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Test Kitchen Approved

Crispy Sweet Jerk Chicken Wings

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Prep Time

5 Minutes

Cooking Time

30 Minutes

Recipe By Ashlee Redger, Savory Spice Test Kitchen

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.

Serving Suggestions

Instead of the standard carrots-and-celery accoutrements, serve with orange wedges and garnish with cilantro leaves.

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.

Ingredients

Vegetable oil, for frying

4 lbs. chicken wings, split into drumettes and wing flats*

1 cup corn starch


Savory Spice ingredients in this recipe

Directions

Step 1: First fry

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 2: Second fry

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 3: Heat sauce

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.