Jamaican Jerk Wings

Below are the dry jerk rub and wet jerk marinade recipes. You can use them separately or together for a much deeper flavor. Season Wings overnight and cook at 300-350 over direct heat until done to your liking. The hot sauce below is the pineapple Scotch Bonnet dipping sauce you can make from scratch.

Pineapple Scotch Bonnet Hot Sauce Recipe

1 chopped up Pineapple

¼ cup Scotch Bonnet peppers chopped

Juice from one lime

Juice from one orange

½ cup ACV

1 cup raw brown sugar

1½ cup Pineapple juice

1 tbsp jerk seasoning(dry)

Pinch of sea salt

Optional: You could reduce in a saucepan and get more heat out of the peppers.

From Scratch Jamaican Jerk Marinade

1 large yellow onion

1 bunch green onions

2 bulb garlic

1 thumb of ginger

1 bunch fresh thyme

2 tbsp white vinegar

2 tbsp vegetable oil

1 fresh orange squeezed or ¼ cup OJ

2 tbsp of browning or molasses for color

5 tbsp dry jerk seasoning

5 Scotch Bonnet peppers. 2 green, 3 ripe. Leave green ones whole and remove seeds from ripened peppers for a mild marinade. Leave all seeds and membranes in for more spice. Add more salt if you want it more salty.

Blend all the ingredients in a food processor or a blender. If you want it less liquid then reduce oil and vinegar amounts. Use to marinate your meat overnight. Store in refrigerator for up to 3 months.

Jamaican Jerk Rub

5 tbsp kosher salt

3 tbsp granulated garlic

3 tbsp granulated onion

2 tbsp red pepper flakes

2 tsp ground allspice

2 tsp ground ginger

1 tsp coriander

1 tsp ground thyme

½ tbsp dried thyme

½ tbsp ground cinnamon

1 tbsp chili powder

1 tbsp crushed whole allspice

1 tbsp whole allspice

½ tsp nutmeg

Mix dry jerk rub into 4 tbsp neutral oil and toss wings in the mixture.