Name: Caribbean Style Grilled Hot Wings Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Caribbean
Ingredients: 4 pounds Chicken Wings; All-Purpose Spice Rub, to taste; 2 tablespoons Butter; 1 bunch Scallions; 1 clove Garlic; 1 cup Water; 1/2 cup Ketchup; 1/2 cup Brown Sugar; 1/4 cup Honey; 1/4 cup Apple Cider Vinegar; 1/4 cup Frank’s® RedHot® Sauce; 1 teaspoon Freshly Ground Black Pepper; 1/4 cup Worcestershire Sauce; 1 Lemon (juiced); 2 tablespoons Jerk Seasoning; 1 teaspoon Corn Starch; 2 tablespoons Ice Water (for slurry)

Introduction

These Caribbean Style Grilled Hot Wings offer a perfect balance of smoky, spicy, and sweet flavors. Marinated with vibrant jerk seasoning and coated in a tangy, homemade sauce, they make an irresistible appetizer or party favorite. Grilled to crispy perfection, these wings are sure to impress your guests.

The image shows a pile of glazed chicken wings covered in a thick, shiny dark brown sauce with a sticky texture. The wings are arranged closely together, each piece showing a mix of crispy and saucy parts with a rich, slightly charred look. Small pieces of chopped green onions are scattered on top, adding a fresh green color contrast to the deep tones of the chicken. The wings sit on a white surface with a faint white marbled texture visible beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds Chicken Wings

All-Purpose Spice Rub, to taste

2 tablespoons Butter

1 bunch Scallion

1 clove Garlic

1 cup Water

1/2 cup Ketchup

1/2 cup Brown Sugar

1/4 cup Honey

1/4 cup Apple Cider Vinegar

1/4 cup Frank’s® RedHot® Sauce

1 teaspoon Freshly Ground Black Pepper

1/4 cup Worcestershire Sauce

1 Lemon

2 tablespoons Jerk Seasoning

1 teaspoon Corn Starch

Instructions

Step 1: Season both sides of the chicken wings with all-purpose spice rub. Let them sit for a few minutes to let the flavors adhere.

Step 2: Prepare your grill for direct grilling with one chimney of hot coals. Oil the cooking rack to prevent sticking.

Step 3: Melt butter in a small saucepan. Add chopped scallion and minced garlic, sauté for 1½ minutes until fragrant.

Step 4: Add water, ketchup, brown sugar, honey, apple cider vinegar, Frank’s RedHot sauce, black pepper, Worcestershire sauce, juice of one lemon, and jerk seasoning to the saucepan. Heat to a gentle simmer.

Step 5: In a small bowl, whisk corn starch with 2 tablespoons of ice water to make a slurry. Stir it into the simmering sauce. Once the sauce reaches a low boil, reduce heat and cook, stirring occasionally, until thickened, about 30-40 minutes.

Step 6: Spread the charcoal evenly in the grill and place the oiled cooking rack over it. Ensure the rack is sprayed lightly with vegetable cooking spray to prevent flare-ups.

Step 7: Allow the grill to reach 350-375°F (176-190°C). Arrange the wings on the grill and cook for 4 minutes, then flip.

Step 8: Continue grilling the other side for 4 minutes. Check wings every 4 minutes, rotating as needed, until fully cooked and nicely charred, about 15-20 minutes total.

Step 9: Toss the grilled wings in the prepared sauce in batches, coating them evenly. Serve immediately and enjoy.

Tips & Variations

For extra smoky flavor, add a handful of soaked wood chips to the charcoal before grilling.

Swap out Frank’s RedHot for your favorite hot sauce to customize the heat level.

If you prefer oven-baked wings, bake at 400°F (200°C) for 25-30 minutes, turning halfway through.

Double the sauce recipe if you like your wings extra saucy or want leftovers for dipping.

FAQs

Can I use pre-seasoned chicken wings for this recipe?

Yes, but reduce or skip the all-purpose spice rub if your wings are already heavily seasoned to avoid overpowering the flavors.

How do I know when the wings are fully cooked?

Wings are done when the internal temperature reaches 165°F (74°C) and the juices run clear. They should be nicely charred and cooked through after 15-20 minutes on the grill.