Jerk Smoked Wings Recipe

Prepare and brine (optional)

Pat wings dry. If time allows, place wings in a bowl with 1 tsp salt and 1 cup cold water and refrigerate 30 minutes to 1 hour, then pat dry. This step helps juiciness but is optional.

Make jerk marinade

In a blender or bowl, combine light brown sugar, sea salt, black pepper, allspice, cinnamon, nutmeg, garlic powder, onion powder, smoked paprika, dried thyme, seeded scotch bonnet (if using), chopped green onions, soy sauce, vegetable oil and lime juice. Blend or whisk until a thick paste forms. Taste and adjust heat/salt as needed.

Marinate wings

Toss the 8 wings in the jerk marinade, ensuring each piece is evenly coated. Cover and refrigerate at least 2 hours, preferably overnight for best flavor penetration.

Prepare smoker or grill

Preheat your smoker to 225–250°F (107–121°C). Use a mild wood (apple, cherry, or oak) for complementary smoke. If using a grill, set up for indirect heat and stabilize temperature to the same range.

Smoke the wings

Remove wings from fridge 20–30 minutes before smoking. Place wings on the smoker/grill rack skin-side up. Smoke for 60–90 minutes, until internal temperature reaches 165–175°F (74–79°C) and skin is firm. At about 45–50 minutes, begin checking doneness and color. For crispier skin, finish over direct heat or under a broiler for 3–5 minutes, turning once to avoid burning.

Combine diced mango (or mango puree), ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, salt, black pepper and chili flakes in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook 8–10 minutes until mango softens and sauce thickens. For a smooth sauce, puree with an immersion blender or regular blender until smooth. Adjust seasoning and keep warm or refrigerate until serve.

In a small saucepan, combine cranberries, orange juice and brown sugar. Bring to a simmer over medium heat and cook 8–10 minutes until cranberries burst and mixture thickens. Stir in 1 tbsp jerk seasoning (reserved or from jar), lime juice and salt. Cook another 1–2 minutes. If desired, pulse in a blender for a smoother consistency. Taste and adjust sweetness or heat.

If offering 'Try ’em Hot', melt 2 tbsp butter and whisk into 1/4 cup hot sauce (or use prepared hot chicken sauce) until incorporated. Toss smoked wings in the hot sauce immediately before serving to coat evenly.

Arrange smoked wings on a platter. Offer Mango BBQ and Cranberry Jerk sauces on the side in small ramekins. If using the hot toss option, present tossed wings separately or toss to order. Garnish with chopped cilantro or parsley and serve with lime wedges. Recommended serving temperature: hot, straight from smoker or after a brief broil for crispness.