Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Jerk Marinade
For Smoking & Finishing
Method
Jerk Marinade
Prepare marinade
In a food processor or high-speed blender add scallions, yellow onion, garlic, ginger, scotch bonnet (seeded if desired), fresh thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, kosher salt and black pepper. Process until a smooth, slightly coarse paste forms, scraping down the sides as needed (about 30–45 seconds).
Marinate wings
Pat the 8 chicken wings dry with paper towels. Place wings in a large bowl or zip-top bag and pour the jerk marinade over them. Massage the marinade into the wings so each piece is evenly coated. Refrigerate and marinate for at least 3 hours, preferably overnight (8–12 hours) for best flavor.
For Smoking & Finishing
Prepare smoker or grill
Soak wood chips for 20–30 minutes if using a charcoal or gas grill. Preheat your smoker or grill to maintain a steady 225–250°F (107–121°C). If using a charcoal grill, arrange coals for indirect heat; if using a gas grill, heat one side and keep the other side off for indirect cooking.
Smoke the wings
Place the wings on the smoker or on the cool side of the grill in a single layer, skin side up. Add the soaked wood chips to the smoker box or coals. Smoke at 225–250°F (107–121°C) for 45–60 minutes, or until the internal temperature reaches 165°F (74°C) and skin is set and slightly darkened. Maintain consistent temperature and add more wood chips as needed to keep smoke flowing.
Increase heat for crisping
After the wings reach 165°F, transfer them to direct heat or increase the smoker/grill temperature to 375–400°F (190–204°C) to crisp the skin, about 5–10 minutes per side. Watch carefully and rotate so they brown evenly without burning. If you prefer, finish under a hot broiler for 3–5 minutes, turning once.
Rest and serve
Remove wings from the grill and let rest for 5 minutes. Squeeze extra lime wedges over the wings and sprinkle with chopped cilantro or parsley if using. Serve hot.