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Green Onion Jerk Chicken Wings

5 from 3 votes
Published on 02/14/2024 by Umamiology
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These Green Onion Jerk Chicken Wings are bold. Marinated in a spicy blend of aromatic jerk spices and tangy Worcestershire sauce, these wings boast an irresistibly robust & vibrant flavor.

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Jerk seasoning is a beloved flavor in Jamaican cuisine and is often described as a harmonious balance of heat, sweetness, and savory undertones, with a hint of smokiness.

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Add to that fresh green onions, garlic and ginger to create a robust, complex, and utterly delicious flavor profile, delivering a savory culinary experience with each bite.

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Combine that with wings that are grilled / smoked to perfection, and you’ve got tender, juicy meat with a bold, smoky, and spicy flavor.

How Do You Make Green Onion Jerk Chicken Wings?

First, you have to craft that delicious Green Onion Jerk sauce.

Then we prep the chicken wings with our dry rub and seasoning process.

And lastly, we smoke the chicken wings until they’re crispy & golden brown, and then toss them in the Green Onion Jerk sauce to complete this amazing recipe.

Key Elements Of This Recipe

  • Quality Chicken WingsFresh, organic chicken wings work best
  • Green Onion Jerk Sauce: A unique blend of Jamaican jerk and fresh green onion flavors

The Ingredients for Green Onion Jerk Chicken Wings

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The Equipment Needed

Craft Your Green Onion Jerk Sauce

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Start by adding your black truffle oil into your sauce pan on medium heat.

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Then add in the rest of the Green Onion Jerk Sauce ingredients and let it simmer for about 5-6 minutes.

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You can make this sauce ahead of time and let it sit in the fridge until you are ready to use it on your wings.

Prepare Your Chicken Wings

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The key to having amazingly crispy and flavorful chicken wings, is to season them the night before and let them sit in the fridge so the skin can dry out.

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Start by lining up your wings on a drying rack and then drying them out with a paper towel.

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Sprinkle your dry rub ingredients liberally onto your wings, remembering to flip them once and coat the other side.

Afterwards, place the rack in the fridge overnight, so that the dry rub can penetrate the chicken wings and the skin can dry out a bit.

Pro Tip: Using a drying rack here is key so that there is good air flow on both the top and bottom of the wings. This will help the skin dry out and tighten a bit in the fridge.

Smoking Your Chicken Wings

Fire up your smoker to 300°F.

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I’m running a Traeger Ironwood XL Pellet Smoker, with hickory pellets – but any quality smoker will work here.

Place your prepped chicken wings directly onto the grill and smoke them until they reach an internal temperature of 150°F. (This should take anywhere from 15-30 minutes depending on your smoker and your environment.)

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Then, raise the temperature of your smoker to 450°F – so that we can crisp up the skin of the wings as they finish cooking. Finish smoking at this heat until the internal temperature of your wings reach 175°F.

Pro Tip: Watch your wings carefully after you raise your smoker temperature to 450°F. This last step can be really quick, and you’ll want to make sure you don’t burn your wings.

Once your wings have hit 175°F internal temp, remove from the grill.

No Smoker? No Problem – Oven Method

Heat up your oven to 350°F and bake the wings on a tray – until the internal temperature of the wings reach 175°F. You won’t have the smoke flavor this way, but the wings will still be crispy & delicious.

Putting It All Together

Place your smoked chicken wings into a large mixing bowl and add in your Green Onion Jerk sauce.

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Give all of the wings a thorough toss – so that every wing is coated in the sauce.

Pro Tip: It helps to toss the wings in the sauce in batches so that you can ensure even coating of the sauce on every wing. Also there is less potential for a mess.

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Then plate your Green Onion Jerk Chicken Wings and serve immediately.

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Green Onion Jerk Chicken Wings

5 from 3 votes
These Green Onion Jerk Chicken Wings are bold. Marinated in a spicy blend of aromatic jerk spices and tangy Worcestershire sauce, these wings boast an irresistibly robust & vibrant flavor.
Author: Umamiology
Servings: 6
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes
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Ingredients 

  • 800 grams Chicken Wings, (about 12-18 wings)

Dry Rub

Green Onion Jerk Sauce

Instructions 

Craft Your Green Onion Jerk Sauce

  • Start by adding your black truffle oil into your sauce pan on medium heat.
  • Then add in the rest of the Green Onion Jerk Sauce ingredients and let it simmer for about 5-6 minutes.
  • Pro Tip: You can make this sauce ahead of time and let it sit in the fridge until you are ready to use it on your wings.

Prepare Your Chicken Wings

  • The key to having amazingly crispy and flavorful chicken wings, is to season them the night before and let them sit in the fridge so the skin can dry out.
  • Start by mixing all of your dry rub ingredients together.
  • Next, dry your chicken wings with a paper towel, then line them up on a drying rack.
  • Sprinkle your dry rub liberally onto your wings, remembering to flip them once and coat the other side.
  • Afterwards, place the rack in the fridge overnight, so that the dry rub can penetrate the chicken wings and the skin can dry out a bit.
  • Pro Tip: Using a drying rack here is key so that there is good air flow on both the top and bottom of the wings. This will help the skin dry out and tighten a bit in the fridge.

Smoking Your Chicken Wings

  • Fire up your smoker to 300°F.
  • I'm running a Traeger Ironwood XL Pellet Smoker, with hickory pellets – but any quality smoker will work here.
  • Place your prepped chicken wings directly onto the grill and smoke them until they reach an internal temperature of 150°F. (This should take anywhere from 15-30 minutes depending on your smoker and your environment.)
  • Then, raise the temperature of your smoker to 450°F – so that we can crisp up the skin of the wings as they finish cooking. Finish smoking at this heat until the internal temperature of your wings reach 175°F.
  • Pro Tip: Watch your wings carefully after you raise your smoker temperature to 450°F. This last step can be really quick, and you'll want to make sure you don't burn your wings.
  • Once your wings have hit 175°F internal temp, remove from the grill.

No Smoker? No Problem – Oven Method

  • Heat up your oven to 350°F and bake the wings on a tray – until the internal temperature of the wings reach 175°F. You won't have the smoke flavor this way, but the wings will still be crispy & delicious.

Putting It All Together

  • Place your smoked chicken wings into a large mixing bowl and add in your Green Onion Jerk sauce.
  • Give all of the wings a thorough toss – so that every wing is coated in the sauce.
  • Pro Tip: It helps to toss the wings in the sauce in batches so that you can ensure even coating of the sauce on every wing. Also, there is less potential for a mess this way.
  • Then plate your Green Onion Jerk Chicken Wings and serve immediately.

Nutrition

Calories: 301kcalCarbohydrates: 10gProtein: 15gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 55mgSodium: 4853mgPotassium: 342mgFiber: 2gSugar: 3gVitamin A: 1774IUVitamin C: 6mgCalcium: 60mgIron: 2mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

Do you need to flip chicken wings on a smoker?

As long as they are directly on the smoker racks, you do not need to flip them.

How long do you smoke chicken wings?

Smoke chicken wings until they reach an internal temperature of 175°F.

How do you get extra crispy skin when smoking chicken wings?

Flash frying (after you smoke) is probably the easiest way to get crispy skin on your smoked wings. But outside of that, in this recipe, we crank up the smoker from 300°F to 450°F, for the last leg of our smoke – which helps to crisp up the skin of our wings.

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