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Caribbean Jerk Chicken Wings Recipe

Caribbean Jerk Chicken Wings

Recipe courtesy Russell Gwatney and Rick Dalton

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on April 28, 2013

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    Love making new things for my boyfriend and he LOVED this recipe so much he is making large amounts of the sauce for the future!

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  • on April 20, 2013

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    I made this, and I don't cook that much and it was devoured. The sauce is uber good!

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  • on February 08, 2013

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    This recipe is fantastic! One of the best I've ever made so far! I baked the wings also.

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  • on December 25, 2012

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    These wings were very good. In reading the reviews, it needed to be Cattleman's Gold. I had a hard time finding the Cattleman's Gold and went to several different grocery stores, in addition to a specialty store that just carried sauces. I ended up ordering it online. I prepared the wings according to direction and instead of grilling, I roasted in the oven and they turned out great. Since I was taking to a potluck, I put the roasted, seasoned wings into a crock pot and poured the sauce over the top, put it on low and let it marinate and cook overnight. In the morning, they turned out fantastic.

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  • on September 01, 2012

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    Wow these are good! And so easy to prepare. I couldn't find Cattleman's Gold in my grocery store so I used a regular barbecue sauce and added 2 tablespoons of prepared mustard. I baked them according to the directions provided by jcorgidog_487128. They turned out great. I've made them twice now and my family just raves about them. They can't get enough. My 15 year old daughter, who has steadfastly resisted my efforts to teach her how to cook, asked me to teach her how to make these wings. Hi praise, indeed.

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  • on August 11, 2012

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    The wings were delicious. I cooked them on a charcoal BBQ grill so I didn't taste as much of the jerk flavor as I would have liked. Next time I'll cook them on the indoor grill instead. Overall, great wings!

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  • on January 26, 2012

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    These wings were too good!!! I have to admit that I did an all bake version, using time and temperature techniques from another wing recipe. Bottom line is they were cooked perfectly, falling off the bone and very moist.

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  • on November 01, 2011

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    These wings were too good!!! I have to admit that I did an all bake version, using time and temperature techniques from another wing recipe. Bottom line is they were cooked perfectly, falling off the bone and very moist.

    I couldn't find any pre-packaged jerk spice, so I found a recipe and made my own. I added some vegetable oil to the dry spices and coated the wings. I baked them at 425 for 30 minutes, turning them and continuing cooking for an additional 20. I then drained the chicken fat and coated them with the sauce, cooking for an additional 10. They came out glazed beautifully, and I have to say that the sauce knocked my socks off! I did find Cattleman's Gold sauce at my grocery store, and it is the perfect base for this sauce.
    This recipe is easily as good as the much more time intensive jerk chicken recipes which call for the chicken to be marinated for 8 or more hours. So easy and one of the best chicken recipes I've EVER made!!!

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  • on October 23, 2011

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    EXCELLENT. Made it very spicey then the sauce just balanced it all out.

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  • on June 26, 2011

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    amazing! you have to use the recommended sauce - its all about the sauce!!!

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