Game Day Jerk Wings


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


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.


I've made these wings for numerous Celtics, Patriots, Redsox, and Bruins games. There a tad on the spicy side, but still very good. If you don't have a grill, fry the wings at 375 in peanut oil or corn oil (don't use vegetable, your house will smell like fish). I hope you enjoy them with friends and family on your next game day!


8-10 servings


Wednesday, January 6, 2010 - 5:53pm


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