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Jerk Wings

THEBuckeye
THEBuckeye Posts: 4,232
in EggHead Forum

Marinated for 48 hours. Raised indirect at 275 for 2 hours. Pimento foil pack on coals.

Eggtoberfest 2015 here we come.
image
New Albany, Ohio 

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Comments

  • TCT
    TCT Posts: 168
    Looks awesome! Wish I were eating them tonight.

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,675
    Yum! Any chance you would share your recipie?

    I would rather light a candle than curse your darkness.

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Great color! Plate me up Buckeye ;)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • caliking
    caliking Posts: 19,780
    I hope you had another plate, because I would be all over that one.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • pgprescott
    pgprescott Posts: 14,544
    Didn't we have enough name calling last night? What did these poor wings do to be verbally assaulted like that? They look quite nice to me, I don't get it.
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  • dstearn
    dstearn Posts: 1,705
    Looks good, was the skin crisp cooking indirect?
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    @Ozzie_Isaac

    Here you go! Same marinade I used for my jerk chicken and jerk pork cooks. I'd thrown on a few wings with the chicken and they were fall of the bone. 

    This is from Blanchard's "At the Beach" cookbook. The recipe is for Shrimp but works well for Chicken. We've done it many times but this was the first time on the Egg. Habanero works but we found one provides enough heat. Two is over the top. 


    1 Tbsp. ground allspice
    1 tsp. dried basil
    1 tsp. ground nutmeg
    1 tsp. ground cinnamon
    1 Tbsp. dried thyme
    1 tsp. cayenne pepper
    1 Tbsp. light brown sugar
    1 Tbsp. salt
    1 tsp. freshly ground pepper
    1/4 cup olive oil
    1/4 cup soy sauce
    3/4 cup cider vinegar
    1/2 cup freshly squeezed orange juice
    2 Tbsp. freshly squeeze lime juice
    2 scotch bonnet peppers, minced (I used habanero peppers)
    1 small onion, minced
    3 scallions, thinly sliced 


    New Albany, Ohio 

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  • THEBuckeye
    THEBuckeye Posts: 4,232


    A little bit if crisp but like I said, I was going for low and slow - fall of the bone. 

    Next time, same marinade (48 hours) I'll go raised direct for more crisp. 

    It's actually the pimento smoke that produces the gorgeous color. 
    New Albany, Ohio 

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    FYI, the recipe yeild enough sauce for my pork cook and wing cook with some left for "sauce on the side".
    New Albany, Ohio 

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  • Eggingaround
    Eggingaround Posts: 357
    They look awesome. Thanks for posting the recipe
    Mckinney, TX
    LBGE--AR with Rig extender 
    Mini Max
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,675
    @THEBuckeye thanks for the recipie. Gonna give this one a whirl.

    I would rather light a candle than curse your darkness.

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  • THEBuckeye
    THEBuckeye Posts: 4,232

    You are more than welcome. 

    You'll  need to but some pimento chips from www. pimentowood.com for the smoke! Be sure to out the chips in a foil packet and not let it burn! 
    New Albany, Ohio 

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  • THEBuckeye
    THEBuckeye Posts: 4,232


    When you prepare the marinade, bring it to a boil, then reduce to  low simmer for about 10 minutes. That's all you need to do. 
    New Albany, Ohio 

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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Those look awesome! Nice job!
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  • Zmokin
    Zmokin Posts: 1,938
    Here are mine tonight.  I used pimento wood, but not sure if I can say the high priced wood is worth it.  I did water down my Walkerswood so as to keep them mild enough for my young'un.  I was quite pleased with the result, very tasty, but mild enough for those who don't like flaming fire in their mouth.




    Pre Mother's Day Dinner snack
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Chips or sticks? Or both?

    I'll re-order the chips for sure, probably not the sticks.
    New Albany, Ohio 

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  • Carolina Q
    Carolina Q Posts: 14,831
    Zmokin said:
    I did water down my Walkerswood so as to keep them mild enough for my young'un.  I was quite pleased with the result, very tasty, but mild enough for those who don't like flaming fire in their mouth.
    Those look great! Walkerswood also makes a (very) Mild version. If it's too mild, you can chop up some habanero and add it in. For me, the added bonus is, the mild has a MUCH lower sodium content. The jar in the center...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bluebird66
    bluebird66 Posts: 2,951
    Thanks for the recipe. I made some jerk chicken this weekend with Walkerswood jerk. First time making it and it was delicious.
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • mahenryak
    mahenryak Posts: 1,324
    Those look absolutely delicious.  One of these days I'm going to have to break down and place an order from the site you referenced.  I've visited it a couple of times.  I have been tempted.  Maybe my third visit to the pimentowood.com site will be the charm.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • Zmokin
    Zmokin Posts: 1,938
    edited May 2015
    THEBuckeye said:
    Chips or sticks? Or both?

    I'll re-order the chips for sure, probably not the sticks.
    chips

    Carolina Q said:
    Zmokin said:
    I did water down my Walkerswood so as to keep them mild enough for my young'un.  I was quite pleased with the result, very tasty, but mild enough for those who don't like flaming fire in their mouth.
    Those look great! Walkerswood also makes a (very) Mild version. If it's too mild, you can chop up some habanero and add it in. For me, the added bonus is, the mild has a MUCH lower sodium content. The jar in the center...

    I know, but all I had in my fridge was the spicy, next time I order, I think I'll get some of both.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    mahenryak said:
    Those look absolutely delicious.  One of these days I'm going to have to break down and place an order from the site you referenced.  I've visited it a couple of times.  I have been tempted.  Maybe my third visit to the pimentowood.com site will be the charm.
    Bust a move, Life is short! 
    New Albany, Ohio 

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