Caribbean Jerk Chicken Wings
My method for crispy chicken wings on the Big Green Egg with Mccormick Caribbean Jerk Seasoning.
  • 3-4 pounds of chicken wings
  • Mccormick Caribbean Jerk Seasoning, or other dry rub
  • 4 TBS butter
  1. Wash the raw chicken wings.
  2. Cut them into flippers and drumettes, or leave whole.
  3. Sprinkle a little bit of the Caribbean Jerk Seasoning (or other dry rub) on the thick skin side of the wing.
  4. Put the wings in the refrigerator and let the skin dry out while you get your cooker set-up.
  5. Big Green Egg set-up: Raised Direct at 325F.
  6. That means I use fire bricks to raise the grate (raised), and nothing is between the fire and the wings (direct).
  7. Cook for about 45 minutes to 1 hour with the thick skin side up.
  8. Flip and cook for another 15 minutes or so with the thick skin side down.
  9. Melt 4 tablespoons of butter.
  10. Remove the wings from the cooker and put them in a large bowl.
  11. Pour the melted butter over the wings and gently stir so that all of the wings are covered in butter.
  12. Shake on as much or as little of the Caribbean Jerk Seasoning as you like and dig in!
Recipe by Necessary Indulgences at