3# chicken wings
4 tablespoons of your Jerk seasoning
½ cup Jerk Sauce
1 quart of water
1 tablespoon of Salt
Set the chicken wings into a large bowl. To brine add salt and cover with water. Cover
and refrigerate about 3 hours to brine.
Prepare your Jerk Seasoning by combining all your spices in bowl and mixing to
distribute flavors evenly.
Prepare your Jerk Sauce by combining all sauce ingredients in a food processor or
blender. Process until smooth; refrigerate until ready to use.
Remove the wings from the brine and pat them dry.
Set them into a large bowl and rub the Jerk Seasoning into the skins. Get it in there!
Set up your Tuscan Grill with a 1-2” layer of coals as a bed underneath. Grill the wings
for 7-12 minutes, flipping once, half-way through cooking time. Keep an eye on them so
the skins do not overcook, some char is desired. Cook to 165F using a probe
thermometer at the thickest part of the meat to test for doneness.
Once cooked through, toss the wings with the Jamaican Jerk sauce and serve alongside
Rice & Peas, Roasted Sweet & Spiced Carrots, and a cold refreshing beverage.