Green Onion Jerk Chicken Wings

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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.

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.

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.

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.

The Ingredients for Green Onion Jerk Chicken Wings

• 800g Chicken Wings (about 12-18 wings)
• Dry Rub
  • 2 tablespoons Salt
  • 2 tablespoon Black Pepper
  • 4 tablespoons Traeger Fin and Feather Rub
• Green Onion Jerk Sauce
  • 2 tablespoons Black Truffle Oil
  • 1 tablespoon Gravy Master Browning Sauce
  • 1 tablespoon Wright’s Liquid Smoke
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons Busha Browne’s Jerk Seasoning
  • 1/2 cup Ginger (minced)
  • 1/2 cup Garlic (minced)
  • 1/2 cup Green Onions (chopped)
  • 1/2 Korean Pear (chopped / optional)

The Equipment Needed

• Traeger Ironwood Wood Pellet Grill (or any other quality smoker)
• Large Wooden Mixing Bowl
• Sauce Pan

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.

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

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.

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.

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.

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

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