Grilled Jerk Wings


I tend to make major leaps after a small success. I pulled off a grilled romaine salad so I got cocky and took my grilling challenge to wings. I would be lying if I said I wasn’t a little terrified. Additionally I’ll be honest and admit that the emergency water bottle was used a handful of times to put out small rack fires.. However I pulled it off and these wings were yummy. Who knows what’s next in my grilling adventure. Tri-tip anyone?

These wings are spicy and tangy. The original recipe called for a Scotch Bonnet chile pepper which is reportedly much hotter then the habanero pepper I used. If you like really really hot wings then I suggest finding said pepper and using it in this recipe. Our grocery store does not carry it so I had to substitute. I also shared some wings with my neighbors who are connoisseurs of all things chicken wings and they suggested rounding out the sauce with something sweet such as honey. I will certainly heed this advice and cannot wait to make these again. As for the grilling process, this recipe is pretty easy to follow. You season the wings, grill them, and toss them in sauce. Done deal! These will be great for the upcoming Super Bowl and quickly approaching summer barbecues.

Serves: 4     Calories: 460 per serving     Time:25 minutes


  • 2 lbs chicken wings, we bought party wings already cut
  • 2 tbsp olive oil
  • salt and pepper
  • *optional* any chicken rub you like, I used garlic powder, onion powder and a pinch of poultry seasoning
  • 1/4 cup distilled white vinegar
  • 1 large habanero pepper, minced (wear gloves when handling these hot peppers)
  • 2 tbsp yellow mustard
  • 2 tbsp dried oregano
  • scallions, chopped for topping


  1. Light your grill and heat to medium, approximately 350 degrees F
  2. Rub your wings with olive oil, salt, pepper and optional chicken rub.
  3. Put chicken on the grill and turn them occasionally cooking for 25-20 minutes. Times vary depending on the size of your chicken and how often you lift the lid of your grill to turn the wings. Do not open too much as it releases the heat and takes longer to cook your wings. You will know the chicken is done by cutting into one of the wings and finding that there is no redness near the bone.
  4. While your wings cook prepare the sauce by mixing together the vinegar, habanero, mustard and oregano in a large bowl.
  5. Once wings are done and have a nice char add them to the bowl with sauce and toss coating them evenly.
  6. Top the wings with chopped scallions and enjoy!

*photo is an original belonging to me

*Recipe adapted from:

Schlesinger, Chris.  Willoughby, John. “Jerk Wings from Hell.”  Grill It!. Ed. Louise Abbott, Marek Walisiewicz, Kati Dye. New York: DK Publishing, 2008. 165. Print.


Thai Chicken Wings with Peanut Sauce – ★★★★✩

ImageIn my hometown there is a pub called “Patricks” that makes the absolute best wings. I remember frequently after Saturday night church my dad would pick up 50 wings and we would feast after mass. I’ve never tried making my own because of the fear of ruining a perfectly good wing haha! I saw this recipe in The Biggest Book of Slow Cooker Recipes and decided it was time to take a chance. My number one suggestion is to get good quality wings. Our grocery store stocks only one brand of “virgin” wings. Obviously you dont want to get ones that have already been cooked and smothered in sauce so the pickings may be slim. The ones we bought were HUGE and had a lot of skin/fat which is not my favorite but these were awesome anyways. Perry gave them ★★★★✩ and this is why:

“I’m holding onto a star because of the quality of chicken Kelsey used in this recipe. The sauce was tasty and the meat was moist I just did not like the thick skin on the wings. I suggested to Kels that maybe next time she should throw them in the oven for a few minutes before serving them to make the skin a little crispy. All in all the recipe was delicious I just wish the chicken wings and drums themselves were better quality”

Makes 24 wings      Each wing is 53 calories


– 24 Chicken wing drummettes (about 2.25 lbs)

– 1/2 cup of bottled salsa

– 2 tbsp creamy peanut butter

– 1 tbsp lime juice

– 1 tsp soy sauce (low sodium if you can)

– 2 tsp fresh grated ginger

– 1/4 cup of sugar

1/4 cup of creamy peanut butter

– 3 tbsp soy sauce

– 3 tbsp water

– 2 cloves of garlic, minced


1.) Place chicken in your slow cooker. Combine salsa, 2 tbsp peanut butter, lime juice, 2 tsp soy sauce, and ginger. Pour over chicken wings. Toss to coat

2.) Cover and cook on low heat setting for 5-6 hours OR  on high heat setting for 2.5-3 hours.

3.) Meanwhile, for the peanut sauce, in small saucepan combine sugar, 1/4 cup of peanut butter, 3 tbsp of soy sauce, water and garlic. Heat over medium high until sugar is dissolved and the mixture is smooth; set aside (mixture will thicken as it cools)

4.) Drain chicken, discarding the liquid. Return the chicken to the slow cooker. Gently stir in the peanut sauce. Keep warm in a covered cooker on low- heat for up to 2 hours. 

5.) I garnished with sesame seeds because, well frankly, I love sesame seeds! 

6.) Enjoy!

*Photo is original taken by me

**Original recipe found on pg 12 in The Biggest Book of Slow Cooker Recipes.