of the grill and make it easy to setup the wings outside of the perimeter of the vortex.

I also like to place a wood chunk on the top grate exactly in the middle of the grill. This gives the wings the added benefit of some smoke flavor. If you really want to take it to the Caribbean, use a pimento wood chunk (it’s hard to find and somewhat expensive but I’ve had good luck here).


Ingredients

Scale

Instructions

1) Mix 2 tablespoons of jerk seasoning with 1 tablespoon of coconut oil or extra virgin olive oil

2) Marinate the chicken overnight or for at least 4 hours

3) Setup your grill for 2-zone cooking. The starting temperature should be 400 degrees. The temperature will drop after you add the wings. Keep the temperature around 350 degrees throughout the cook.

4) Cook wings for 15-20 minutes, flip the wings over & continue cooking until the internal temperature of the wings reaches at least 165 degrees. Even if the internal temperature reaches 165 after 15 minutes, flip the wings over anyway so that both sides of the wings get some color. It’s perfectly fine if the temperature gets up to 185-190 degrees.

Notes

Try to marinate the wings overnight. The longer they marinate, the better those jerk flavors will penetrate into the wings. Make enough for left overs….. I think the wings taste even better later!

Also, I can’t speak highly enough about the great flavor of Walkerswood marinade (especially the mild version)! If you want to keep it simple, pick up a jar, you’ll be glad that you did!