Smoked jerk chicken wings are tender, deeply flavorful wings marinated in a Jamaican blend of scotch bonnet peppers, fresh thyme, and citrus, then smoked low and slow before finishing in a rich, caramelized butter glaze made from the reserved marinade.
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In a food processor, combine the white onion, green onions, garlic, scotch bonnet peppers, juice of 1 orange, juice of 1 lime, fresh thyme, soy sauce, white vinegar, allspice, cinnamon, nutmeg, and coriander.
Blend the marinade ingredients until mostly smooth. Then, add the coconut sugar and blend again until fully incorporated.
Pour about one-third of the marinade into a small saucepan and set aside for the sauce. Pour the remaining two-thirds over the chicken wings in a large bowl.
Mix the wings and marinade thoroughly to ensure they are evenly coated. Cover and refrigerate for at least 12 hours.
Preheat your smoker to 375°F. Arrange the marinated wings on the smoker grates and cook for about 50 minutes, or until cooked through and charred in spots.
While the wings are smoking, prepare the sauce. Heat the reserved marinade in the saucepan over medium heat. Add the juice of the remaining orange and lime.
Bring the sauce to a boil and let it reduce by about 50%, until it has thickened slightly.
Remove the sauce from the heat and whisk in the cold unsalted butter until it's melted and the sauce is glossy.
Place the cooked wings in a large bowl, pour the finished sauce over them, and toss to coat completely.
Store cooled wings in an airtight container in the refrigerator for up to 3 days; reheat gently in a 300°F oven for 10–15 minutes.
smoker · meat thermometer · blender or food processor (for jerk marinade)
Yes. Blend the marinade (onion, garlic, scotch bonnets, thyme, citrus, soy sauce, vinegar, allspice) up to 24 hours ahead and refrigerate. Reserve half before marinating the wings.
At least 4 hours, but overnight (12–24 hours) develops the deepest flavor without overpowering the chicken.
Smoke at 225–250°F until the internal temperature reaches 165°F, typically 1.5–2 hours depending on wing size and smoker consistency.
Yes. Use habanero peppers (slightly milder heat) or ghost peppers (significantly hotter). Adjust quantity to taste.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 10–15 minutes to avoid drying out.
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