I don’t know about you, but I absolutely love cooking chicken wings on my Kamado.
Typically, I’ll make hot wings because both my wife and I can’t ever seem to get enough spicy food, but every once in a while, it’s nice to switch things up a bit and that’s exactly what this Jamaican Jerk Chicken Wing recipe does.
With this recipe, you’ll be trading the heat of your typical hot wing for the fresh, unmistakable flavors of fresh ginger, thyme, allspice, and orange juice. Combine those flavors with the subtle smoke of your favorite smoke wood and you have a killer chicken wing recipe that will perfectly compliment your everyday hot wing.
Definitely consider making these for friends and family of yours who enjoy chicken wings, but would rather have something a little less spicy.
As always, please let me know your thoughts and recipe variations in the commends below. Enjoy!
- 6 scallions, greens part only
- 1 tablespoon finely minced fresh ginger
- 1 teaspoon ground allspice
- 1 tablespoon fresh thyme
- 1 tablespoon dark brown sugar
- 1⁄2 cup fresh orange juice
- 1⁄4 cup white vinegar
- 1⁄4 cup soy sauce
- 1⁄2 cup olive oil
- Puree all ingredients above in a blender until smooth
- Set aside a small amount of marinade for basting and place the chicken wings in the remainder
- Marinate chicken wings overnight
- Set the Kamado up for indirect cooking and bring your temperature to 350°F
- Use just a few chunks of your favorite smoke wood - I tend to use hickory
- Cook for about an hour and then baste with the leftover marinade
- Cook for an additional 30 minutes or so, until internal temperature reads 160°F. Always use a Thermapen to ensure grilled food is safe to eat before serving.