Game Day Jerk Wings

Game Day Jerk Wings

Game Day Jerk Wings

45 minutes

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Details
  • Serving Size:   10
  • Gluten-Free:   True
  • Weight Watchers:   20 Points
Cuisine
  • American
  • antipasti
  • lunch
  • main course
  • starter
  • snack
  • appetizer
  • main dish
  • antipasto
  • hor d'oeuvre
  • dinner
Comments
Ingredients
  • 60 jumbo chicken wings split with wing tips removed
  • 1/4 cup pasilla chile powder
  • 1/4 cup kosher salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons ground cayenne pepper
  • 2 tablespoons jamaican ground allspice
  • 1 bottle Pickapeppa Sauce (available at most supermarkets)
  • 3 tablespoons of unsalted butter
  • 3 tablespoons honey
  • 5 or more dashes Tabasco sauce (depending how hot you like it!)
  • 1 tablespoon red pepper flakes
  • carrot sticks and celery sticks
  • Blue Cheese Dressing
Instructions

Split wings apart into 2 sections and slash a slit in the flat part of the wing for quicker cooking.

Combine chile powder, salt, black pepper, cayenne, and allspice in a bowl and sprinkle liberally over the wings (you don't need to use all of it). Refrigerate for at least 1 hour.

Combine Pickapeppa sauce, butter, honey, Tabasco, and pepper flakes in a medium saucepan over low heat until it is well incorporated.

Let wings come to room temperature.

Prepare grill for medium high direct heat. Grill dry rubbed wings for 20-25 mins, constantly turning the wings with tongs to maintain good grill marks without over-charing the wings. Take the biggest wing after 20 mins and take a bite out of it, and if the juices run clear, they are done.

Place wings in a large bowl and toss with the jerk sauce.

Serve with blue cheese dressing and carrots.

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