Brown Sugar Jerk Wings


  • 2 lbs Smoke’NFast KC Wild Wings
  • 2 Scotch bonnet peppers or habaneros 
  • 1 medium white onion, peeled, roughly chopped 
  • 2 green onions, chopped 
  • 1 tsp salt
  • 3 fresh garlic cloves, peeled 
  • 1 tsp allspice 
  • ¾ tsp dried thyme
  • ¾ tsp ground ginger 
  • ¼ tsp nutmeg 
  • 1 Tbsp brown sugar
  • ¼ tsp cinnamon 
  • ¼ cup canola oil, divided 
  • 1 cup Memphis-style BBQ sauce 
  • Salt and pepper, to taste 



Smoked Chicken Wings

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée


  1. Preheat grill on high heat. 
  2. In small food processor, combine Scotch bonnet peppers/habaneros, white onions, green onions, salt, garlic, allspice, thyme, ginger, nutmeg, brown sugar and cinnamon. Add 2 tablespoons oil and process until a smooth paste.
  3. In small bowl, whisk 1 tablespoon paste into barbecue sauce. Spread remaining paste over pork wings, and let stand at room temperature for 30 minutes.
  4. Brush pork wings with remaining oil, and gently season with salt and pepper. 
  5. Grill pork wings until lightly charred and meat thermometer inserted nearest bone registers to 165°F, approximately 18 to 20 minutes.
  6. Transfer pork wings to platter, and serve with sauce on the side.