Description
These Caribbean Style Grilled Hot Wings offer a vibrant fusion of smoky, spicy, and sweet flavors. Marinated with an all-purpose spice rub and jerk seasoning, then grilled to perfection over hot coals, these wings are tossed in a rich, tangy, homemade hot sauce that combines honey, brown sugar, ketchup, and Frank’s RedHot sauce. Perfect for summer cookouts or game day, they deliver bold island flavors and irresistible heat with a sticky, flavorful glaze.
Ingredients
Scale
Chicken Wings
- 4 pounds Chicken Wings
- All-Purpose Spice Rub, to taste
- 2 tablespoons Butter
- 1 bunch Scallions
- 1 clove Garlic
Sauce
- 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)
Instructions
- Season the Wings: Pat the chicken wings dry and season both sides generously with all-purpose spice rub. Let the rub sit on the skin for a few minutes to allow the flavors to penetrate before grilling.
- Prepare the Grill: Light a chimney of hot coals and set up your grill for direct grilling. Thoroughly oil the cooking rack to prevent sticking and ensure the charcoal temperature stabilizes between 350-375°F (176-190°C), ideal for medium-high heat cooking.
- Make the Sauce Base: In a small saucepan, melt the butter over medium heat. Add chopped scallions and minced garlic, sautéing gently for about 1.5 minutes until fragrant but not browned.
- Add Sauce Ingredients: Stir in water, ketchup, brown sugar, honey, apple cider vinegar, Frank’s RedHot sauce, freshly ground black pepper, Worcestershire sauce, lemon juice, and jerk seasoning, excluding the cornstarch. Bring the mixture to a simmer.
- Thicken the Sauce: In a small bowl, whisk the cornstarch into ice water to form a slurry. Slowly pour this into the simmering sauce while stirring continuously. Increase heat until the sauce reaches a low boil, then reduce heat and let it cook gently for 30-40 minutes, stirring occasionally until thickened and glossy.
- Grill the Wings: Spread the hot coals evenly and place the oiled cooking rack over them. Lay the wings out in a single layer, cooking for 4 minutes on one side. Flip and continue grilling the opposite side for another 4 minutes. Repeat checking every 4 minutes; total grill time should be approximately 15-20 minutes until wings are fully cooked and have a nice charred color.
- Toss Wings in Sauce: Transfer grilled wings to a large bowl. Working in batches, pour the prepared hot sauce over the wings and toss well to coat them evenly with the sticky, flavorful glaze.
- Serve: Serve the wings immediately while hot and enjoy the perfect balance of smoky, spicy, and sweet Caribbean flavors.
Notes
- Ensure the grill rack is well-oiled to prevent wings from sticking.
- Monitor the grill temperature closely to avoid burning the wings.
- The sauce thickens as it simmers—do not rush this step for best flavor and texture.
- Use fresh lemon juice for a bright, authentic taste.
- Adjust the amount of Frank’s RedHot sauce for desired heat level.
- For uneven cooking, rotate wings occasionally during grilling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Caribbean
Keywords: Caribbean hot wings, grilled chicken wings, jerk seasoning wings, spicy grilled wings, summer BBQ wings, hot wing recipe
