Jerked Smoked Chicken Wings Recipe

Prepare wings

Pat the wings dry with paper towels and place in a large bowl. Trim any excess skin. This helps the marinade adhere and promotes crisping during smoking.

Add lime juice, olive oil, salt and black pepper to the wings and toss to coat evenly.

Make jerk paste

In a blender or food processor combine allspice, cinnamon, thyme, chopped scallions, minced garlic, scotch bonnet (use half or less to control heat), brown sugar, soy sauce and white rum (if using). Blend to a coarse paste. Scrape down sides as needed. The paste should be thick but spreadable.

Taste a tiny amount of paste (if safe) and adjust for heat or sweetness: add more brown sugar for sweetness or another 1/4 scotch bonnet for heat.

Reserve about 2 tablespoons of the jerk paste for basting during cooking and add the remaining paste to the bowl with the wings. Massage the paste thoroughly into the wings so each piece is evenly coated.

Cover and refrigerate for at least 2 hours, preferably overnight (6–12 hours) for best flavor.

Set up smoker or grill

Preheat your smoker to 275°F (135°C). If using a charcoal or gas grill, set for indirect heat at about 275–300°F and prepare a small foil packet of soaked apple or hickory wood chips to add smoke. Oil the grill grates or spray wings lightly with cooking oil to prevent sticking.

Place wings skin-side up on the smoker/grill rack, spacing them so air and smoke circulate. Add wood chips to the smoker or foil packet to generate a steady, mild smoke.

Smoke the wings for 25–35 minutes, then flip and smoke another 20–25 minutes until the internal temperature reaches 165°F (74°C) and the skin is set. Total smoke time ~45–60 minutes depending on wing size.

Chargrill finish

For chargrilled finish and slight crisp, transfer wings to a hot grill or increase heat to medium-high. Baste once or twice with reserved jerk paste (1–2 tbsp) while turning, and sear 1–2 minutes per side until char marks develop. Watch closely to avoid burning the sugar in the paste.

Saucing option

Choose one finishing sauce: cranberry jerk, mango BBQ, or hot. Lightly brush wings with 1/2 cup cranberry jerk sauce or 1/2 cup mango BBQ, or 1/4 cup hot sauce during the last 2–3 minutes of grilling, turning once so sauce sets but does not burn. If you want a glazed build-up, brush twice with a 30–60 second rest between coats.

Remove wings from grill and rest 5 minutes so juices redistribute and sauces set.

Garnish with chopped cilantro and serve with lime wedges on the side.