Caribbean Jerk Chicken Wings
Author: NecessaryIndulgences.com
- 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!
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2015/05/caribbean-jerk-chicken-wings/
3.5.3226