I make chicken wings every week and these Caribbean Jerk Chicken Wings are one of our favorites:
For months, I tried to duplicate the dry rub a local restaurant uses on their wings, but mine were never as good.
Since the restaurant owner and I went to high school together, I finally just broke down and asked him for the recipe.
I begged and promised to keep his recipe a secret and then he literally laughed out loud and said, “the so-called secret is McCormick!”
I immediately drove home and ordered McCormick Caribbean Jerk Seasoning from Amazon.
The wings at this local restaurant are deep fried but I am going to cook mine on the Big Green Egg.
I’ll also show you my method for creating crispy chicken wings on the cooker.
I start by washing whole chicken wings and then I cut them into flippers and drumettes.
Of course you can leave them whole but I prefer the flippers, so that means John gets to eat the drumettes.
I know, I know . . . he puts up with a lot around here and you should feel sorry for him.
For crispy skin, put the wings in the refrigerator and let the skin dry out prior to cooking.
The amount of time you do this is completely up to you.
Sometimes I leave them to dry out for an hour, and sometimes I’m starving so they only dry out for as long as it takes for me to get the cooker fired-up.
Now sprinkle a little bit of the Caribbean Jerk Seasoning (or your favorite jerk seasoning) on the thick skin side:
I cook my wings at 325F for about an hour to an hour and twenty minutes, raised direct.
That means I use fire bricks to raise the grate (raised), and nothing is between the fire and the wings (direct).
You can accomplish a raised grate many different ways, but this way has been working for me for about 12 years now.
Once your cooker is up to 325F, load up the wings.
I cook my wings with the thick skin side up for most the of the cook.
Here they are after 30 minutes:
They are starting to get crispy:
But not enough.
Here they are after another 30 minutes:
At this point I finally flip the wings and then close all of the vents on the Big Green Egg.
After another 15-20 minutes, you’ll have crispy, smokey, juicy chicken wings!
I flipped them back over so you can see the color:
Now we are ready to toss the wings in the Jerk Seasoning.
My friend’s restaurant deep-fries their chicken wings so their wings are wet when they toss them in the jerk seasoning. That’s important because that is what makes the seasoning stick to the chicken wing.
Since grilled wings aren’t wet when they come off the cooker, I needed to find a way to make the dry rub stick to the wings.
Simply melt half a stick of butter:
And pour it all over the wings.
Make sure all of the chicken wings are covered in the butter:
Now shake on as much or as little of the Caribbean Jerk Seasoning as you like:
Adding the jerk seasoning after they cook gives the chicken wings an amazing punch!
What’s your favorite Dry Jerk Seasoning?
- 3-4 pounds of chicken wings
- Mccormick Caribbean Jerk Seasoning, or other dry rub
- 4 TBS butter
- Wash the raw chicken wings.
- Cut them into flippers and drumettes, or leave whole.
- Sprinkle a little bit of the Caribbean Jerk Seasoning (or other dry rub) on the thick skin side of the wing.
- Put the wings in the refrigerator and let the skin dry out while you get your cooker set-up.
- Big Green Egg set-up: Raised Direct at 325F.
- That means I use fire bricks to raise the grate (raised), and nothing is between the fire and the wings (direct).
- Cook for about 45 minutes to 1 hour with the thick skin side up.
- Flip and cook for another 15 minutes or so with the thick skin side down.
- Melt 4 tablespoons of butter.
- Remove the wings from the cooker and put them in a large bowl.
- Pour the melted butter over the wings and gently stir so that all of the wings are covered in butter.
- Shake on as much or as little of the Caribbean Jerk Seasoning as you like and dig in!