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Jerk Wings

Supplemented dinner tonight with a handful of chicken wings. Marinated in WalkersWood jerk marinade for 60 minutes then grilled at 350, grid raised on fire bricks, with what was left of some Pecan and Peach wood from a previous cook. Enjoyed a Four Roses Single Barrel Bourbon along the way!

Results were great!!! Never cooked wings before because I haven't been able to get a nice crisp skin with juicy meat, but since I've started cooking spatchcock chickens on a raised grid at 350 with positive results I figured the wings would be a natural progression...and boy was I right!!! 

The wings were great, crispy skin with flavorful juicy meat underneath. Can't wait to do these again for friends and family!!!


Chicago, Illinois

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