Although this is a simple recipe, there are a number of steps that will definitely make a difference in the flavor of your wings.
Begin by separating the wings at the joint and arrange on your cutting board. Generously cover the wings with Chris’ Kitchen Caribbean Jerk Seasoning and massage in. Once all sides are completely covered, place wings into gallon sized storage bag and refrigerate for a minimum of 3 hours; overnight is best.
Preheat your oven to 425o and preheat your deep fryer to 375o.
On a hot grill, slightly char the wings on all sides. Do not worry about cooking the wings through, you are only looking for a slight char (grill marks). Remove the wings from the grill and place them on a sheet tray with a rack and bake for 10 to 15 minutes or until the wings reach an internal temperature of 160o.
At this point the wings are nearly cooked, however the skin of the wings is not crispy. Fry the wings, a few at a time to not over-crowd the fryer, for 3 minutes. Shake off the excess grease and pour into a bowl. Dust with Chris’ Kitchen Caribbean Jerk Seasoning. Toss and serve.
TIP: If you prefer, you can remove the wing tips and set aside to use later in chicken stock