Smoked Jerk Chicken Wings

4 from 5 votes

These wings are seasoned with a perfectly balanced blend of savory spice and cooked low and slow on the smoker to add amazing depth of flavor, but the recipe can be followed by baking the wings in the oven (if you must.)

Prep Time15

Cook Time1

Marinade Time8

Total Time9 15

Course: Appetizers, Main Dish

Cuisine: Barbecue, Party Food

Keyword: Smoked Jerk Chicken Wings

Servings: people

Author: Susie Bulloch

Ingredients

4 pounds chicken wings

Marinade

1 cup green onions roughly chopped
¼ cup pickled jalapeños more if you like additional spice
1 1-inch knob fresh ginger peeled
3 cloves garlic
3 Tablespoons homemade jerk seasoning
3 Tablespoons canola oil or vegetable oil
3 Tablespoons water

Instructions

Make the marinade. Add all ingredients for the marinade in a blender or food processor. Process until fully combined. Add water one tablespoon at a time while the blender is on until the marinade reaches a smooth consistency. Test your marinade for seasoning before adding it to your raw chicken wings. Each jerk seasoning blend has differing seasonings and amounts of salt included. A quick taste will let you know if you need to add more salt or heat before you get the wings in there.
Marinate the chicken wings. Place the chicken wings in a gallon-sized zip-top barg or large glass bowl. Pour the marinade directly over the chicken wings. Cover and refrigerate for 8 hours or overnight.
Preheat. When you're ready to cook, start up your smoker (or oven) and try to keep the temperature around 200 degrees F.
Smoke the wings. Once your smoker is up to temperature, place the wings directly on the grill grates or on a metal cooling rack over a cookie sheet. You don't want the wings to cook sitting in their own juices or the skin will be soggy instead of crisp. Shake on some additional jerk seasoning before closing the door, if you like.
Finish smoking. Flip wings over every 30 minutes. Allow the wings to cook for a total of 1 1/2 hours. The wings will be brown and crispy and the internal temperature should read 165-170 degrees F.
Serve immediately. Serve with a side of ranch dressing/sour cream/Greek yogurt to cool the heat a little and garnish with additional sliced green onions.

Nutrition