Crispy Sweet Jerk Chicken Wings
Recipe by Ashlee Redger, Savory Spice Test Kitchen
Crispy & Fried Foods
Be the party MVP with this out-of-the-box, jerk-chicken-meets-bar-snack chicken wings recipe. These wings have it all: sweetness, warm spices, a hint of citrus, and subtle heat.
The secret to crispy chicken wings? Twice frying! This method provides a crispy skin that holds onto sauce better than baked or grilled wings.
Serves
8 servings
Prep Time
5 minutes
Cooking Time
30 minutes
Ingredients
Vegetable oil, for frying 4 lbs. chicken wings, split into drumettes and wing flats* 1 cup corn starch
Sweet Jerk Barbecue Sauce
1 (12 oz.) bottle Sweet Jerk Barbecue Sauce
Directions
Step 1
First fry
Step 2
In a large pot, heat 2 to 3 inches of oil to 325 degrees. In batches, toss wing pieces in corn starch, shake off excess, and fry for about 6 min., or until wings just begin to brown. Set on a paper towel-lined plate or baking sheet topped with a cooling rack.
Step 3
Second fry
Step 4
Once all wings have been fried once, increase oil temperature to 375 degrees and fry wings again (in batches) until golden, about 4 to 5 more min.
Step 5
Heat sauce
Step 6
Meanwhile, pour Sweet Jerk Barbecue Sauce into a small pot over medium heat and cook until warm. Drain excess oil from wings, then toss in warm sauce to coat.
Recipe Notes
*To split wings, cut at both joints in the wing. Discard wing tips or save them to simmer in homemade soups or chicken stock.
Leave a comment
Join us at the table
Taste, share, and savor—join us for 10% off your first order, loyalty rewards, and endless flavor inspiration.