Because it’s an excuse to cook chicken wings, that’s why.
The process I take is the same nearly every time with chicken wings because I love the results: Rub, Smoke for 45-60 minutes, Sear to finish, toss in sauce. You’ll find this process with my standard Buffalo style chicken wings, as well as the Honey Bourbon Wings. What changes the experience is the SAUCE.
With help from my friend, Malcom at How to BBQ Right, here is yet another sauce to tantalize your taste buds: Caribbean. YUM. Spicy, unique, tasty. Really, really good.
If you’re doing wings for the Superbowl like hundreds of thousands of others, why not do a Wing Sauce Bar? Make a bunch of different sauces and let your guests mix and match. Buffalo, Honey Bourbon, Caribbean…and create another one or two!
Caribbean BBQ Chicken Wings
- Jerk Seasoning
- 2 Tbs Butter
- 2 Green onions chopped fine white parts only
- ½ Cup Ketchup
- ½ Cup Light Brown Sugar
- ¼ Cup Honey
- 1/4 C apple cider vinegar
- ¼ C Frank’s cayenne pepper sauce or similar
- 1 Tsp ground black pepper
- 1/4 C Worcestershire sauce
- Juice of 1 Lemon
- 2 Tbs Jerk Seasoning
- Simmer onion and butter in pan for a few minutes
- Add remaining ingredients. If you want it thicker, create a slurry with cornstarch and water and add to sauce.
For Chicken Wings
- Set up your grill for indirect cooking.
- Place thawed wings on a sheet and sprinkle with Jerk Seasoning.
- Place wings on grill away from heat and smoke with apple wood for about 45 minutes at 250. (If you don't have time to smoke, you could certainly just sear over direct heat)
- While wings are smoking, go inside and make the sauce-let simmer for at least 30 minutes.
- Move wings over direct heat and sear to crisp skin - only takes a couple minutes per side.
- Toss wings with sauce in a bowl!