Spicy dry jerk rubbed smoked chicken wings
If you are going to attempt this recipe just keep in mind that there is no substitute for the jerk seasoning I use. The badia jerk seasoning has little to no salt. The rub is essential to provide a crust and you want a heavy rub on the wings so if you substitute there is a chance of them being overly salty and inedible.
Spicy dry jerk rubbed smoked chicken wings
If you are going to attempt this recipe just keep in mind that there is no substitute for the jerk seasoning I use. The badia jerk seasoning has little to no salt. The rub is essential to provide a crust and you want a heavy rub on the wings so if you substitute there is a chance of them being overly salty and inedible.
Cooking Instructions
- 1
Combine all ingredients for the rub in a zip lock bag and shake vigorously
- 2
Using kitchen shears you want to cut the tips off and then cut a slit in the skin between the leg and flat then bend the wing backwards until you hear a slight snap and the wing somewhat straightens out. This method is going to allow both sections to cook evenly as well as ease of separating the sections while eating.
- 3
Pat the wings dry with a paper towel and add the rub to both sides liberally and set in the fridge for at least two hours
- 4
Smoke at 225 for 30 minutes skin side up. Crank to 350 and cook skin side down for 20 minutes. Flip wings for the last 10 minutes and pull the wings off and cool.
- 5
When ready heat your grill and crisp on medium or on you smoker.
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