Smoky BBQ jerk chicken wings! Man, these are delicious!
Smoky, Spicy, Delicious, Jerk Chicken Wings!
Jerk Chicken Wings!
Smoky jerk chicken wings
Most of us love a good jerk chicken; but when most of us cook some jerk at home, we do it over direct heat, on the BBQ grill. This isn’t exactly authentic, and true jerk chicken is actually more smoke cooked than it is grilled; and it’s often falling off the bone tender.
This recipe combines the best of two worlds, as it calls for smoky indirect cooking, to get that flavor right; and is finished on the grill over high heat, to get the skin deliciously crispy.
You can buy a jerk marinade, but it’s so easy to make your own. Follow the link at the bottom of the page for a jerk marinade recipe that can be put together in minutes, and will beat store bought jerk hands down.
Smoky jerk chicken wings
2 lbs chicken wings
1 cup of jerk marinade
A big handful wood chips for smoke grilling. Apple wood or hickory work well here. Soak your wood chips in water for at least half an hour for the most smoke (ever tried to light a campfire with wet wood…pretty smoky!).
Take your chicken wings and toss them in the marinade, making sure they are completely covered. You want to marinate them for about 8 hours, so starting these off on the morning you plan on cooking them is about right. A big zip lock bag will make it easy to keep turning these over in the fridge throughout the course of the day.
Preheat your grill, and when hot, add your wood chips. You can put these below the grate, wrapped in tin foil with some holes poked in it. Let the wood chips start smoking before adding your chicken.
When the wood is smoking, arrange the chicken wings on the grill, away from the heat source if possible. Cover the lid and cook over medium low heat. You want about 300 degrees here. The wings should take between 20 and 40 minutes to cook, depending on the size. They are done when a knife poked into the deepest parts of the meat reveals only white cooked flesh.
When they are done, crank the heat up to high, and let the wings crisp up a bit. Watch them carefully during this stage, as they can easily burn if left unattended.
These spicy wings are great with Caribbean rice and peas, potato salad and corn on the cob…and beer!
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