Smoked AND fried wings for the win.
Chef Ryan shares his recipe for a biggo’ batch of wings that have that perfect kick from our smoky Jamaican Jerk blend. Then things (somehow) get even better when you throw in garlic while frying.
And do not sleep on this Pineapple Salsa – you’ll be putting this stuff on everything or just chowing down with some chips.
Jamaican Jerk Wings with Pineapple Salsa
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 2–4 servings 1x
Ingredients
Scale
Ingredients:
- 2–4 lbs of split chicken wings
- 3 tbsp Spiceology Jamaican Jerk seasoning
- 2 tsp soy sauce
For the Pineapple Salsa
- 1 pineapple, diced
- 1/2 red onions, diced
- Cilantro, finely chopped
- 1/2 ounce Jamaican Rum
- 1 lime, zested and juice
- Canola oil for frying
- Optional – thinly sliced garlic
Instructions
- Heat your smoker to 250°F
- Place your wings in a bowl, season with soy sauce and Spiceology Jamaican Jerk seasoning. Set aside for 20 minutes while you prepare the salsa. Mix all ingredients for the salsa together and let the flavors marry for 20 minutes.
- Once your smoker is to temp, place your wings on the smoker. Depending on the size of your wings smoke between 30 minutes to 1 hour or until 150°F internal (they will finish once we fry them).
- Heat oil to 350-375°F. If your using the garlic to make garlic chips, slice 3 cloves thinly.
- When the oil is hot, carefully add in your wings and garlic, if using. These don’t take long to get crispy, about 3 minutes total time. (If using garlic, once it starts to brown, remove from oil as it will burn and become bitter).
- Place into a bowl and season with more Jamaican Jerk seasoning. Finish these wings with your pineapple rum salsa and crispy garlic and enjoy on a summer evening.
