Smoked Jerk Wings with Caribbean Rum Sauce
Appetizers,  Meals

Smoked Jerk Wings with Caribbean Rum Sauce

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These Smoked Jerk Wings with Caribbean Rum Sauce are outstanding!

At a birthday party last week, our good friend made some amazing smoked chicken wings.

My husband and I could not stop thinking about them.

So we made it our weekend plan to make our own smoked wings.

He loves the Caribbean Jerk wings at Buffalo Wild Wings, so that was my inspiration for these.

I have a ridiculous spice collection, and had all 11 of these spices in stock already.

As I was making the sauce with Captain Morgan’s rum, my husband asked why I decided to add rum…my answer?

“Well, duh…pirates…pirates of the Caribbean…rum…got a little captain in ya?!” 😉

I think he still loves me even though I’m kinda weird most of the time.

Smoked Jerk Wings with Caribbean Rum Sauce

How to Make Caribbean Jerk Wings

This is 4 pounds of chicken wings. I coated with some soy sauce and about 5 Tbsps of the jerk seasoning.

Put the rest of the seasoning in a container for later use.

Trust me, you’ll want to use it again and again.

It sat in the fridge for about an hour.

Smoked Jerk Wings with Caribbean Rum Sauce

We have quite a collection of smokers and grills on our back patio.

For this we used our Traeger set to 250 degrees.

Smoked Jerk Wings with Caribbean Rum Sauce

About 2 hours into the smoking I brushed them with some of the rum sauce.

And brushed a few more times during the last 30 minutes of cooking.

Making the total cook time 2 and a half hours.

Just make sure they are 170 degrees with a thermometer.

The sauce was super easy to make!

Just rum, ketchup, soy sauce, lime juice, ginger paste, garlic, and some of the jerk seasoning in a saucepan over medium heat for about 5 minutes.

Click below to get the ginger paste from Amazon

My husband asked if I could just make Smoked Jerk Wings with Caribbean Rum Sauce about once a week, they were so good I did my happy dance after tasting it!

Smoked Jerk Wings with Caribbean Rum Sauce
Smoked Jerk Wings with Caribbean Rum Sauce

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Smoked Jerk Wings with Caribbean Rum Sauce
5 from 4 votes
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Smoked Jerk Wings with Caribbean Rum Sauce

Smoked wings with a homemade Caribbean Rum seasoning and served with an amazing Caribbean Jerk rum sauce!

Course Appetizer, Main Course
Cuisine American
Keyword Caribbean Jerk, Chicken Wings, Rum, Sauce, Smoked Wings, Traeger
Prep Time 10 minutes
Cook Time 3 hours
Servings 4 pounds
Calories 490 kcal
Author Cheri Renee

Ingredients

Caribbean Jerk Seasoning and Chicken Wings

  • 1 cup brown sugar
  • 4 Tbsps ground allspice
  • 2 Tbsps kosher salt
  • 1/2 Tbsp pepper
  • 1/2 Tbsp ground cinnamon
  • 1/2 Tbsp crushed red pepper
  • 1/2 Tbsp ground cloves
  • 1/2 Tbsp tumeric
  • 1/2 Tbsp paprika
  • 1/2 Tbsp dried thyme (leaves or ground)
  • 1/2 Tbsp cumin
  • 4 pounds split chicken wings
  • 1 Tbsp soy sauce

Caribbean Rum Sauce

  • 1 cup brown sugar
  • 3/4 cup dark rum or Captain Morgan’s Rum
  • 3/4 cup ketchup
  • 1/4 cup soy sauce
  • 2 Tbsps lime juice
  • 2 Tbsps Caribbean Jerk Seasoning (recipe above)
  • 3 cloves garlic minced
  • 1 Tbsp ginger paste (or fresh grated ginger)

Instructions

Caribbean Jerk Seasoning and Chicken Wings

  1. To make the jerk seasoning, combine first 11 ingredients together (brown sugar through cumin). Whisk together and break up and clumps of brown sugar.

  2. Pat the wings dry and place in a bowl. Add 1 Tbsp soy sauce and mix to coat evenly. Add 5 Tbsps of the jerk seasoning, toss to coat evenly. Place in the fridge for at least 1 hour.

  3. Place the remaining jerk seasoning in an airtight container and save for later.

  4. Place the wings in a smoker set to 250 degrees for 2 and a half hours, or until thermometer reads 170 degrees. Brush the the Caribbean Rum Sauce  several times during the last 30 minutes of smoking.

Caribbean Rum Sauce

  1. Combine all ingredients in a saucepan over medium high heat. Whisk together until evenly coated. Once it comes to a boil turn heat to low and simmer for 5-7 minutes, whisking occasionally.

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