The trick is to smoke the meat and not make the meat smoke

JAMAICAN JERK CHICKEN WINGS

  Date: September 30, 2012
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I've long wanted to try Jamiacan Jerk Chicken & what better way to do it than Wings? The recipe for the jerk seasoning had lots of hot but very little sweet ingredients. I was surprised by the end results because they were very flavorful but not super spicy. I think it may be in part because I only marinaded the wings for 3 hours out of the possible 24 I could have. I plan to make these wings again soon and will marinade them for 24 hours. The rest of the cook was easy. The wings were dried off a bit and direct grilled at 350 degrees until cooked. Everyone else loved them, I think my preconceptions of spiciness may have prevented me from appreciating them the same way as the others. I am anxious to make these again with the longer marinade time and I will report on the results here.
Recipe Source:
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Big Green Egg
Big Green Egg Lifestyle Magazine v2.12:
Fired-Up Chicken Wings - Page 17

Here is a version of the recipe from the Big Green Egg Website: FIRED-UP CHICKEN WINGS.
Grill:
Alt image
Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Food Processor
  • BGE Cast Iron Grill Grid
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal